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two roasted beet salads in serving trays finished with various toppings.
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Roasted Beet Salad 2 Simple Ways

By Nicki Sizemore
Adapted from Mind, Body, Spirit, Food (c) by Nicki Sizemore, photography (c) by Rikki Snyder, used with permission from Storey Publishing.
This roasted beet salad is one I return to again and again when I want something grounding, vibrant, and deeply satisfying. Roasting transforms beets from sharp and earthy to tender and lightly sweet. They form the base of the salad, which you can then take in two directions: a nutty tahini sauce with herbs and feta, or a creamy citrus dressing with avocado and goat cheese.
Servings: 6
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

ROASTED BEETS

  • 1½ pounds trimmed beets (about 8 medium or 6 large beets)
  • 3 garlic cloves, unpeeled
  • Small handful of fresh rosemary and/or thyme sprigs
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon sherry vinegar or red wine vinegar
  • Salt and freshly ground black pepper

MEDITERRANEAN TAHINI VERSION

  • 1 garlic clove, grated
  • 2 tablespoons lemon juice
  • ½ cup tahini
  • ½ cup warm water
  • Salt
  • 1 teaspoon honey (optional)
  • 2 handfuls of baby arugula
  • ¼ cup crumbled feta cheese (optional)
  • 2 tablespoons coarsely chopped fresh mint
  • ½ cup Coriander Fennel Maple Nuts (recipe below) coarsely chopped

CREAMY CITRUS VERSION

  • 2 teaspoons grated orange zest (from 1 medium orange)
  • 2 tablespoons fresh orange juice
  • 1 tablespoon white wine vinegar
  • 1 small garlic clove, grated
  • ⅓ cup mayonnaise
  • Salt and freshly ground black pepper
  • 2 handfuls of baby arugula
  • ½ avocado, thinly sliced
  • ¼ cup crumbled goat cheese (optional)
  • ½ cup Coriander Fennel Maple Nuts (recipe below), coarsely chopped

Instructions

MAKE THE ROASTED BEETS

  • Preheat the oven to 400°F (200°C).
  • Place the beets in an 8-inch square (or similar size) baking dish and add the garlic cloves and herb sprigs. Drizzle with 2 tablespoons of the oil and season with salt and pepper. Toss to coat. Cover the dish tightly with aluminum foil and bake for 50 to 55 minutes, until the beets are tender all the way to their center when pierced with a sharp knife. Let cool.
  • Once they’re cool enough to handle, peel and dice the beets, then transfer them to a bowl. Add the sherry vinegar and remaining 1 tablespoon oil. Season with salt and pepper, and toss to coat. Do ahead. The roasted beets can be refrigerated for up to 1 week.

CHOOSE YOUR VERSION AND FINISH

    MEDITERRANEAN TAHINI

    • Make the sauce. In a small bowl, combine the grated garlic and lemon juice. If you have the time, let the garlic sit in the juice for 5 minutes to mellow its flavor. Add the tahini and water, and season with salt. Whisk to combine, adding more water as needed or processing in a mini food processor if the tahini is too thick to whisk. The consistency should be rich and thick but pourable; it will continue to thicken as it sits. Give the sauce a taste; if it’s a bit bitter for your taste (this will largely depend on the brand of tahini you use), stir in the honey.
    • Arrange the beets on a platter and mound the arugula on top. Drizzle with the tahini sauce (you won’t need it all, but you can serve the rest at the table). Sprinkle with the feta, if using, along with the mint and the chopped nuts. Serve.

    CREAMY CITRUS

    • Make the dressing. In a small bowl, combine 1 teaspoon of the orange zest with the orange juice, white wine vinegar, grated garlic, and mayonnaise. Season with salt and pepper, and whisk until smooth. If the dressing is too thick to drizzle, thin it with a small splash of water.
    • Arrange the beets on a platter and mound the arugula on top. Arrange the avocado slices over the arugula and drizzle with the citrus dressing. Sprinkle with the goat cheese, if using, along with the remaining 1 teaspoon orange zest and the chopped nuts. Serve.

    Notes

    • The Coriander Fennel Maple Nuts (below) lend an unexpected herby-sweet crunch to the salad and can be made while the beets cook.
    • If you have leftover tahini sauce, drizzle it over salads, grain bowls, and falafel, or use it as a dip for veggies. It will last for weeks.
    • If your beets come with their leafy greens attached, you can slice them up, discarding the thick lower stems, and sauté them in olive oil with garlic.
    • For a dairy-free salad, omit the cheese and use a vegan mayo in the citrus version.
    CORIANDER FENNEL MAPLE NUTS RECIPE
    • 2 cups raw pecans or walnuts
    • 3 tablespoons maple syrup
    • Kosher salt
    • 1½ teaspoons coriander seeds
    • 1½ teaspoons fennel seeds
    1. Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper. Spread the nuts on the prepared sheet pan and drizzle them with the maple syrup. Sprinkle generously with salt.
    2. Put the coriander and fennel seeds in a small skillet and place it over medium heat. Cook, stirring occasionally, until the spices are fragrant, 1 to 2 minutes. Scatter the spices over the nuts.
    3. Using your hands, toss the nuts well to evenly coat them in the maple syrup and spices, then spread them in an even layer—they should be touching, but not overlapping too much. Bake for 8 to 10 minutes, stirring two or three times while they bake, until the nuts are two shades darker in color and smell delicious. The maple syrup should look sticky and caramelized, not wet.
    4. Sprinkle the warm nuts with more salt (be generous; this is all about the salty-sweet swoon factor) and then let them cool completely—they will harden as they cool.
    Store. The cooled nuts can be stored in an airtight container at room temperature for up to 3 weeks.
    Cooking Notes
    • It’s important to cook the nuts until they’re a deep golden brown—the maple syrup should look tacky, not wet—and to let them dry completely. They will crisp up as they cool.
    • Pecans and walnuts work best in this recipe, as their craggy surface collects the maple syrup.
    Loved this recipe? Check out @nickisizemore for more!
    Course: Salad
    Cuisine: American
    Keyword: roasted beet salad