Recipe

Bold Beet Salad

Roasted beets with crisp edges, a bright orange lime vinaigrette, and a tangy yogurt feta whip. Fancy enough for guests, easy enough for a Tuesday.

By Matt Campbell

•

4.8

A real photograph of roasted beet wedges on a white platter with a swirl of yogurt feta whip, toasted walnuts, orange segments, and fresh dill in natural window light

Jump to Recipe

Beets have a reputation. People either love them or swear they taste like a garden wearing cologne. I get it. The trick is treating them like the bold ingredient they are instead of trying to hide them. We roast them hot enough to get caramelized edges, then hit them with a citrusy vinaigrette that wakes everything up.

And because I like a little chaos in a good way, we finish with a tangy yogurt feta whip, crunchy toasted walnuts, and fresh herbs. The result is sweet, salty, bright, creamy, and crisp, all at once. This is the beet dish that converts skeptics, or at least gets them to take a second bite.

A real photograph of beet wedges tossed with olive oil and salt spread on a parchment lined sheet pan, ready to roast

Why It Works

High heat roasting concentrates beet sweetness and gives you those craveable browned edges.
Citrus plus vinegar cuts the earthy flavor so the beets taste bright, not muddy.
Yogurt feta whip adds creamy saltiness that makes the whole plate feel restaurant level.
Crunch and herbs keep every bite interesting, even if you serve it chilled later.

Pairs Well With

Garlic herb roast chicken or rotisserie chicken
Warm couscous or farro with olive oil and lemon
Seared salmon or pan roasted shrimp
Crusty bread or toasted pita for scooping the whip

Storage Tips

Store smart: Keep the components separate if you can. The beets stay roasty and the whip stays fluffy.

Roasted beets: Refrigerate in an airtight container for up to 4 days. They are great cold, or rewarm at 350°F for 8 to 10 minutes.
Yogurt feta whip: Refrigerate up to 3 days. Stir before using. If it tightens up, loosen with 1 to 2 teaspoons water or olive oil.
Vinaigrette: Refrigerate up to 1 week. Let it sit at room temp for 10 minutes and shake again before dressing.
Assembled leftovers: Still tasty for 2 days, but the nuts soften. Keep extra toasted walnuts aside and add at the last second.

Common Questions

Do I need to peel beets?

For this wedge style recipe, yes. Peel them first so you get crisp edges and no chewy skins. If you want the “skins slip off after roasting” trick, roast the beets whole in foil until tender, then rub the skins off and cut into wedges. Just note that the edges will be softer and less caramelized.

How do I avoid beet juice stains?

Wear gloves or rub a little oil on your hands before handling. Use a plastic cutting board if you have one, and wipe surfaces quickly. Lemon juice helps lift stains from hands.

Can I use pre cooked beets?

Yes. If you have vacuum packed cooked beets, skip the foil packets. Cut into wedges, toss with oil and salt, then roast uncovered at 450°F for 12 to 18 minutes to get some browning. They will not be quite as caramelized as raw beets, but still delicious.

What can I use instead of walnuts?

Pistachios, pecans, or toasted pumpkin seeds all work. If you are nut free, go with pepitas for crunch.

Is this served warm or cold?

Either. Warm is cozy and feels more dinner party. Cold is perfect for meal prep and lunches. The flavor actually gets bolder after a rest in the fridge.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Chef’s knife and cutting board
Vegetable peeler
Sheet pan
Parchment paper or foil
Small bowl or jar for vinaigrette
Food processor or blender (or a bowl and sturdy fork for mixing the whip)
Microplane or fine grater for citrus zest (recommended)

I started making this when I was trying to teach myself how restaurants make vegetables feel like the main character. The first time, I under seasoned the beets and over hyped the garnish, classic rookie move. Then I did what I always tell people to do: I tasted, adjusted, and got a little braver with acid and salt. Suddenly the beets tasted like themselves, but better. Now it is my go to dish when I want something that looks fancy without requiring fancy ingredients, and it always gets that quiet moment at the table where everyone just keeps eating.

Bold Beet Salad

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 4

Ingredients

For the roasted beets

2 pounds red beets (about 6 medium), scrubbed and trimmed
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper

For the citrus vinaigrette

1 teaspoon orange zest
3 tablespoons fresh orange juice
1 tablespoon fresh lime juice
1 1/2 tablespoons red wine vinegar
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 small garlic clove, finely grated
1/3 cup extra virgin olive oil
Pinch of salt

For the yogurt feta whip

3/4 cup plain Greek yogurt (2% or whole milk)
3 ounces feta, crumbled
1 tablespoon olive oil
1 teaspoon lemon juice
1/2 teaspoon black pepper

For topping

1/2 cup walnuts, toasted and roughly chopped
2 oranges, peeled and segmented (or 1 cup orange segments)
2 tablespoons chopped fresh dill or parsley
Optional: 2 tablespoons thinly sliced red onion or pickled onion

Instructions

Heat the oven. Preheat to 425°F. Line a sheet pan with parchment for easier cleanup.
Peel and prep the beets. Peel the beets, then cut into 1 inch wedges. Toss with olive oil, salt, and pepper.
Roast until tender. Spread beets on the sheet pan. Cover tightly with foil for the first part of roasting so they steam and soften. Roast 35 minutes.
Get the crisp edges. Remove foil, toss beets, and keep roasting uncovered 15 to 20 minutes, until a fork slides in easily and edges look caramelized.
Make the vinaigrette. In a small bowl or jar, whisk or shake orange zest, orange juice, lime juice, vinegar, honey, Dijon, garlic, olive oil, and a pinch of salt. Taste and adjust. If it tastes sharp, add a touch more honey. If it tastes flat, add a pinch more salt.
Make the yogurt feta whip. Blend yogurt, feta, olive oil, lemon juice, and pepper until mostly smooth. No blender? Mash feta with a fork, then stir in yogurt and the rest until creamy. Chill until serving.
Dress the beets. While the beets are still warm, toss with about half the vinaigrette. Let them sit 5 minutes, then taste and add more vinaigrette as needed.
Assemble. Spread yogurt feta whip on a platter or individual plates. Pile on the beets. Top with orange segments, toasted walnuts, herbs, and optional onion.
Serve. Best warm or room temp. If you are serving cold, let the beets sit out 10 minutes first so the flavors pop.

A real photograph of a spoon spreading yogurt feta whip on a plate with roasted beets being added on top

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes