One of our favorite local restaurants serves a roast beet salad recipe with a huge scoop of creamy local goat cheese, a generous drizzle of honey, and a few arugula leaves. No joke, the beets taste like candy. Legit. This is the salad that made me love beets. This is the salad that made my husband love beets more than he already did. I love how aesthetically pleasing the multicolored beets are on a plate, and I find that sometimes beet haters don’t even realize they are eating beets when they’re golden. Now that’s my kind of trickery. If you can’t find golden beets, using all red ones will work just fine.–Jessica Merchant
LC Recipe As Suggestion Note
Sometimes when we share a recipe with you, our dear reader, we don’t intend for you to take the recipe as gospel. Take this beet salad recipe. It will certainly work to a fare-thee-well if you follow it verbatim. Although should you choose to use the recipe as a suggestion rather than a mandate, you’ll find that you can play around with the different categories of ingredients. Swap arugula for watercress if that’s all your local store has in its produce aisle. Use all golden beets instead of any red if that’s what ensures your kids won’t scream at the sight of this salad. Opt for blue cheese in place of goat cheese just because. No worries.
Beet Salad Recipe
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 4
- 3 golden beets, scrubbed clean and greens removed (about 2 inches in diameter)
- 3 red beets, scrubbed clean and greens removed (about 2 inches in diameter)
- 4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 4 cups watercress leaves (from 2 to 3 bunches)
- 4 to 6 ounces soft goat cheese, sliced into 4 rounds
- 1/4 cup honey
- 1. Preheat the oven to 400ºF (204ºC).
- 2. Divvy the beets into 2 piles—golden and red. Rip off a couple sheets of heavy-duty aluminum foil. Rub the golden beets with 1 1/2 tablespoons olive oil and then wrap them together in aluminum foil and place on a rimmed baking sheet. Repeat with the red beets. Roast the beets until tender throughout, about 1 hour. (If your beets are unusually small, start checking them for doneness after 35 minutes. That said, 1 hour did the trick for us almost every single time.) Remove the beets from the foil and place them on a plate to cool slightly or stash the plate in the fridge to speed up the cooling process.
- 3. Once the beets are cool enough to touch, use your hands or paper towels to rub the skins until they peel right off. If there are any tough areas where the skin clings to the beet, use a vegetable peeler. Chop the beets into 1-inch chunks and season them with salt and pepper.
- 4. Lightly toss the watercress in a bowl with the remaining 1 tablespoon olive oil as well as salt and pepper to taste.
- 5. Arrange some golden and red beets on each plate along with a handful watercress on the side or beneath the beets. Place some goat cheese on the side and drizzle all the components on each plate with up to 1 tablespoon honey. Serve the salad warm or room temperature or cold.
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