The key to creating this vibrant, refreshing beet salad recipe is roasting the beets in individual foil packets: this steams them in their own juices, making the skins slide right off and intensifying their natural sweetness. It’s delicious served chilled with a sprinkle of flaky salt and perhaps a crumble of creamy goat cheese.
Jump to RecipeBeet Salad Recipe Ingredients
- 5 medium red beets, trimmed and washed
- 2 tsp orange zest (from 1 orange)
- ½ cup fresh orange juice (from 2 oranges)
- 1 tbsp extra-virgin olive oil
- 1 ½ tsp ground cumin
- 1 tsp kosher salt
- ½ small red onion, halved and cut into ¼-inch-thick slices
- ¼ cup packed fresh mint leaves, plus more for serving
- ¼ cup minced fresh cilantro leaves, plus more for serving
- Flaky salt, for serving (optional)
How To Make Beet Salad Recipe
- Roast the beets: Preheat your oven to 400°F. Wrap each beet individually in aluminum foil, place them on a baking sheet, and roast for 40 to 50 minutes until a knife slides easily into the center.
- Peel and chop: Allow the beets to cool until they are safe to handle. Use a paper towel to rub the skins off, then slice the peeled beets into chunky 2-inch pieces.
- Mix the dressing: In a large mixing bowl, whisk together the orange zest, fresh orange juice, olive oil, ground cumin, and kosher salt until well combined.
- Toss everything: Add the beet chunks, sliced red onion, mint, and cilantro to the bowl. Toss gently until the beets are glossy and thoroughly coated in the citrus dressing.
- Garnish and serve: Transfer the salad to a serving dish. Top with a pinch of flaky salt and additional fresh herbs for a pop of color and flavor.
Recipe Tips
- Wear gloves: Beet juice stains skin and wooden cutting boards easily; wearing disposable gloves and using a plastic or glass board will keep your kitchen clean.
- Mellow the onions: If you find raw red onions too sharp, soak the slices in cold water for 10 minutes before adding them to the salad to take away the “bite.”
- Fresh citrus is best: Since the dressing is so simple, using freshly squeezed orange juice rather than bottled juice makes a significant difference in the final taste.
- Roast ahead of time: You can roast and peel the beets up to two days in advance; just keep them stored in the fridge until you’re ready to assemble the salad.
What To Serve With Beet Salad
This earthy and bright salad is a perfect side dish for Mediterranean or grilled meals.
- Grilled salmon or sea bass
- Roasted chicken with lemon and garlic
- A side of warm pita bread and hummus
- Topped with crumbled feta or goat cheese for extra richness
How To Store Beet Salad
- Refrigerate: Store leftovers in an airtight container for up to 3 to 4 days. The flavors actually deepen and improve after a few hours in the fridge.
- Freeze: Freezing is not recommended for this salad, as the texture of the roasted beets and fresh herbs will become mushy upon thawing.
Beet Salad Recipe Nutrition Facts
- Calories: ~110 kcal
- Carbohydrates: 18g
- Protein: 3g
- Fat: 4g
- Fiber: 5g
- Sugar: 12g
Nutrition information is estimated and may vary based on the size of the beets and specific ingredients used.
FAQs
Absolutely! Golden beets are slightly less earthy and sweeter than red beets, and they won’t stain your hands as much.
You can boil them, but roasting is preferred because it prevents the flavor and color from leaching out into the water, resulting in a much tastier salad.
If you aren’t a fan of cilantro, you can replace it with flat-leaf Italian parsley or extra mint.
Beet Salad Recipe
Course: Side DishCuisine: Mediterranean-AmericanDifficulty: Easy4
servings15
minutes50
minutes110
kcalA bright and healthy roasted beet salad tossed in a zesty orange and cumin dressing with fresh garden herbs.
Ingredients
5 medium red beets
2 tsp orange zest
½ cup fresh orange juice
1 tbsp extra-virgin olive oil
1 ½ tsp ground cumin
1 tsp kosher salt
½ small red onion, sliced
¼ cup fresh mint
¼ cup fresh cilantro
Flaky salt (optional)
Directions
- Roast individual foil-wrapped beets at 400°F for 40-50 minutes.
- Peel the beets once cool by rubbing the skins off with a paper towel.
- Chop the beets into 2-inch chunks.
- Whisk orange juice, zest, oil, cumin, and salt in a large bowl.
- Combine the beets, onions, and herbs with the dressing.
- Toss well and serve with a sprinkle of flaky salt.
Notes
- Try to choose beets that are similar in size so they all finish roasting at the same time.
- This salad is best served at room temperature or slightly chilled.
- Adding toasted walnuts or pistachios provides a wonderful crunch that complements the soft beets.
