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Roasted Beet Salad


  • 7 medium fresh beets (about 2-1/2 pounds), peeled and cut into wedges
  • 5 shallots, quartered
  • 1 tablespoon cumin seeds
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 teaspoons lemon juice
  • 3/4 teaspoon minced fresh parsley
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/4 cup olive oil
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup crumbled goat cheese
  • 1 teaspoon minced fresh parsley


  • 1. Place the beets, shallots and cumin seeds on a double thickness of heavy-duty foil (about 24x12 in.). Drizzle with oil; sprinkle with salt and pepper. Fold foil around beet mixture and seal tightly. Place on a baking sheet. Bake at 400° for 45-55 minutes or until tender. Open foil carefully to allow steam to escape.
  • 2. In a small bowl, combine the lemon juice, parsley, orange zest, honey, salt and pepper. Gradually whisk in oil.
  • 3. Transfer beet mixture to a large bowl. Drizzle with vinaigrette; toss to coat. Sprinkle with almonds, goat cheese and parsley.

Nutrition Facts

3/4 cup: 272 calories, 18g fat (3g saturated fat), 6mg cholesterol, 273mg sodium, 27g carbohydrate (17g sugars, 5g fiber), 6g protein.


Average Rating: 5
  • sgronholz
    May 7, 2016

    This salad is wonderful! My husband and I both enjoyed it and I can't wait to make it again!

  • Jul 16, 2015

    Absolutely delicious! I used fresh basil instead of parsley for a delightful pepper kick!

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