How to Roast Beets + Roasted Beet Salad with Citrus Vinaigrette


My sister recently asked me, “How do I roast beets?”

A few years ago, she would have known better than to ask that question.

I spent most of my life convinced that I *hated* beets.  Would not touch them.  Then a couple years ago, a dear friend introduced me to a salad of mixed greens, roasted beets, goat cheese and candied pecans and I was converted at first bite.

I knew you could find beets in cans or jars at the grocery store, but I knew that nothing would revert me back to “Beet Hater” faster than eating canned beets.  I found them at Trader Joe’s, steamed and vacuum packed, ready to chop and throw into salads – and I actually liked them!  BUT I still wasn’t thrilled about the flavor and the texture (eh, a little slimey) – and neither was my sister.  There had to be a better way.  I wondered if roasting fresh beets would yield a better result.

I followed this article from the New York Times and my first attempt at roasting beets was a success!   The article also declares that “beets are the new spinach” – but that article is sooo 2008.  (So what are the new beets?)   The beet roasting project could not have been easier, but I gotta warn ya’, it will turn your hands a lovely shade of purple:)  I wish I had overcome my fear of beets sooner!

Surprise discovery: I LOVE golden beets.  I was eating slices of them with just a few grains of course sea salt while preparing dinner.  Never EVER thought I would see the day when I would be standing in my kitchen eating slices of roasted beets!  The salad recipe below is the perfect use for your roasted beets:)

Roasted Beet Salad With Citrus Vinaigrette
Serves 2 as a main course, 4 as a starter or side salad


Mixed Baby Greens
2-3 small Golden Beets, roasted
1 ripe Avocado
1 Pink Grapefruit or orange, segmented
Goat cheese, crumbled

Citrus Vinaigrette

1/4 c. fresh lemon juice
1/4 c. orange juice
1 tsp Dijon mustard
1 Tbs. lemon zest
1 Tbs. orange zest
1/2 c. olive oil
1/8 tsp. cayenne pepper
sea salt to taste


Assemble salad ingredients on plate.

To make vinaigrette, combine lemon and orange juices.  Whisk in mustard until dissolved.

Add zest.  Whisk in olive oil until emulsified. Add cayenne pepper and sea salt to taste.


9 Comments on How to Roast Beets + Roasted Beet Salad with Citrus Vinaigrette

  1. I can’t wait to try these!!! They look scrumptious. I was always intimidated by the fact that the beets look like giant flower bulbs…I always wondered how you got the skin off. But I see now that it just slips off. Awesome.
    And I agree, I love the taste of yellow beets compared to red.

  2. I didn’t know there was such a thing as yellow beets! How delightful! And I really would like to try that salad…my husband would not eat anything like that though so maybe not. And I have a confession to make about the chocolate cake, speaking of roasting beets. I am so inept in the kitchen that when I made the recipe, I peeled and chopped them up but never steamed them, just threw them straight in the food processor. Oops.

  3. I love the photo with all the beet greens…did you attempt to cook those? I can’t say I’ve had much success with those. I do love beets too – just like you said sliced up, little bit of salt and fresh cracked pepper?! Yum! Now chocolate cake….this I’ve got to see.

  4. Your salad is beautiful! I am ashamed to admit that I have not roasted beets at home, although I love them. I will have to try!

  5. Roasted beets are so delicious! Your citrus vinaigrette looks like a must-try.


    • The citrus vinaigrette was delish. Loved that it had a little cayenne pepper in it. That little kick was a great addition. If you like citrus vinaigrettes, try the lime dressing that goes w/ the tuna salad recipe I just posted. Similar.
      Both recipes make me wonder how much money I could’ve saved over the years if I had been making my dressing instead of buying bottles at the store. Never found a bottled dressing I like!

  6. It is easy to roast the beets on the grill. Spray them with a little olive oil and wrap in foil. They take the same amount of time as in the oven.

    • Roasting beets on the grill!? That sounds FANTASTIC!

      • While you are at it, make another packet with scrubbed carrots, quartered onions, rosemary and a little coarse salt. You can serve them alone or mixed with the beets either hot or at room temperature. This is super, super fantastic.

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