I’m obsessed with roasted beets. If I see a roasted beet salad on a menu, I order it. Nobody else in my family likes beets so that means it’s all for me. And I’m OK with that. So I have been wanting to create my own version at home. My Roasted Beet Salad with Honey Balsamic Vinaigrette is a flavorful and healthy salad for one, or it makes the perfect side dish for many.

Roasted Beet Salad with Honey Balsamic Vinaigrette Recipe

This roasted beet salad recipe with honey balsamic vinaigrette has a beautiful and colorful presentation and is perfect for a Thanksgiving salad or a holiday dinner side dish. It’s packed with roasted beets, crumbled feta, dried cranberries and roasted pecans, and oh yes, some leafy greens. And not for nothing but this balsamic vinaigrette recipe is just one of my favorite salad dressings ever and will become one of your favorite vinaigrettes too.

Roasted Beet Salad Side Notes:

• If you prefer goat cheese, use it instead of feta.
• Storebought cooked beets may be used in the salad, but home roasted tastes better.
• Both the beets and dressing can be prepared up to 3 days prior to using. Refrigerate until ready to use in the salad.

Roasted Beet Salad with Honey Balsamic Vinaigrette

Yields: 6 servings

Prep: 15 minutes | Cook Time: 1 hour | Total Time: 1 hours 15 minutes

Salad Ingredients:

• 2-3 medium beets
• 3 tablespoons avocado oil
• 5 oz package mixed greens
• ½ cup crumbled feta
• ⅓ cup dried cranberries
• ½ cup toasted pecans, chopped

Honey Balsamic Vinaigrette Ingredients:

• ¼ cup balsamic vinegar
• ¼ cup avocado oil
• ¼ cup extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees F.
2. Scrub beets clean and trim off tops.
3. Coat beets in a light layer of avocado oil. Place in a baking dish with ½ cup of water.
4. Tightly cover the dish with foil and place in preheated oven for 45 minutes to an hour, or until a knife easily cuts through the largest beet.
5. Allow beets to cool, then peel off the skin and slice.
6. In a small bowl, whisk together balsamic vinaigrette ingredients.
7. Add greens to a large platter or bowl. Top with sliced roasted beets, toasted pecans, crumbled feta, dried cranberries.
8. Drizzle on balsamic vinegar and serve.

Roasted Beet Salad Notes:

• Goat cheese may be used instead of feta
• Storebought cooked beets may be used in the salad
• Both the beets and dressing can be prepared up to 3 days prior to using. Refrigerate until ready to use in the salad.
• This roasted beet salad has a beautiful presentation and would be perfect for a holiday dinner.
• To toast pecans:
  • Preheat oven to 325 degrees F and place pecans on a baking sheet.
  • Lightly drizzle with avocado oil, sprinkle with salt and toss. Shake the pan so pecans are in an even layer. Bake in preheated oven for 8 minutes.

Yield: 6

Roasted Beet Salad with Honey Balsamic Vinaigrette

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This roasted beet salad with honey balsamic vinaigrette has a beautiful presentation and is perfect for a holiday dinner.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

Salad Ingredients

• 2-3 medium beets
• 3 tablespoons avocado oil
• 5 oz package mixed greens
• ½ cup crumbled feta
• ⅓ cup dried cranberries
• ½ cup toasted pecans, chopped

Honey Balsamic Vinaigrette Ingredients:

• ¼ cup balsamic vinegar
• ¼ cup avocado oil
• ¼ cup extra virgin olive oil
• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F.
   
2. Scrub beets clean and trim off tops.
   
3. Coat beets in a light layer of avocado oil. Place in a baking dish with ½ cup of water.
   
4. Tightly cover the dish with foil and place in preheated oven for 45 minutes to an hour, or until a knife easily cuts through the largest beet.
   
5. Allow beets to cool, then peel off the skin and slice.
   
6. In a small bowl, whisk together balsamic vinaigrette ingredients.
   
7. Add greens to a large platter or bowl. Top with sliced roasted beets, toasted pecans, crumbled feta, dried cranberries. Drizzle on balsamic vinegar and serve.

Notes

• Goat cheese may be used instead of feta
  
• Storebought cooked beets may be used in the salad
  
• Both the beets and dressing can be prepared up to 3 days prior to using. Refrigerate until ready to use in the salad.
  
• This salad has a beautiful presentation and would be perfect for a holiday dinner.
  
• To toast pecans:
  • Preheat oven to 325 degrees F and place pecans on a baking sheet.
  • Lightly drizzle with avocado oil, sprinkle with salt and toss. Shake the pan so pecans are in an even layer. Bake in preheated oven for 8 minutes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 390Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 11mgSodium: 263mgCarbohydrates: 21gFiber: 2gSugar: 17gProtein: 4g

You might also love these salad recipes: How To Make Healthy Mediterranean Tuna Salad Without Mayo and The Most Amazing Low Carb Cauliflower “Potato” Salad.

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