Recipe

Simple Beet Salad Recipe

A bright, cozy beet salad with tender roasted beets, a punchy citrus vinaigrette, and optional feta and crunchy nuts. Easy enough for weeknights, nice enough for company.

By Matt Campbell

•

4.8

A real photograph of a simple beet salad on a white plate with ruby roasted beet wedges, crumbled feta, chopped toasted walnuts, and a glossy citrus vinaigrette, shot in natural window light

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This beet salad is my go-to when I want something that feels special without turning my kitchen into a disaster zone. The beets come out juicy and tender, the vinaigrette is bright and a little zippy, and every bite has that sweet earthy thing that makes you go back in for “just one more.”

We keep the ingredients accessible and the steps low drama. Roast the beets until they are sweet and soft, then toss them with a quick citrus dressing. Add feta for saltiness, nuts for crunch, and a handful of herbs if you have them. If you do not, you are still winning.

A real photograph of roasted beets cooling on a sheet pan with wrinkled skins and a bit of olive oil sheen

Why It Works

Juicy, tender beets: Roasting in foil helps them turn sweet and soft without drying out.
Bright, balanced dressing: Citrus plus vinegar lifts beet earthiness and keeps the salad lively.
Great texture: Creamy feta (optional) and toasted nuts make the salad feel complete.
Make-ahead friendly: Roast the beets in advance and toss right before serving.

Pairs Well With

Storage Tips

Best rule: store the beets and add-ins separately if you can. The salad keeps either way, but it stays prettier and crunchier with a little separation.

Fridge

Roasted beets (plain): cool completely, then refrigerate in an airtight container for up to 5 days.
Dressing: refrigerate in a jar for up to 7 days. Shake hard before using.
Assembled salad: refrigerate up to 3 days. The nuts will soften and the greens (if using) will wilt, but the flavor will still be great.

Freezer

You can freeze roasted beets for up to 3 months, but the texture gets a bit softer after thawing. Still totally usable for salads, grain bowls, or blending into a dip.

Little trick: if the beets bleed color into everything (they will), just call it “pink on purpose.”

Common Questions

Do I have to roast the beets?

Roasting gives the sweetest, juiciest result. If you are short on time, you can use store-bought cooked beets (often vacuum-packed). Pat them dry, then toss with the dressing and toppings.

How do I keep beets from staining everything?

Wear gloves if you care, and use a cutting board you do not baby. If you want a cleaner look, toss the beets with dressing first, then add feta and herbs at the end.

Can I make this dairy-free?

Yes. Skip the feta or swap in a dairy-free feta style crumble. You can also add avocado for creaminess.

What if I hate walnuts?

Fair. Use pecans, pistachios, sliced almonds, or pumpkin seeds. Just toast them briefly for better flavor.

Is this salad served warm or cold?

Both work. I like it slightly warm when the beets are freshly roasted because it helps the dressing cling and the feta get a little creamy. Cold is great for meal prep.

Can I use golden beets or Chioggia beets?

Absolutely. Golden beets and Chioggia beets are a little less “everything is magenta now,” and they taste great here. Roast them the same way. If you mix colors, consider roasting them in separate foil packets so the reds do not dye the lighter ones.

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

Rimmed baking sheet
Aluminum foil (or a covered baking dish)
Chef’s knife and cutting board
Small jar or bowl and whisk (for the dressing)
Paper towels (for rubbing off beet skins)
Gloves (optional, for stain-free hands)

I started making beet salad when I realized I was buying beets with big dreams and then letting them sit in the fridge like a vegetable guilt trip. Roasting them changed everything. Suddenly they were candy-sweet, very simple, and weirdly comforting. Now this salad is what I throw together when I want a side that looks like I tried harder than I did, and tastes like I definitely did.

Simple Beet Salad Recipe

(4.8 Reviews)

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Servings 4

Ingredients

For the roasted beets

4 medium beets (about 1 1/2 to 2 pounds), trimmed and scrubbed
1 tablespoon olive oil
1/2 teaspoon kosher salt

For the citrus vinaigrette

3 tablespoons olive oil
1 1/2 tablespoons fresh orange juice (or a mix of orange and lemon)
1 tablespoon red wine vinegar (or apple cider vinegar)
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup (optional, but nice)
1 small garlic clove, finely grated (or 1/4 teaspoon garlic powder)
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

To finish (choose your vibe)

2 to 3 ounces crumbled feta or goat cheese (optional)
1/3 cup walnuts or pecans, toasted and chopped
2 tablespoons chopped fresh dill, parsley, or mint (optional)
2 cups arugula or baby spinach (optional for a salad-green version)
1 tablespoon orange zest (optional, for extra pop)

Instructions

Heat the oven. Preheat to 400°F.
Roast the beets. Place the beets on a large sheet of foil, drizzle with olive oil, and sprinkle with salt. Wrap tightly into one big packet (or make separate packets if you prefer easier handling). Place on a rimmed baking sheet. Roast for 40 to 60 minutes, depending on size, until a knife slides into the center with little to no resistance. (Small beets can be done closer to 40 minutes, big ones closer to 60.)
Cool and peel. Let beets cool until you can handle them. If staining bothers you, use gloves. Rub off the skins with paper towels. Slice into wedges or cubes.
Toast the nuts (quick and worth it). While the beets cool, toast walnuts or pecans on a sheet pan at 350°F for 5 to 8 minutes, or in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Cool, then chop.
Make the dressing. In a small jar or bowl, combine olive oil, orange juice, vinegar, Dijon, honey (if using), garlic, salt, and pepper. Shake or whisk until glossy and emulsified. Taste and adjust: more vinegar for tang, more honey for mellow, and more salt if it tastes flat.
Assemble. In a bowl, toss warm or cooled beets with enough dressing to coat.
Finish and serve. Top with feta, toasted nuts, herbs, and orange zest if you want. If you are using arugula or spinach, add it right before serving for the perkiest greens (or dress the greens lightly on the side if meal prepping). Serve immediately, or chill for later.

Quick note: if your beets are super sweet, add an extra splash of vinegar. If they taste extra earthy, add more citrus and a pinch more salt. Taste as you go. It is the whole game.

A real photograph of beet salad being tossed in a bowl with a spoon, showing the glossy vinaigrette coating the beet pieces

Nutrition information is estimated.

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