Based off of one of my favorite restaurant dishes, this roasted beet salad is sprinkled with soft goat cheese and drizzled with bright honey-lemon vinaigrette.
Disclaimer: I received free products from Mohawk Valley Trading Company mentioned in this post.
Not a fan of beets?
It takes just one perfect salad or appetizer to change your mind. Trust me.
When we lived in Cambridge, there was a restaurant down the street that had the most amazing beet salad. And it was so simple: sliced golden and purple beets, goat cheese, roasted hazelnuts, a lemon dressing, and a little parsley for garnish.
Since being back in Denver, I’ve yet to come across a salad that makes me want to order just a big plate of beets for my entree. So instead I had to come up with a copycat recipe on my own.
Because there are such few ingredients, it’s important to break out your best honey, olive oil, and fresh lemon – save your bottled lemon juice for another recipe!
While I took the easy route by slicing all the beets into wedges, to make this salad more true to the original, you can use a mix of wedged beets and thinly sliced ones for a variety in texture.
For the Beet Salad:
For the Dressing:
As I mentioned above, it’s important to use high quality ingredients when a dish is a simple as this one. Especially honey.
While store-bought honey pretty much all tastes the same, Mohawk Valley Trading Company’s honeys all have distinct flavors depending on the type of flowers the pollen came from.
Plus, all their honeys are raw, which means that they retain the natural antioxidants present in honey that can be destroyed when honey is processed. For more on the benefits of honey, make sure to check my Honey Ingredient Guide post!
But let’s get back to the flavor. While I love their Wildflower honeys on toast or swirled into yogurt and oatmeal, I went with their Raw American Bamboo Honey for this recipe has it has a richer flavor that can stand up to beets.
For more information on all their types of honeys plus where to buy them, be sure to head over to Mohawk Valley Trading Company’s website!
While texture-wise they’re relatively similar, I have a soft spot for yellow beets as they tend to be a little sweeter and less earthy. However, it’s hard to beat the vibrant color of red beets – just make sure to wear gloves when handling them!
For a full low-down on the nutritional benefits of beets, plus tips on buying and storing them, be sure to check out my Beets Ingredient Guide.
There are a few ways to roast beets, but my go-to is wrapping whole beets in foil and roasting them in the oven for about an hour at 400oF.
While I’ve seen some recipes call for wrapping each beet individually in foil, I’ve found that they cook just as well all wrapped up together. However, if cooking yellow and red beets, it’s a good idea to keep them separate as the red juices can stain the yellow beets as they roast.
To peel, let the beets cool off enough so that you can comfortably hold them, usually about 15 minutes.
Once cooled, take a clean paper towel and rub the skin of each beet. It should just lift off with the paper towel – super simple! However, I recommend wearing gloves to avoid stained hands.
Step 1: Preheat oven and clean beets
Preheat oven to 400oF.
Cut stems off of beets and scrub beets well under running water. Pat dry and then brush beets with avocado oil.
Step 2: Roast beets
Wrap yellow beets in foil and place on a baking tray. Next, wrap the red beets in their own foil packet and place next to the yellow beets.
Place beets in oven and roast for 1 hour, or until they are easily pierced with a fork.
Remove from oven and allow to cool 15-20 minutes.
Step 3: Make dressing
While beets are roasting, make dressing by whisking together all ingredients except for the olive oil.
Once well mixed, pour olive oil into mixture, whisking continuously. Set aside until ready to use.
Step 4: Peel and slice beets
Once beets are cool enough to handle, remove skins by rubbing with a paper towel.
Slice beets into thin slices or wedges, per personal preference. I recommend cutting the yellow beets first to avoid juices from the red beets staining them.
Step 5: Assemble salad
Place sliced beets on a plate or in a shallow bowl. Drizzle with dressing and then top with goat cheese. Garnish with fresh thyme (or herb of choice). If using, add the hazelnuts now as well.
Serve warm, or refrigerate for 2 hours to serve chilled. Enjoy!
What recipe changed your mind about beets? Share in the comments below and be sure to pin this recipe for later!
Here are some THT favorites:
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