Beet Salad Recipe

This is a straightforward homemade version of the Cheesecake Factory Beet Salad — earthy roasted beets, citrusy dressing, and fresh herbs all over. Great for when you want something clean, bright, and not too fussy. Comes together mostly hands-off once those beets are in the oven.

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Quick Summary

• Prep time: 15 mins (unless peeling beets takes forever, lol)
• Cook time: 40–50 mins
• Flavor: earthy, citrusy, herby
• Great for: lunch, light dinners, impressing someone who likes vegetables

Why I Like This Recipe

Honestly? I just wanted something not fried for once. Wasn’t even craving beets — but they were in the fridge and it just kinda happened. That orange-mint thing? Way better than it sounds. It’s weirdly addicting.

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

1. Roast the beets: Heat the oven to 400°F. Wrap each beet in foil — not too tight, just sealed — throw ’em on a baking sheet. Roast until you can poke a knife through easily, about 40–50 mins.
2. Peel & chop: Let them cool so you don’t fry your fingers. Rub the skins off with a paper towel. Slice into chunky 2-inch pieces.
3. Mix the dressing: In a big bowl, stir together orange zest, juice, olive oil, cumin, salt.
4. Toss everything: Add beets, onion, mint, and cilantro. Toss until they’re glossy and herby and smell kinda amazing.
5. Serve: Top with flaky salt if you’re feeling fancy. More herbs too if you didn’t use them all up.

Tips for Success

• Let beets cool or you’ll burn your hands. (Trust me.)
• Use fresh juice. Bottled stuff? Kinda meh here.
• Slice onion thin or it’ll overpower.
• Don’t skip cumin unless you hate cumin.
• Chill it for 30 mins before serving — flavors get better.

Storage and Reheating

• Fridge: Keep leftovers sealed up for 2–3 days. Flavors mellow out in the best way.
• No need to reheat — this one’s meant to be served cold or room temp.

FAQs

Common Mistakes and How to Dodge Them

• Overcooking the beets: Once they’re fork-tender, pull them. Any longer and they go mushy.
• Peeling too soon: If you try to peel hot beets, you’ll burn your fingers and hate your life. Wait 10 mins.
• Skipping the zest: Juice is good but zest gives that wow factor. Don’t skip it.
• Using too much onion: This salad’s delicate — go light or the onion takes over.
• Tossing in a small bowl: Beets will fly. Use a big bowl and save yourself the mess.

Nutrition Facts (Per Serving)

• Calories: 67 kcal
• Total Fat: 3 g
• Saturated Fat: —
• Cholesterol: 0 mg
• Sodium: 443 mg
• Potassium: —
• Total Carbohydrate: 10 g
• Dietary Fiber: 2 g
• Sugars: —
• Protein: 2 g