A roasted beetroot salad shows how this multi-talented ruby red veg can make a salad sing with very few ingredients or preparation.
Why I Love This Salad
One of the things I love about this salad, especially for picnics, is apart from roasting the beets, which I give you all the tips for here in my Roasted Beet Recipe, this salad requires very little preparation. You can have all the components ready to go, and it literally takes minutes to put it together – A perfect make-ahead salad.
If you have any beets left over, you might want to try my Bagels with Roasted Beets and Parmesan Pea Spread or whizz up a batch of my glorious Roasted Beet Hummus Dip.
Recipe Variations
This easily adaptable recipe uses beets as the foundation, so you can experiment with other ingredients to suit the season or taste.
I recommend pears as an addition when in season and pistachios as an alternative to walnuts. You can also switch feta for goat cheese, or even a blue cheese crumbled over works well.
You can easily make this recipe a vegan picnic salad by using vegan cheese or none at all.
Step by Step Instructions
Step 1: Preheat your oven to around 400 ℉
Step 2: Toss washed and trimmed beets in olive oil, sprinkle with salt, and place on a sheet pan. Roast for 30-40 minutes until soft right through. See my Roasted Beets Recipe for tips and tricks on the easiest way to roast beets.
Keep the beetroot stems and the leaves to add to the salad.
Step 3: Once the beets have cooled, cut them into cubes or wedges and place them in a bowl. Cover with balsamic vinegar, olive oil, thyme leaves, salt, and pepper, and toss well. Leave to marinate while you prepare the salad.
Step 3: Arrange the salad leaves of choice, beetroot leaves, and stems on a serving plate or in a bowl. Scatter the feta and walnuts through the leaves
Place the beetroot chunks with their juices around the salad and finish with a drizzle of olive oil. The trick here is not to allow the beet juices to dominate the greens, which is why we don’t toss this salad all together.
If there is any balsamic remaining after marinating the beets, you can drizzle it over the salad if you feel it needs more dressing. The marinated beets and olive oil should give the salad enough flavor and moisture.
FAQs
Every part of the beetroot plant is edible, from the bulb to the stems and leaves. If you find beets with crisp leaves and stems, make sure to use them. They offer a mildly sweet and earthy taste, akin to kale. The stems can be finely chopped and tossed into salads for a crunchy texture. The leaves are also great for stir-fries or can be gently steamed to bring out their flavor.
You could in a pinch, but the flavor and texture will not match freshly roasted beets. If you must, rinse them and marinate them as per the recipe to incorporate the sweet balsamic flavor.
Tips
Use quality vinegar: For marinating the beets, opt for high-quality balsamic vinegar. The depth of flavor in a good balsamic can really make a difference in the final dish.
Transporting this salad: For a picnic, pack your beets in one container and your salad ingredients in another. When you set up your picnic, simply dress your salad with the beets. There isn’t even really a dressing, as the beets in balsamic do all the work.
Related Recipes
Roasted Beet Salad with Feta & Walnuts
Ingredients
- 4 small-med beets - roasted
- 3-4 tablespoons olive oil - plus some for drizzling.
- ¼ cup quality balsamic vinegar.
- Sea Salt & Ground Pepper
- 1 tablespoon Fresh thyme leaves
- 2 cups dark salad greens. - I prefer arugula for this salad. Baby spinach is also good.
- 1 cup Beetroot leaves - with stems cut off
- ¼ cup Beetroot leaf stems
- ¼ cup walnuts - toasted
- ¼ cup feta cheese - crumbled (or more)
Instructions
- Preheat your oven to around 400 ℉
- Toss washed and trimmed beets in olive oil, sprinkle with salt and place on a sheet pan. Roast for 30-40 minutes until soft right through. See my roasted beetroot recipe for tips and tricks on the easiest way to roast beets.
- Once the beets have cooled, cut them into cubes or wedges and place in a bowl. Cover with balsamic vinegar, olive oil, thyme leaves, salt & pepper and toss well. Leave to marinate while you prepare the salad.
- Arrange the salad leaves of choice, beetroot leaves and stems on a serving plate or in a bowl.
- Scatter the feta and walnuts through the leaves
- Place the beetroot chunks with their juices around the salad and finish with a drizzle of olive oil. The trick here is not to allow the beet juices to dominate the greens which is why we don’t toss this salad all together.
- If there is any balsamic left after marinating the beets, you can also drizzle with this if you feel the salad needs more dressing. Although, the marinated beets and olive oil should provide enough flavour and moisture to the salad.
Notes
Recipe Variations
- Use vegan feta for a vegan version of this salad.
- If you don't like walnuts, substitute with a nut of your choice. Pistachios also work well with beets.
- Pears also make a good addition to this salad if they are in season.
Nutrition
Sensible Picnic Salad Storage Containers
S’well Stainless Steel Triple-Layered Vacuum Insulated Food Bowls
These stylish 2 in 1 containers (16 oz | 450 gm and 21.5 oz | 610 gm) are perfect for picnic salads. Triple-layered vacuum insulation keeps salads cold for hours, and they can double as a serving bowl, which is a great solution for no-mess kids’ picnic salads. They come in a range of gorgeous colors and designs to suit your picnic style.
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