15 Roasted Beets Recipes for Salads

I still remember the earthy aroma of roasted beets wafting from my grandmother’s kitchen during family gatherings in my childhood. She’d wrap them in foil and slow-roast them until their skins slipped off effortlessly, turning them into the star of simple salads that balanced sweet, tangy, and creamy flavors. Those memories sparked my lifelong love for beets, and they’ve become a staple in my own cooking.

Lately, I’ve been experimenting in my home kitchen with roasted beets for salads, especially during fall when they’re at their peak. Roasting intensifies their natural sweetness and makes them versatile for everything from hearty mains to light sides. In today’s health-conscious world, beets shine as a superfood packed with fiber, vitamins, and antioxidants—perfect for boosting immunity and adding vibrant color to your plate without much effort.

Classic Roasted Beet and Goat Cheese Salad

Roast 4 medium beets at 400°F for 45-60 minutes until tender, then peel and slice. Toss with mixed greens, 4 oz crumbled goat cheese, ½ cup toasted walnuts, and a dressing of 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, salt, and pepper.
This simple salad takes under an hour total and offers heart-healthy fats from walnuts, probiotics from goat cheese, and beets’ detoxifying betalains for glowing skin. It’s elegant yet easy for weeknight dinners.

Roasted Beet and Feta Salad with Pistachios

Prepare 5 roasted beets (sliced), 1 cup arugula, 4 oz feta cheese, ⅓ cup shelled pistachios, and dress with lemon juice, olive oil, Dijon mustard, and fresh dill. Layer and drizzle just before serving.
The crunch of pistachios pairs with salty feta for a nutrient-dense dish rich in iron from beets and protein from nuts, supporting energy levels and digestion. Ready in 10 minutes post-roasting.

Citrus Roasted Beet and Orange Salad

Slice 4 roasted beets and 3 oranges, combine with spinach, red onion slices, and a vinaigrette of orange juice, olive oil, honey, and cumin. Garnish with mint.
Bursting with vitamin C from citrus and beets’ nitrates for better blood flow, this refreshing salad aids immunity and is naturally anti-inflammatory—ideal for post-workout recovery.

Roasted Beet Quinoa Salad with Herbs

Mix 3 cups cooked quinoa with sliced roasted beets (4 medium), chopped parsley, cilantro, green onions, feta, and a tahini-lemon dressing. Chill for flavors to meld.
Quinoa’s complete protein plus beets’ fiber promotes sustained energy and gut health; this make-ahead salad is vegan-adaptable and lasts 3-4 days in the fridge.

Roasted Beet and Apple Salad with Honey Mustard

Combine sliced roasted beets (4), 2 diced apples, baby kale, pecans, and a dressing of mustard, honey, apple cider vinegar, and olive oil. Toss gently.
Apples add crisp sweetness and pectin for cholesterol control, while beets support liver health—this autumnal salad is antioxidant-rich and under 200 calories per serving.

Warm Roasted Beet and Kale Salad

Sauté 1 bunch kale with garlic, add warm sliced roasted beets (4), dried cranberries, almonds, and balsamic glaze. Serve immediately.
Heat wilts kale perfectly, delivering vitamin K for bone strength and beets’ folate for heart health; this comforting dish warms you up in 20 minutes.

Roasted Beet and Avocado Creaminess Salad

Layer sliced roasted beets (4), creamy avocado, cherry tomatoes, cucumber, and microgreens; dress with lime, olive oil, and sea salt.
Avocado’s healthy fats enhance nutrient absorption from beets’ iron, creating a creamy, satisfying salad that’s keto-friendly and great for skin hydration.

Mediterranean Roasted Beet Chickpea Salad

Toss roasted beets (4 sliced), 1 can chickpeas, olives, cucumber, red onion, feta, and oregano with red wine vinaigrette.
Chickpeas provide plant protein for muscle repair, paired with beets’ anti-cancer compounds— a fiber-packed, Mediterranean diet staple for longevity.

Roasted Beet and Pear Salad with Blue Cheese

Arrange sliced roasted beets (4), ripe pears, blue cheese crumbles, walnuts, and arugula; drizzle with pear balsamic.
Pears’ fiber aids digestion, blue cheese adds bold probiotics—this luxurious salad balances sweet and tangy for a gourmet feel with everyday ease.

Superfood Roasted Beet Spinach Salad

Blend spinach, roasted beets (4), strawberries, sunflower seeds, and goat cheese with raspberry vinaigrette.
Loaded with spinach’s iron and beets’ nitrates for stamina, plus strawberries’ vitamin C—this powerhouse salad boosts endurance and fights fatigue.

Roasted Beet and Strawberry Summer Salad

Combine sliced roasted beets (4), fresh strawberries, basil, mozzarella balls, and balsamic reduction over romaine.
Seasonal strawberries amplify antioxidants, creating a low-cal, hydrating salad perfect for picnics that supports collagen production for youthful skin.

Hearty Roasted Beet Lentil Salad

Cook 1 cup lentils, mix with roasted beets (4), carrots, feta, parsley, and cumin-lemon dressing. Serve warm or cold.
Lentils’ protein and beets’ betaine team up for blood sugar stability and detox—this filling vegan option sustains you through busy days.

Tropical Roasted Beet Pineapple Salad

Mix roasted beets (4 sliced), pineapple chunks, coconut flakes, cilantro, lime juice, and chili flakes over mixed greens.
Pineapple’s bromelain aids digestion, blending tropical flair with beets’ earthiness for an exotic, vitamin-packed salad that evokes vacation vibes.

Roasted Beet Walnut and Endive Salad

Quarter roasted beets (4), toss with endive leaves, walnuts, Parmesan shavings, and sherry vinaigrette.
Endive’s crunch and bitterness contrast beets’ sweetness, delivering omega-3s from walnuts for brain health in a sophisticated, low-carb delight.

Roasted Beet Pomegranate Feta Salad

Scatter sliced roasted beets (4), pomegranate arils, feta, mint, and pecans over baby greens; dress with honey yogurt.
Pomegranate’s punicalagins fight inflammation alongside beets—this jewel-toned salad is festive, antioxidant-rich, and preps in minutes.

Roasted beets transform ordinary salads into nutrient powerhouses bursting with flavor—don’t wait to try these 15 recipes! Pick one (or three) this week, roast a batch ahead, and elevate your meals with their vibrant magic. Your taste buds and body will thank you.