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plate of roasted golden beet salad
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5 from 5 votes

Roasted golden beet salad

This simple salad is easy to make, light and versatile. Great as a side or bulk out for lunch.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer/Starter, Lunch, Side Dish
Cuisine: American
Servings: 2 approx
Calories: 234kcal
Author: Caroline
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Ingredients

  • 1 medium golden beet
  • 1 tablespoon pine nuts
  • 2 cups mixed greens approx 4 small handfuls, eg mix of mesclun/batavia and arugula
  • 1 tablespoon goat cheese approx

For tarragon dressing (or use your preferred dressing)

  • 2 tablespoon extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tablespoon wine vinegar (white or red)
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ tablespoon shallot finely chopped/minced
  • 2 teaspoon fresh tarragon finely chopped volume

Instructions

Ahead of time

  • Preheat the oven to 400F/200C. Wash and prick the skin of the beet and wrap it with foil. Place the wrapped beet in a baking dish then once the oven has heated, place in the oven.
  • Roast the beet for around 50 - 60 minutes until you can insert a knife into the middle without too much resistance (ie it seems tender). Remove from the oven and allow to cool. You can do this a day or two ahead of time and then store the cooked beet in the fridge.

To make dressing (if using)

  • Place the oil, lemon juice, vinegar, mustard, sugar, salt and pepper in a small bowl or jar. If in a bowl, whisk together these ingredients first to help combine.
  • Finely dice or mince the shallot and finely chop the tarragon. Add both to the dressing and if in a jar, shake all together to mix. If in a bowl, stir the tarragon and shallot through the dressing to evenly distribute.

To make salad

  • Peel the cooked and cooled beet and remove any tough stem/knot areas. Cut the beet into slices and chop each into quarters or smaller/bigger as works to give roughly bite-sized pieces.
  • Place the greens on two places (or one larger platter). Top with the beet slices, pine nuts and crumbled goat cheese. Drizzle over the dressing (either as above or dressing of own choice) and serve.

Nutrition

Calories: 234kcal | Carbohydrates: 13g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 423mg | Potassium: 463mg | Fiber: 3g | Sugar: 7g | Vitamin A: 644IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 2mg
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