Spring Supper: Roasted Beet Supper Salad ♥

Beets roasted skins off, so the balsamic soaks in and the sweetness caramelizesRoasted beets aren't new on A Veggie Venture. But roasted peeled beets are.

Yes, this recipe from Giada Who-evah works great. The beets really caramelize, plus there's no messing with hot beet skins right before serving time, either.

And this is a lovely salad, a concept recipe really. It hit the spot on a warm spring evening. You could do the beets ahead of time and serve them cold, or at room temperature, but I truly loved them warm. That said, timing for beets always varies so make sure that "supper time" is flexible if you want to serve them warm.

NOW. WHAT TO DO WITH THOSE BEET GREENS? Tune in over the next two days, when I'll share two great ways to use beet greens and stems. Talk about three frugal meals from one bunch of beets. But if you can't wait, here are recipes for beet greens. [Meal Two: Beet Green Risotto, Meal Three: Beet Greens & Three-Onion Pesto Pizza]

FROM THE ARCHIVES See all the beet recipes in the Recipe Box. My favorites are the Beets with Feta, Borscht Beets and the refrigerator staple, Swedish Beets.

FREE COOKBOOKS! During April, win free cookbooks at A Veggie Venture! It's all to celebrate the Alphabet of Vegetables, the brand-new A - Z of Vegetables with easy links to great vegetable recipes! Need an example? Check all the spring asparagus recipes.

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Hands-on time: 20 minutes (dressing & beets only)
Time to table: 2 hours (only 20 minutes if the beets are already roasted)
Serves 4

1/4 cup balsamic vinegar
1 tablespoon honey
2 tablespoons olive oil (reduced from 1/3 cup)
1 shallot, minced (about 3 tablespoons)
Salt & pepper to taste

6 medium beets (save the stems and greens!)

Preheat oven to 400F.

Whisk the dressing ingredients in a medium bowl. Trim the beets, peel with a vegetable peeler, then cut into six roughly equivalent pieces and toss in 1 - 2 tablespoons of the dressing (reserve the rest for the salad greens). Seal in foil, place on a baking sheet and roast for 30 - 45 minutes until a knife can be pierced with a fork (Giada said 30 minutes, mine took 45). Open the foil and bake for another 30 - 45 minutes (Giada said 30, mine took 45) until fully cooked and caramelized.

Salad greens
The beets - roasted
Something fruity - I used dried apricots, they were gorgeous with the beets
Something nutty - I used toasted almonds
1 avocado
Something cheesy

Toss the greens in the reserved dressing. Toss with beets, fruit, nuts, avocado slices and cheese. Serve and enjoy!

A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Roasted peeled beets that are slightly caramelised??? Yummy! Another beetroot recipe to save and savour!

  2. I often roast beets in a bit of honey and orange juice -- they come out so sweet and wonderful. This entire salad looks like a winner.

  3. Your recipes look amazing! I found your blog searching for ym own blog, I really like your blogs name.

  4. I love roasted beets and this salad gives me a great reason to roast extra! Beautiful salad!

  5. lovely! I could really go for this right now. Must roast those beets!!

  6. I'm eating roasted beets as I write. :-)

    I'm not sure why everyone peels beets; I've never peeled them and they're GOOOD (I just peel off the really rough parts). The skin gets nice and crispy from roasting. Try it - and it saves you all that time peeling!

    I roast beets with maple syrup and mustard, another yummy option.

    Also, if you're not a big beet fan, try golden beets. They're less "earthy" than red beets.

  7. This recipe was absolutely fabulous! My husband and daughter devoured it last evening. I added shredded carrot for some color (used golden beets)as well as fresh chive and roasted asparagus. Since I also substituted leeks for the onions, which added a wonderful flavor dimension. We topped it with crumbled feta, which melted nicely into the hot veggies. We served it up with on a bed of spring greens, with crusty wheat bread for a complete meal. Thanks for the great recipes!

  8. I love the typo to roast "until a knife can be pierced with a fork". It takes me that long to roast beets, too! Your site is becoming a "go to" in my own vegi ventures. I joined a CSA last summer, so every other week I have a few things that I think, "Now what am I going to do with ___?" I think I'm going to adapt the balsamic roast beets to accomodate my current bounty: golden beets,carrots and sweet potatoes. Won't that make a pretty roast?

  9. Oh my, Jeri, you are so right and it is quite funny. My family's joke is that the 'stem doesn't fall far from the tree'. Same thing.

    THANK you for your kind words, I'm so glad A Veggie Venture is a go-to site, that's what I'm aiming for!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna