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Roasted Gold Beet Salad

These are not your grandmother’s beets!  Growing up, the one dish I absolutely dreaded was pickled red beets.  Having said that, I am not sure when I fell in love with this beautiful root vegetable, but be it red, gold, pink or white, it is by far one of my favorite indulgences.

If you are like so many people, turning on to beets is an acquired taste and the way to acquire a taste for anything is to give it a try.  Of course it makes it much more likely if you make it appetizing.

This recipe for Roasted Gold Beet Salad is a nice introduction to this delicious root vegetable if for some reason you have not had the inkling yet to give it a try.

Gold beets tend to be a little bit milder in flavor than the more common red variety and I especially like the beautiful color.  You can also mix different colors for a very interesting looking salad.  Enjoy!



2 roasted medium gold beets
1 large avocado, cut into chunks
2 cups, chopped beet greens
1/2 cup caramelized maple walnuts or pecans
1/2 medium red onion, thinly sliced, optional
Balsamic vinaigrette
Sea salt, to taste
Fresh ground black pepper, to taste
Goat or feta cheese


Preheat oven to 350-degrees. Remove tops/greens from beet roots. Set aside greens. Clean beet roots by scrubbing to remove dirt. Wrap beets in heavy-duty aluminum foil and roast in oven for 35-40 minutes or until beets are done. To test for doneness, prick with a fork in the center. If the fork inserts into the beets easily, they are done.

In the meantime, clean beets greens by washing thoroughly in cold water. Blot with paper towels to remove excess water from the greens. Chop and set aside.

If using onion, peel and cut into thin slices. Peel and cut avocado into chunks.

Peel and cut beets into slices or julienne. To make salad, add beet greens to a large plate. To this add red onions, walnuts and avocado. Top with feta or goat cheese, if desired. Add salt and black pepper to taste. Drizzle with balsamic vinaigrette.

Serve as a side salad, or add grilled fish or chicken for a hearty salad for dinner.

Balsamic Vinaigrette

In a medium bowl, add 1/4 cup balsamic vinegar, salt and pepper, to taste and mix together. Slowly drizzle 1/2 cup pure olive oil, whisking as you add oil into mixture. Add 1 teaspoon cold water. This will help to emulsify the dressing. Store in refrigerator until ready to use.

Maple Walnuts

To a heated sauce pan, add 1/2 cup walnuts, 3 tablespoons maple syrup and 2 tablespoons light brown sugar. Stir until sugar is completely melted and nuts are coated. Transfer pan to a preheated 350-degree oven. Allow to bake for about 10 minutes until toasted. Be sure to check periodically to avoid burning.

Because life should be good.  How good is that…

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