Roasted Beet Salad

Roasted Beet Salad

1 Review
From: EatingWell Magazine, March/April 2015

Walnuts, red onion and dill make this roasted beet salad recipe a fantastic accompaniment to chicken or topping for hummus. If you can't find beets with greens attached, use 1 pound of beets and 8 ounces of chard leaves.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1½ pounds baby beets with greens attached
  • 1 head garlic
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • 1 cup distilled white vinegar
  • ¼ cup sugar
  • ½ cup finely chopped toasted walnuts
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh dill

Preparation

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  1. Preheat oven to 325°F.
  2. Rinse beets well. Cut off the greens, then cut the leaves off the stalks. Set the leaves and stalks aside. Remove excess papery skin from garlic head without separating the cloves, then cut the head in half horizontally.
  3. Toss the beets, garlic, 2 tablespoons oil and ½ teaspoon salt in a small baking pan, such as a bread pan. Cover with foil. Roast until tender, 1 to 1¼ hours. Let cool slightly.
  4. Whisk vinegar and sugar in a medium bowl. Squeeze the garlic cloves out of their skins into the bowl. Peel and dice the beets; add to the bowl. Let marinate at room temperature for at least 2 hours and up to 1 day.
  5. Finely chop the beet stalks and very thinly slice the greens; place in a large bowl. Scoop the beets from the pickling liquid with a slotted spoon and add to the bowl. Drizzle the beet mixture with ¼ cup of the pickling liquid. Add walnuts, onion, dill, the remaining 2 tablespoons oil and ¼ teaspoon salt and gently toss to combine.
  • Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; finish Step 5, cover and refrigerate for up to 1 day more.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 135 calories; 10 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 2 g protein; 71 mcg folate; 0 mg cholesterol; 8 g sugars; 3 g added sugars; 42 IU vitamin A; 4 mg vitamin C; 22 mg calcium; 1 mg iron; 150 mg sodium; 235 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 2 fat

Reviews 1

March 07, 2017
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By: Anne Agura
Ever since this appeared in the magazine, I have made it several times! I usually prepare through Step 4 ahead of time, and on more than one occasion it was 2-3 days before I made the rest to serve it, and it was absolutely fine! I'm not sure why it says up to one day....... One way I like to increase the quantity is to add sliced spinach - the curly kind is best - about one good size bunch. The only other increase when I do this is maybe a little additional olive oil when tossing. Everyone in the family enjoys this salad and it is so healthy!