If you’re a beet lover and looking for an easy Beet Salad Recipe without Cheese, this is “the one” that will steal your heart. This delicious Whole Roasted Beet Salad Recipe with Balsamic Vinaigrette is a simple side dish that will compliment any healthy meal you’re making.
This post was updated from the original dated June 21, 2016.
Roasted beet salad is tasty, delicious and absolutely gorgeous! Roasting root vegetables brings out their natural sweetness and it’s a great way to enjoy them. Throw a few into the food processor when you’re making low-carb hummus for a gorgeous color!
My favorite way to roast beets is whole. It’s the easiest way to cook either golden beets or red beets, with no fuss. No messy red hands and no vegetable peeler needed! Once the whole beets are roasted, the skins fall off easy peasy. You can cut them in any shape and size and dress them as you wish.
As far as beet recipes go, this balsamic beets recipe is the bomb! Literally a flavor bomb…the sweetness of the beets juxtaposed with the acidity of the balsamic vinaigrette is a beet lovers dream.
More on Beets
Different Methods for Roasting Whole Beets
- Instant Pot Beets: I use my pressure cooker when I’m short on time….it’s a great way to cook whole beets. Thumbs up for sure.
- Dutch Oven: A covered baking dish is a great way to make oven roasted whole beets without foil. Love this method too.
- Baking Dish: Choose a shallow baking dish that will hold all the beets in a single layer….wet a piece of parchment paper, crumble to squeeze it dry, then lay that over the beets before sealing the dish with a layer of foil.
- Foil Packet: Wrap beets in packets of foil and then place each packet on a rimmed baking sheet. The foil pouch traps the hot air and the beets steam inside the aluminum foil. I’m not a fan of this method, unless you use parchment paper in between the beets and the foil, so the aluminum doesn’t leach into the beets.
Ingredients
- Beets: Use golden beets or red beets or a combination. Roasting beets whole lets them retain much of their nutritional value as well as their color, shape and texture. Have you tried whole roasted cauliflower?
- Extra virgin olive oil: Just a bit brings out the flavors of the beets and turns them into a roasted beet salad. Plus, the healthy fat allows for better absorption of the vitamin A in the beets.
- Vinegar: A combination of white vinegar and balsamic vinegar gives just the right balance of acidic flavor to the sweetness of the beets. You can also use white balsamic vinegar.
- Fresh herbs: Fresh parsley adds potassium, plus vitamins A, K and C. Substitute with fresh basil, oregano or thyme.
- Seasoning: Just a bit of sea salt and black pepper is all that’s needed for this beet salad to taste incredible.
How to roast beets whole for salad
Roasting beetroot for salad is easy if you use my whole beet method. This salad is all beets….though it would also work well tossed with arugula, kale or beet greens. If you love beets, you may want to also try my Roasted Squash and Beet Salad.
The first step is to prepare the beets. I like to use a pair of kitchen gloves so the vibrant colors of the beets don’t stain my hands.
Use a paring knife to trim the beet greens and stems from the top of the beets. Trim the root end so beets will sit flat. Set aside the greens and stems for another use. Beet greens will last in the fridge for 2 days.
For Instant Pot Beets: Place whole trimmed beets on the rack inside the instant pot. Pour in 1 cup of water. Seal valve and cook medium sized beets on high pressure for 15 minutes. Use quick release. Beets should be tender enough to slip a paring knife right in with little resistance. For bigger beets, add 3-4 minutes cooking time. Even larger beets will need 20 minutes on high pressure.
Dutch Oven Whole Roasted Beets: Place trimmed beets on bottom of dutch oven. Add 1″ of water. Cover with lid. Roast medium sized beets in preheated 425 oven for 1 hour. See below or on the recipe card for timing of larger or smaller beets.
Whole Roasted Beets in Baking Pan: Place trimmed beets in shallow baking dish. Fill with 1″ water. Wet a piece of unbleached parchment paper, then squeeze dry, unfold and place wrinkled and just damp parchment over the beets. Cover tightly with aluminum foil. Place covered baking dish in preheated 425 oven for 1 hour. Add another 15 minutes for larger beets.
How long to cook whole beets
NOTE: Beets are cooked when tender to the tines of a fork, or easily pierced with a paring knife. For beet salad, you want tender, but not mushy beets. Check on them at the times listed.
- Pressure cooker beets: Use the rack and add trimmed beets plus one cup water to instant pot. Cook on high pressure for 15 minutes for medium sized beets. Adjust 3-4 minutes +/- for smaller beets or large beets. Use quick release.
- Dutch Oven Roasted beets or Beets baked in Baking dish: Place beets in single layer and add 2″ cool water to bottom of dish. Seal tightly with lid of dutch oven or cover with a damp piece of parchment and then tightly seal baking dish with aluminum foil. Cook in preheated 425 oven for 1 hour for medium sized beets. Add 10 minutes for large beets and 20 additional minutes for extra large beets.
- Roasted Beets in Foil: Cut a piece of aluminum foil big enough to contain entire beet. Then place a piece of parchment onto the beet. Lay beet onto parchment. Individually wrap trimmed whole beets in foil packets and put them on a sheet pan. The idea is for the beets to not come in direct contact with the aluminum. Roast in a 400 degree preheated oven for 45 minutes if beets are small. Beets are done when tender to the tines of a fork. Add 10 minutes for medium sized beets and larger beets could take as long as 1 hour 15 minutes.
Allow beets to cool enough to handle. Transfer cooked whole beets to a cutting board. The great thing about roasting beets whole is that they’re SUPER EASY to peel! Use a paper towel to rub the papery skin right off. Or, you can use a small paring knife to remove the outer skin.
Then, cut beets in half and then into wedges.
Place roasted and sliced beets into a bowl. Drizzle warm beets with olive oil, balsamic vinegar and white vinegar. Sprinkle with sea salt, black pepper and chopped fresh parsley. Mix well. Taste for seasoning, adding additional salt and pepper to taste.
Debra’s Pro Tips
- No need to waste the beet greens! Beet greens and stems cook up quickly. First saute chopped stems in a bit of olive oil with some crushed garlic and a sprinkle of sea salt. When they start to soften, add the greens, turn off the heat and barely wilt.
- Use a combination of golden beets and red beets for a stunning roasted beet salad.
- To get beet root stains off a wooden cutting board, sprinkle with kosher salt and scrub with half a lemon.
- MESSY PAN CLEAN UP: If you roast beets in a dutch oven or baking pan and it looks anything like mine above, have no fear. Use a chain link scrubber and a little hot water, the residue will come RIGHT OFF! Or, boil a bit of water with a sprinkle of baking soda in the pan and then use a sponge to wipe clean.
More Root Vegetable Recipes:
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📖 Recipe
Whole Roasted Beets with Vinaigrette
Ingredients
Ingredients:
- 1 ½ lbs. beets trimmed
- 2 Tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon white vinegar
- ¼ teaspoon coarse sea salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon fresh parsley minced
Instructions
- Preheat oven to 425, unless using the instant pot.
- Wash and trim beets.
Instant Pot
- Insert rack. Place beets onto rack. Add 1 cup water. Seal valve. Set on high pressure for 20 minutes. Use quick release. For small beets set for 17 minutes. Larger beets will need about 25 minutes.
Oven Roasting
- Place trimmed beets in dutch oven or ceramic or glass baking dish. Add ½" water. Cover with lid or parchment then aluminum foil, tightly sealed. Bake medium sized beets for 1 hour, 1 hour 20 minutes for larger beets.
- Beets are done when they are tender when pierced with a fork.
- When beets are cool enough to handle, rub skins off. Use a small knife or wear a glove so your hands don't turn red.
- Drizzle olive oil and vinegar over beets while they are still warm, sprinkle with salt, pepper and parsley and mix well. Taste for seasoning adding more s+p as needed.
Notes
- SERVE: Serve cold or at room temperature on top of salad greens, use whole roasted beets in hummus or serve roasted beet salad as a simple side dish.
- PREP AHEAD: Roast beets whole. Store in airtight container in fridge until ready to prepare salad, up to one week.
- STORE: Store roasted beetroot salad in airtight container in the fridge for up to a week. Sprinkle with additional fresh chopped parsley to freshen up.
- FREEZE: Roasted whole beets can be frozen for up to 3 months. Wrap in unbleached parchment and then aluminum foil or freezer safe bags.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Sue
I love beets, and the addition of the simple vinaigrette really adds fantastic flavor. My new go-to recipe!
Andréa Janssen
What a delicious idea for a fall side dish! Thank you for sharing
Rob
So easy and delicious!
Natalie
Loved your recipe, thanks!
Liz
I love beets and this was such an easy, yummy recipe!
Lilly
This beet recipe was so simple and tasted delish! Thanks for sharing!
Giangi Townsend
So delicious
Debra Klein
Thank you.
Jamie
So tasty and colorful!
Andrea
these beets turned out absolutely delicious! so so good!
Deb
Loved this simple recipe. Made beets for first time in instant pot. So easy.