Roasted Beet Salad

Roasted Beet Salad is a dynamic and elegant tasting salad with Balsamic Vinaigrette. Included is a quick guide on How to Cook Fresh Beets.

roasted beet salad
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  • 6 medium beet bulbs, washed and peeled
  • 23 tablespoons extra virgin olive oil
  • 1/4 cup orange juice, fresh squeezed
  • salt and pepper, to taste
  • 1 cup pecans, finely chopped
  • 6 cups arugula or spring mix
  • 1/2 cup red onion, finely chopped
  • 1/2 cup balsamic vinaigrette glaze
  • OPTIONAL: fresh ground pepper


  1. Preheat oven to 400 degrees. Peel the beet bulbs and dice using a sharp knife. I used a bamboo cutting board to avoid the beet pulp from staining my everyday wooden cutting board.
  2. Put the diced beets into a classic batter bowl. Add the olive oil, orange juice and salt and pepper. Mix until well combined. roasted beet salad
  3. Place the beets in a single layer on a stoneware baking pan. I highly recommend you cover your sheet with parchment paper to prevent from staining. roasted beet salad
  4. Roasted for 15-20 minutes or until tender when pierced with a fork.
  5. Remove beets from the oven, set aside to cool. roasted beet salad
  6. When ready to serve the Roasted Beet Salad, place the chopped pecans in a small pan on the stove over medium heat. Constantly moving them around to avoid burning. Cook for 3-5 minutes.
  7. Plate the arugula or spring mix first. Then, sprinkle the salad with red onion add the toasted pecans. Add the roasted beets, drizzle with balsamic vinaigrette glaze and serve at room temperature. roasted beet salad

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