Warm or Cold Beet Salad
Brighten your table with this versatile Warm or Cold Beet Salad, a stunning combination of earthy roasted beets, tangy balsamic dressing, and savory toppings that delight in every bite. Perfect for any season or occasion, this wholesome recipe pairs velvety roasted beets with a zesty vinaigrette made from olive oil, Dijon mustard, honey, and balsamic vinegar, offering a satisfying balance of flavors. Toasted walnuts add crunch, while creamy goat cheese lends luxurious richness, beautifully complemented by fresh parsley for a pop of color and freshness. Serve it warm for comforting flavors or chilled as a refreshing side dish. Ready in under an hour and packed with nutrients, this easy beet salad is ideal for elevating your dinner menu or impressing your guests at gatherings. Keywords: roasted beet salad, warm beet salad, cold beet salad, beet recipes, healthy salad recipes, seasonal salads, easy side dishes.
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Recipe Information
Ingredients
- 4 medium-sized beets
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 3 ounces goat cheese
- 1 cup walnuts
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly to remove any dirt, then trim off the tops and roots. Leave the skin on.
Wrap each beet individually in aluminum foil and place them on a baking sheet.
Roast the beets in the oven for 40-45 minutes, or until they are tender when pierced with a fork.
While the beets are roasting, prepare the dressing. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper. Set aside.
Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are golden and fragrant. Set aside to cool.
Once the beets have finished roasting, allow them to cool for 10 minutes. Then, using a paper towel, gently rub off the skins. Slice the beets into wedges or rounds, depending on your preference.
If serving warm, toss the warm beets with the dressing immediately. If serving cold, let the roasted beets cool completely before tossing them with the dressing.
Transfer the dressed beets to a serving platter. Crumble the goat cheese over the top, sprinkle with toasted walnuts and fresh parsley.
Serve and enjoy your warm or cold beet salad!
Nutrition Facts
Calories |
1669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 56.8 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2368 mg | 103% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 37.1 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1823 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
