Roasted Beet and Ginger Salad Recipe

Name: Roasted Beet and Ginger Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds medium to small beets; Kosher salt; 1 tablespoon apple cider vinegar; 1 tablespoon balsamic vinegar; 1 teaspoon dark brown sugar; Sea salt and freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons freshly grated ginger; 25 to 30 parsley leaves, washed and dried; 20 to 30 small to medium-size mint leaves, washed and dried

Servings: persons

1
["I love to use the first batch of beets in spring for this salad.", "The mint is the perfect compliment to the apple cider and balsamic vinegars in the dressing.", "Cook the beets: Using a pot large enough to hold all of the beets, fill it 3/4 of the way with cold water and add the beets.", "Season the water generously with salt.", "Bring the liquid to a gentle simmer over low heat.", "When the beets are tender when pierced with the tip of a knife, drain the water and allow them to cool for about 10 minutes.", "Peel them by ""wiping"" the skin off with a kitchen towel.", "Trim the tough parts of the tops and bottoms with a small knife and cut each beet into ""sections"" like pieces of an orange.", "Make the dressing: In a medium bowl, combine the cider vinegar, balsamic vinegar, brown sugar and sea salt and pepper, to taste.", "Stir in the beets.", "Put the bowl in the refrigerator and allow the beets to marinate for about 10 to 15 minutes.", "When ready to serve, add the olive oil, ginger and parsley leaves.", "Toss to coat the beets.", "Use a scissors to ""snip"" the mint leaves over the salad and serve immediately."]

304

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 pounds medium to small beets, Kosher salt, 1 tablespoon apple cider vinegar, 1 tablespoon balsamic vinegar, and more.

Yes, Roasted Beet and Ginger 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.

That's it — enjoy your meal!

Roasted Beet and Ginger Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions