Sweet, roasted golden beets and peppery arugula are tossed with creamy goat cheese and crunchy walnuts to make the golden beet salad that I can’t stop eating. Drizzled with a vinaigrette or a balsamic glaze, it’s a vibrantly colorful and flavorful salad that I absolutely love.
Golden Beet Salad
If you already love beets, this golden beet salad is going to absolutely thrill you. Not a fan of goat cheese? Use Parmesan instead. Not a walnut lover? Swap in pecans. Is balsamic glaze too sweet for your tastes? Toss the salad with your favorite vinaigrette.
Like most salad recipes, this one is wonderfully adaptable for individual tastes. For some this is clearly a side dish, for others? It could be a main dish. However you make it, these roasted golden beets are the star of the show.
Now, I’m not saying that golden beets will transform your whole family into beet lovers, but they might change the mind of a person or two. My husband will likely remain on the team “say no to beets” for the rest of his life, but he’s willing to try them every so often.
Golden beets always get a “they aren’t as horrible as red beets” from him. Okay, that’s not really a selling point, I know, BUT two out of three of my kids like beets now, and that is a huge win.
Arugula Beet Salad
I love using arugula in salads and in the summertime, this Arugula Tomato Salad is one I make often. When the weather cools off though, roasted beets and winter squash begin to make appearances in our salads.
Fresh greens, spicy red onions, crunchy walnuts, chewy sweet raisins and cranberries, salty Parmesan, and roasted Acorn squash come together deliciously in this winter salad. Tossed with a tangy sweet maple vinaigrette it’s a seasonal favorite.
In this arugula beet salad, the sweet earthiness of roasted beets complements arugula’s peppery, slightly bitter bite, creating a balance of flavors that works well. Beets’ tender texture also contrasts nicely with arugula’s crispness.
Gold Beet Recipe
You’ll need the following ingredients to make this recipe:
Roasted Beet Ingredients
- golden beets
- olive oil
- kosher salt
- black pepper
- crumbled goat cheese or thinly shaved Parmesan
- chopped walnuts or pecans
- balsamic glaze
To roast the beets, you’ll start by trimming the tops and roots of the beets. Wash them thoroughly, scrubbing with a vegetable brush. Peel the beets and then cut them in half for roasting.
Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast the beets for 45 minutes. The pieces should be tender when poked with a fork. If needed, roast for an additional 5-10 minutes.
To make the salad, divide the greens between 4 salad bowls or plates. Layer the beets over the greens. Top each salad with the cheese and nuts of your choice.
Lightly drizzle the salads with balsamic glaze just before serving.
Are you a salad lover? If so, you should probably try the Sweet Kale Salad too. It starts with shredded kale, thinly sliced Brussels sprouts, and a generous handful of broccoli matchsticks. The greens are topped with sweet cranberries and salty pepitas before being tossed in a tangy sweet poppyseed dressing.
Brussels sprouts, apples, cranberries, pecans, onion, and cheddar cheese are tossed together and drizzled with an apple cider vinaigrette to make this Shaved Brussels Sprout Salad.
Spring mix and spinach with crunchy apple slices, chewy raisins, and almonds in a tangy sweet dressing work to make this Spinach Apple Salad something I happily make and eat as often as possible.
For a hearty main dish salad, BBQ Ranch Chicken Salad is a refreshing mix of vegetables, chicken, with a super easy-to-make spicy BBQ ranch dressing.
Golden Beet Salad
Roasted Beets Ingredients
- 1 pound golden beets approximately 4 medium sized scrubbed, trimmed, and cut in half
- 1 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper adjust to taste
To Roast the Beets
- Preheat your oven to 425°F. Trim the tops and roots. Wash thoroughly, scrubbing with a vegetable brush. Peel the beets and then cut them in half for roasting.
- Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast the beets for 45 minutes.
- The pieces should be tender when poked with a fork. If needed, roast for an additional 5-10 minutes.
To Make the Salad
- Divide the greens between 4 salad bowls. Layer the beets over the greens. Top each salad with the cheese and nuts of your choice.
- Lightly drizzle the salads with balsamic glaze just before serving.