This Roasted Beet Salad is a delicious way to enjoy fresh beets beyond the usual side dish. Sliced beets are tossed with olive oil and roasted until tender, bringing out their natural sweetness.
Once cooled slightly, they are combined with crisp cucumber, creamy cubes of cheese, and fresh dill. A simple lemon and olive oil dressing adds just the right amount of brightness without taking away from the other flavors.
I like serving this alongside grilled meats, roasted chicken, or a simple weeknight dinner. It also makes a pretty addition to a potluck or family gathering, and most of the preparation can be done while the beets are roasting.
Why You’ll Love This Roasted Beet Salad
- Fresh and flavorful. Sweet roasted beets, crisp cucumber, creamy cheese, and fresh dill make a delicious combination.
- Simple ingredients. You only need a handful of fresh ingredients and a few pantry staples to make this salad.
- Easy to prepare. While the beets roast in the oven, you can prepare the remaining ingredients and dressing.
- A versatile side dish. Serve it alongside grilled chicken, pork, beef, or fish.
- Pretty enough for company. The rich color of the beets and fresh green dill make this salad a beautiful addition to the dinner table.
Roasted Beet Salad Recipe
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Kitchen Essentials
Ingredients
For the Salad
For the Dressing
- 1 Tablespoons Lemon Juice
- 1/2 Teaspoon Salt
- 3 Tablespoons Olive Oil
Instructions
- For the beets. Wash well, trim off leafy greens. Place the whole, unpeeled beets in a large pot and cover with water. Bring to a boil and cook until the outer skins have softened enough to rub or peel away easily. Cooking time will vary depending on the size of the beets. Refer to the notes section for boiling times.2 Cups Beets
- Drain the beets and allow them to cool enough to handle. The skins should slide off easily. Remove the beet skins by rubbing the outer layer with your fingers, a paper towel, or a paring knife.
- Slice or cube the beets.
- Preheat the oven to 400°F.
- Place the sliced beets in a medium mixing bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon kosher salt. Toss until evenly coated.1 Tablespoons Olive Oil, 1/4 Teaspoons Salt
- Arrange the beets in a single layer on a baking sheet. Roast for approximately 20 minutes, or until fork-tender and slightly caramelized.
- While the beets roast, slice the cucumber and cube the cheese.1 Medium Cucumber, 1 Cup Mozzarella
- In a small bowl, whisk together the lemon juice, 1/2 teaspoon kosher salt, and 3 tablespoons olive oil.1 Tablespoons Lemon Juice, 1/2 Teaspoon Salt, 3 Tablespoons Olive Oil
- Place the sliced cucumber in a bowl and toss with the dressing. Let it marinate while the beets finish roasting.
- Remove the beets from the oven and allow them to cool slightly.
- Add the roasted beets and cubed cheese to the cucumber mixture. Add about 3/4 of the chopped dill and gently toss to combine.1/4 Cup Fresh Dill
- Sprinkle the remaining fresh dill over the top before serving.
Your Own Private Notes
Notes
How Long to Boil the Beets
For medium-sized beets:- 10-15 minutes boiling: skins will usually loosen enough to rub off once they’re cool enough to handle, but the beets will still be fairly firm.
- 15-20 minutes boiling: skins come off very easily and the beets will be partially cooked, making them ideal for slicing and finishing in the oven.
- 30-45 minutes boiling: this is the typical “fully cooked” range where they’re fork-tender all the way through.
- Mozzarella, feta, or another mild white cheese can be used.
- Allow the beets to cool slightly before combining with the cucumber and cheese.
- For the best texture, assemble shortly before serving.
- Refrigerate leftovers in an airtight container and enjoy within 2 days.
Nutrition
Choosing the Cheese
The cheese adds a creamy, savory element to this roasted beet salad, and you have several good choices. I like using mozzarella, but Swiss and Colby cheese are also delicious. Each brings something a little different to the salad.
- Mozzarella: Mild and creamy, mozzarella lets the natural sweetness of the roasted beets shine.
- Swiss cheese: Adds a slightly nutty flavor that pairs nicely with the earthy sweetness of beets.
- Colby cheese: A mild, buttery cheese that gives the salad a little more richness without overpowering the vegetables.
- Feta cheese: If you enjoy a bolder flavor, feta adds a salty, tangy bite that balances the sweetness of the beets.
- Monterey Jack: Another mild, creamy option that works well with the cucumber and fresh dill.
- White cheddar: Offers a little more sharpness and flavor while still complementing the other ingredients.
I recommend cutting the cheese into small, bite-sized cubes so you get a little in every forkful.
What to Serve with Beet Salad
This salad is a wonderful side dish for a variety of meals. The fresh cucumber and lemon dressing pair especially well with grilled and roasted meats.
Try serving it alongside:
- Grilled or roasted chicken.
- Pork chops or a pork roast.
- Grilled steak or beef tenderloin.
- Baked or grilled fish.
- Sandwiches and other simple lunch dishes.
It is also a nice addition to a summer cookout, potluck, or holiday meal when you want something fresh and colorful on the table.
Make-Ahead and Storage Tips
You can cook and roast the beets ahead of time, which makes putting this salad together especially easy. Once cooled, refrigerate them in an airtight container until you are ready to assemble the salad.
For the freshest texture, prepare the cucumber and dressing closer to serving time. The cucumber will release some moisture as it sits, so I recommend combining everything shortly before serving.
Store leftover salad in an airtight container in the refrigerator. It is best enjoyed within 2 days. Keep in mind that the beets will gradually tint the cheese and cucumber pink as the salad sits.
Easy Variations to Try
This roasted beet salad is easy to change depending on what you have available or what flavors you enjoy. Here are a few ways to make it your own.
- Add red onion: Thinly sliced red onion adds a little sharpness and crunch. A small amount goes a long way.
- Include toasted nuts: Chopped walnuts or pecans add a nice crunch and pair especially well with roasted beets.
- Try different fresh herbs: Fresh parsley or chives can be used in place of some or all of the dill.
- Add leafy greens: Serve the salad over fresh baby spinach, arugula, or mixed greens to make it more substantial.
- Use a different dressing: A little balsamic vinegar in place of some of the lemon juice gives the dressing a slightly sweeter, richer flavor.
- Add a touch of sweetness: A small drizzle of honey in the dressing balances the earthy flavor of the beets and the tartness of the lemon.
- Include sliced radishes: Radishes add another crisp texture and a mild peppery flavor that works nicely with the cucumber.
Can I use cooked beets instead of roasting fresh beets?
Yes. You can use already-cooked beets to save time. Just cut them into bite-sized pieces and toss them with the remaining ingredients. You will miss a little of the caramelized flavor from roasting, but the salad will still be delicious.
Can I make roasted beet salad ahead of time?
You can roast the beets a day or two ahead and refrigerate them. For the best texture, wait to combine them with the cucumber, cheese, and dressing until shortly before serving.
Do I need to peel the beets before roasting?
Peeling is a matter of preference and depends on how you prepare your beets. For this recipe, peeled and sliced beets work well because they roast evenly and are ready to add directly to the salad.
Is this salad served warm or cold?
It is delicious served slightly warm or chilled. I like letting the beets cool a bit before mixing everything together so the cucumber stays crisp and the cheese holds its shape.
Enjoy This Fresh and Colorful Salad
If you are looking for a different way to serve beets, this roasted beet salad is worth adding to your recipe collection. The combination of sweet roasted vegetables, cool cucumber, creamy cheese, and fresh dill makes a simple but flavorful side dish.
It is easy enough to make for a weeknight dinner but pretty enough to share with family and friends.
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My family loved this!