One of the reasons I love having a CSA (Community-Supported Agriculture) is that it’s gotten me to try new vegetables.

I’ve had a few different CSAs over the years, and each season I discover a new vegetable. The first subscription I had back in the 2010s introduced me to beets.

When I first saw the fresh beets, I thought, “Well, that’s not an attractive veggie.” But after some experimenting, it quickly became my new favorite vegetable.

This earthy veggie is actually pretty versatile. I’ve used it to make beet hummus, beet carpaccio, beet risotto, and much more.

But perhaps my favorite way to enjoy beets is to make a salad with them. In fact, if you’ve had beets, I bet that’s how you first tried them.

Before we get to the good stuff, let’s talk about ’em! We’re all familiar with traditional red beets, but golden beets (also referred to as yellow beets) are a delicious variation.

Red Beets vs. Golden Beets

While both red and golden beets share some earthy characteristics, there are some key differences. Red beets tend to have a more robust, slightly bitter flavor, while golden beets offer a touch of natural sweetness.

They both have a similar firm texture when raw, but roasting brings out their tenderness and intensifies their flavors. Both types of beets are nutritional powerhouses, packed with high levels of Vitamin C and great sources of fiber.

Golden beets have a text that remains earthy and slightly firm, making them perfect for roasting. Plus, golden beets also add a touch of color to your plate with their gorgeous yellow flesh.

If you’re looking for a fun way to enjoy golden beets, you’re in the right place. I’m about to introduce you to a great salad. Whether you’re a beet hater or a beet enthusiast, I have a feeling you’re going to love this great recipe.

Ingredients:

A bunch of golden beets (4-5 small beets work best)
Extra virgin olive oil – Make sure to use a high-quality extra olive oil for the best flavor.
Sea salt – Coarsely ground sea salt is perfect for this dish
Fresh thyme – A few sprigs will do
Balsamic glaze – Store-bought or homemade – see notes below)
Mixed salad greens – Arugula, spinach, or a spring mix
Fresh garlic clove, minced
Orange juice – Just a splash is needed
Feta cheese, crumbled

Tools and Supplies:

Vegetable peeler
Thin-bladed knife
Baking sheet (foil-lined for easy cleanup)
Shallow baking dish (for the balsamic glaze)
Small bowl
Whisk

Let’s Roast those Beets!

Preheat your oven to 400°F (200°C).
Wash your golden beets thoroughly. We want to keep the skin on for added nutrients and flavor, so using a vegetable peeler is optional. If the beets have large greens attached, trim them down to about an inch.
Drizzle the beets with a generous amount of olive oil, then sprinkle them with sea salt. Using your hands, toss the beets to coat them evenly.
Here’s a handy tip: For best results, roast the beets whole. Wrapping each beet individually in a small piece of aluminum foil helps them steam slightly while roasting, resulting in perfectly tender beets. Place the wrapped beets on your prepared baking sheet and pop them in the oven.

Cooking Time:

The roasting time will depend on the size of your beets. Small ones will take about 45-60 minutes, while larger ones might need closer to an hour and a half.

To check for doneness, use a fork to pierce a beet—it should slide in easily. Once the beets are tender, remove them from the oven and let them cool slightly on the baking sheet.

While the Beets Roast, Whip Up a Balsamic Glaze (Optional):

Balsamic glaze is a sweet and tangy reduction of balsamic vinegar. You can find it pre-made in most grocery stores, but it’s incredibly easy to make at home too. Here’s a quick version:

In a small saucepan, combine ½ cup of balsamic vinegar with a tablespoon of maple syrup or brown sugar.
Bring the mixture to a simmer over medium heat. Let it simmer gently, stirring occasionally, until it thickens and reduces by about half. This can take 10-15 minutes. Keep an eye on it, as the glaze can burn easily.
Once thickened, remove the pan from the heat and let the glaze cool completely.

Assembling the Salad:

Once the beets are cool enough to handle, use a vegetable peeler or a thin-bladed knife to remove the skin. It should come off easily. Slice the beets into thin rounds or wedges, whichever you prefer.
In a large bowl, toss your mixed greens with a drizzle of walnut oil (or another oil of your choice) and a sprinkle of salt and pepper.
In a separate small bowl, whisk together the balsamic glaze (store-bought or homemade) with a splash of orange juice and a very small amount of olive oil. You can adjust the amount of glaze to your taste preference.
Arrange the sliced beets on top of the bed of greens. Drizzle the orange-balsamic dressing over the beets, letting it coat them evenly.
Crumble some feta cheese over the salad for a delightful salty and creamy contrast.
Give it a grind of black pepper and a fresh thyme sprig or two.

And there you have it! This roasted golden beet salad is a beautiful combination of sweet, earthy, tangy, and creamy flavors. The sweetness of the golden beets is complemented by the tangy balsamic glaze, while the feta cheese adds a creamy touch.

Tips and Variations:

Don’t toss hot beets!: Letting the beets cool slightly before adding them to the salad prevents the greens from wilting.
Goat cheese lovers, you’re in! Substitute the feta cheese with crumbled goat cheese for a tangier experience.
Leftovers? No problem! Roasted beets can be stored in an airtight container in the refrigerator for up to 5 days. This salad is also a great next-day lunch option.
Explore different flavors: Feeling adventurous? Try different salad greens, like baby kale or mixed baby greens. For a more vibrant salad, add a sprinkle of chopped orange zest for an extra citrusy kick.
Beyond the salad: Roasted golden beets are incredibly versatile! They can be added to grain bowls, pasta dishes, or even used as a topping for pizzas or flatbreads.

This roasted golden beet salad recipe is a guaranteed crowd-pleaser, whether you’re a seasoned beet lover or looking to convert a beet skeptic. So, the next time you’re looking for a delicious and healthy side dish, give this recipe a try! You won’t be disappointed.

Roasted Golden Beets Salad with Balsamic Glaze

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Author: Christina Orso

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Instructions

Preheat the oven to 400°F (200°C). Wash beets and trim greens. Drizzle with olive oil, toss with salt, and wrap each beet in foil.
Roast beets on a baking sheet for 45-60 minutes (small) or up to 1.5 hours (large) until fork-tender. Let cool slightly.
Make balsamic glaze: simmer balsamic vinegar and maple syrup in a small pan until thickened.
Peel and slice beets. Toss greens with oil, salt, and pepper.
Whisk together balsamic glaze, orange juice, and a little olive oil.
Arrange beets on greens, drizzle with dressing, and crumbled feta cheese (optional). Garnish with black pepper and thyme.