Gluten-Free & Dairy-Free Roasted Easy Beet Salad is the simple, beautiful, healthy lunch/side you never knew you needed. Don’t know what to do with those beets you see on the grocery store shelf or in your produce delivery box? This beet salad recipe is a framework to make it your own with the olive oil, vinegar and herbs you have on hand.
Ingredient Tips:
Roasting fresh beets is easy. Just wash the beets, then put them in the oven whole at 375F for 45 minutes. Take the beets out, let them cool, and peel off the skin. Now you’re ready to use them in tons of ways, from this Easy Beet Salad, to Roasted Beet Hummus, to even a Beet Blueberry Smoothie!
Choose an olive oil and vinegar flavor combination that you like. You could do the classic olive oil and balsamic vinegar, an infused lemon olive or garlic olive oil, use sherry or apple vinegar. I’ve even used my favorite chili-infused olive oil! It’s up to you and what is in your pantry. You’ll use equal parts of the olive oil and vinegar.
Next, choose your fresh herbs. I went with basil and parsley to go with my balsamic and olive oil combo. You could use mint, or rosemary, both can be paired well with beets. (P.S. champagne vinegar, mint and pistachios on this is fantastic!)
All that’s left is to season and toss lightly! Feel free to put roasted nuts on top or lemon zest. This roasted beet salad is open to creativity. Versatility and beets-who knew?
My favorite ingredients/products for this recipe:
- High-Quality Olive Oil: Last time I made this I used Merula Extra Virgin Olive Oil. There are many fantastic olive oils out there in grocery stores now, but if you don’t want to venture out, La Tourangelle is a good Organic pick at a good price for quality from Amazon. A great olive oil can really make a difference in your foods’ flavor!
- Braggs Organic Raw Unfiltered Apple Cider Vinegaris a great brand that keeps the good probiotics in the bottle.
- Balsamic Vinegar:Get the best quality you can! Look out for a dark glass bottle and a PGI certification label that means it is of good quality. This Whole Foods Balsamic Vinegar of Modena has no added caramel coloring, is non-gmo, and is certified for quality. My favorite I am using right now is this rich, almost syrupy Artisanal Balsamic Vinegar by Villa Manodori. Yes, it’s pricey but it lasts.
Rate this recipe and let me know if you liked this Gluten-Free, Dairy-Free Easy Beet Salad!
Recipe and how-to YouTube video from my channel below. Be sure to subscribe on YouTube to get the video right when they launch!
Easy Beet Salad
Equipment
- Sheet pan
- Medium bowl
Ingredients
- 1 or more large beet, roasted, peeled, cubed
- equal part olive oil, or flavored/infused olive oil like lemon
- equal part balsamic vinegar, or sherry or apple cider
- fresh herbs, like basil, parsley, rosemary or mint
- pinch of salt, to taste
Method
Roast Beets
- Roast whole beets on a sheet pan lined with parchment paper (no oil) in the oven at 375F for 45 minutes. Let cool and peel off skin.
Prepare Salad
- Cube beets and put desired portion into bowl.
- Drizzle equal parts of your chosen combo of vinegar and olive oil. You could start with 1 tablespoon each, then adjust to taste.
- Hand tear or roughly chop your herbs and add into bowl.
- Season with salt lightly.
- Toss salad and taste for seasoning, adjust for more of any of the ingredients if necessary.
Yum! This recipe looks delicious! I’ve been looking for new ways to use beets. Thank you for sharing!
Awesome! Hope you love it as much as I do 🙂