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.
Looking to start the Jewish new year off with healthy and delicious recipes? No Jewish holiday is complete without an abundance of yummy food. Check out my roundup of Healthy Rosh Hashanah Recipes to add something new to your menus this year.
This post was updated from the original dated June 21, 2016.
- Why You’ll Love Whole Roasted Beets
- How to Choose Fresh Beets
- Are Beets Good for you?
- Different Methods for Roasting Whole Beets
- Roasted Beet Salad Ingredients
- How to roast beets whole for salad
- How long to cook whole beets
- Debra’s Pro Tips
- MEAL PREP AND STORAGE
- More Root Vegetable Recipes:
- Beet FAQs
- 📖 Recipe
- Whole Roasted Beets with Vinaigrette
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.
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.
Why You’ll Love Whole Roasted Beets
- Roasting beets whole concentrates their sweetness and intensifies their flavor.
- They hold their shape…perfect for salads. No shriveling after cooking…moist and tender, with no shrinkage.
- Roasting them whole, with the skins still on is a great way to keep the vibrant colors.
- The skins will rub right off after roasting. No need for messy peeling raw beets.
- VERSATILE: Blend into cauliflower hummus for a gorgeous beet hummus, elevate a simple green salad with roasted beets.
- Roasted whole beets will last all week in the fridge.
- Beets are available year round and are budget friendly.
How to Choose Fresh Beets
- Beetroot is available year round in farmer’s markets or at your local grocery store…their peek season is June through October.
- Look for golden beets or red beets with the beet greens still attached. Greens should be brightly colored with no signs of wilting.
- Look for unblemished, firm beets.
- Red beets should have a deep maroon coloring. Gold beets will
- They should be heavy for their size and small beets will be more tender than large beets.
Are Beets Good for you?
- There is strong evidence that different colors of vegetables and fruits contain different types of vitamins, minerals and nutrients.
- Beets are unique in that their deep red color comes from a different source than other veggies of similar color making them a standout vegetable in the world of antioxidant and anti-inflammatory benefits.
- Beets are an excellent source of folate, manganese, potassium and copper. They are also a good source of dietary fiber, magnesium, phosphorus, vitamin C, iron, and vitamin B6.
Different Methods for Roasting Whole Beets
- Instant Pot Beets: Making beets in the pressure cooker is a great way to make whole fresh beets in less time than the oven will take.
- Dutch Oven: A covered baking dish is a great way to make oven roasted whole beets without foil.
- Baking Dish: Choose a shallow baking dish that will hold all the beets in a single layer.
- 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.
Roasted Beet Salad 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. 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.
- 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 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. Individually wrap trimmed whole beets in foil packets and put them on a sheet pan. 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
- 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.
MEAL PREP AND STORAGE
- 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.
More Root Vegetable Recipes:
Store beetroots and beet greens separately. Beetroots stored in a sealed plastic bag will last in the refrigerator crisper drawer for 2-3 weeks. Beet greens will last for 2-3 days.
Roasted whole beets will last in an airtight container in the fridge for up to a week, in the freezer for 3 months.
Whole beets can be roasted in a pressure cooker or dutch oven with just a little water and no aluminum foil. It will take about half the time to roast whole beets in an instant pot.
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Whole Roasted Beets with Vinaigrette
- 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
- Preheat oven to 425, unless using the instant pot.
- Wash and trim beets.
- 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.
- Place trimmed beets in dutch oven or ceramic or glass baking dish. Add ½" water. Cover with lid or 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.