Baked Beet Salad Recipe

This vibrant and unusual baked beet salad is the perfect side dish for beet lovers! Sweet and earthy roasted beets are tossed with a tangy vinaigrette, creating a flavor explosion that's both satisfying and surprisingly refreshing. Leftovers are amazing – try them stuffed in a Kaiser roll with roast beef for a gourmet sandwich upgrade! This recipe is easy to follow and delivers incredible flavor in just 70 minutes.

Prep Time 20 mins
Cook Time 70 mins
Calories 71.1 kcal
Protein 5g
Rating 4.3 (3 Reviews)
Baked Beet Salad 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Beet Salad

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How to Make Baked Beet Salad

  1. Preheat oven to 400°F (200°C).
  2. Wash and scrub 1 lb beets thoroughly. Trim off the greens, leaving about an inch of stem attached.
  3. Wrap each beet individually in aluminum foil.
  4. Place the foil-wrapped beets on a baking sheet and bake for 60-70 minutes, or until a fork easily pierces the center.
  5. Remove beets from oven and let cool slightly. Once cool enough to handle, peel the beets under cold running water. This helps remove the skins easily.
  6. Chop the peeled beets into bite-sized pieces (approximately 1 inch cubes).
  7. In a medium bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, salt, and pepper to taste.
  8. Add the chopped beets to the bowl and toss gently to coat with the vinaigrette.
  9. Serve immediately or chill for later. For the sandwich filling, add sliced roast beef and serve on a Kaiser roll.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

45g

Fat

0g

Carbs

5g