Roasted Beet and Crab Salad Recipe

Name: Roasted Beet and Crab Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh beets; 1/2 cup extra virgin olive oil; 1/4 cup rice wine vinegar; Salt and pepper; 1 pound crab meat, picked over for cartilage; 1/4 cup homemade or store bought mayonnaise; 2 tablespoons sour cream; 2 tablespoons minced shallots; 1 tablespoon prepared horseradish or to taste; 1/2 cup of one day pickled red onions; 1 tablespoon finely chopped parsley

Servings: persons

1/2 pound fresh beets
1/2 cup extra virgin olive oil
1/4 cup rice wine vinegar
Salt and pepper
1 pound crab meat, picked over for cartilage
1/4 cup homemade or store bought mayonnaise
2 tablespoons sour cream
2 tablespoons minced shallots
1 tablespoon prepared horseradish or to taste
1/2 cup of one day pickled red onions
1 tablespoon finely chopped parsley

1
Cut the tops and bottoms off the beets.
2
Place the beets in a small roasting pan and fill the pan with water coming 1/3 of the way up the pan.
3
Cover the pan with aluminum foil.
4
Place the pan in the oven and roast for about 30 to 35 minutes or until the beets are tender.
5
Cool slightly, about 20 minutes, and rub off the skin.
6
Using a mandoline, thinly slice the beets Reserve 1/4 cup of the beet liquid.
7
In a mixing bowl, whisk the olive oil and rice wine vinegar together.
8
Season with salt and pepper.
9
Toss the beets with vinaigrette, cover and chill for 6 hours.
10
In a mixing bowl, toss the crab meat, mayonnaise, sour cream, shallots and horseradish together.
11
Season the salad with salt and pepper.
12
To assemble, divide the beet slices into fourths.
13
Cover the center of each plate with the beet slices.
14
Mound the crab salad over the beet slices on each plate.
15
Place a fourth of pickles on top of each mound of crab salad.
16
Drizzle the reserved beet water around the edge of each plate.
17
Garnish with parsley.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1/2 pound fresh beets, 1/2 cup extra virgin olive oil, 1/4 cup rice wine vinegar, Salt and pepper, and more.

Yes, Roasted Beet and Crab Salad falls under the Seafood 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.

That's it — enjoy your meal!

Roasted Beet and Crab Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions