Warm Roasted Beet Salad Recipe
Warm Roasted Beet Salad Recipe photo by Taste of Home
Next Recipe

Warm Roasted Beet Salad Recipe

Read Reviews
5 6 7
Publisher Photo
“This recipe lets beets shine. It's a hearty main dish salad that is beautiful on the plate, too." Jill prefers to use hazelnut oil in this salad if you can find it. —Jill Anderson, Sleepy Eye, Minnesota
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 6 servings


  • 8 whole fresh beets
  • Cooking spray
  • 1-1/2 cups orange juice
  • 1 shallot, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups fresh arugula or baby spinach
  • 3 tablespoons crumbled blue cheese
  • 3 tablespoons chopped hazelnuts, toasted

Nutritional Facts

1 each: 147 calories, 8g fat (2g saturated fat), 3mg cholesterol, 167mg sodium, 17g carbohydrate (12g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1/2 fruit.


  1. Scrub beets and cut into wedges; place on a baking sheet coated with cooking spray. Lightly coat beets with additional cooking spray. Bake at 350° for 40-50 minutes or until tender, turning occasionally.
  2. Meanwhile, for dressing, place orange juice in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is syrupy and reduced to about 1/3 cup. Remove from the heat. Whisk in the shallot, oil, vinegar, thyme, orange peel, salt and pepper. Set aside to cool.
  3. Just before serving, place arugula in a large bowl. Drizzle with 1/4 cup dressing and toss to coat. Divide mixture among six salad plates. Place beets in the same bowl; add remaining dressing and toss to coat. Arrange on plates. Sprinkle salads with blue cheese and hazelnuts. Yield: 6 servings.
Originally published as Warm Roasted Beet Salad in Healthy Cooking August/September 2008, p35

Reviews for Warm Roasted Beet Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
muffbear74 User ID: 209131 252233
Reviewed Aug. 4, 2016

"I am generally not that fond of beets, but saw some "Italian" beets at our local farmers' market and thought I would try them. I really liked this recipe. The dressing did not reduce to a syrupy consistency, but it was still good. A bit too much effort for a hot summer night, but I may try it again when the weather is cooler."

lengelfam User ID: 5043931 101299
Reviewed Jan. 23, 2012

"My husband and I enjoyed this recipe very much. Roasting the beets really brings out the sweetness."

christmas47 User ID: 3580967 160004
Reviewed Jan. 9, 2012

"Absolutely yummy!"

sue311 User ID: 2068611 88913
Reviewed Jan. 4, 2012

"Can I use some beets I canned this past season without too much change in flavor?"

snovitsky User ID: 3523066 174150
Reviewed Dec. 24, 2010

"Fabulous! I prefer to roast the beets before cutting them up. The dressing is A+."

nancymcsews User ID: 2221372 114027
Reviewed Mar. 21, 2009

"3 w.w. points"

Loading Image