Best Beet Salad Recipe

Name: Best Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium beets, washed and trimmed; 1/4 cup extra-virgin olive oil; 2 tablespoons sherry vinegar; 1 tablespoon honey; 1 tablespoon minced red onion; 1/2 teaspoon Dijon mustard; Kosher salt; Freshly ground black pepper; 6 cups baby spinach; 1/2 cup crumbled goat cheese; 1/2 cup coarsely chopped toasted walnuts

Servings: persons

3 medium beets, washed and trimmed
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon minced red onion
1/2 teaspoon Dijon mustard
Kosher salt
Freshly ground black pepper
6 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup coarsely chopped toasted walnuts

1
Preheat the oven to 400 degrees F. Wrap the beets individually in tin foil and roast directly on the rack in the oven until tender, about 1 hour.
2
Open the foil packets and let cool.
3
Once they're cool, peel the beets and cut into small chunks.
4
In a large bowl, whisk together the olive oil, vinegar, honey, red onion, and mustard.
5
Season with salt and pepper.
6
Add the beets and spinach to the dressing and toss to coat.
7
Transfer the salad to a platter or plates, top with the goat cheese and walnuts, and serve.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 medium beets, washed and trimmed, 1/4 cup extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 tablespoon honey, and more.

Yes, Best Beet Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Best Beet Salad

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