Roasted Beet Salad Recipe

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.

Prep Time15

Cook Time40

Total Time55

Course: lunch, Salad

Cuisine: American

Keyword: cold salad, easy recipe, easy side dish, lunch recipe

Servings: Servings

Calories: 245kcal

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Kitchen Essentials

Country Bowls

Half Sheet Baking Pan

Ingredients

For the Salad

2 Cups Beets Sliced or cubed
1 Tablespoons Olive Oil
1/4 Teaspoons Salt
1 Medium Cucumber sliced
1 Cup Mozzarella Swiss Cheese, or other Cheese, Cubed
1/4 Cup Fresh Dill chopped

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.

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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.

Measure 2 cups after peeling and slicing the beets. Cut them into evenly sized slices so they roast at about the same rate.

Roast the beets until fork-tender rather than relying solely on the 20-minute cooking time. Beet size and thickness can affect how long they take to cook.

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