This colorful roasted beet salad recipe uses the beet greens too, but you'll likely need more than are attached--buy extra beet greens or chard, or even try kale. Serve this healthy dish alongside grilled chicken or pork tenderloin or as an impressive potluck salad. Source: EatingWell Magazine, March/April 2016

Laraine Perri


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • Scrub beets well; wrap in foil while still wet and place in a small baking pan. Bake until the tip of a knife slips into a beet easily, 1 to 1 1/4 hours. Let cool, still wrapped, for 15 minutes. Unwrap and let cool for 10 minutes more. Use a paper towel to rub the skins off. Trim off the ends. Slice the beets into wedges or slices. Rinse and drain beet greens (or chard), leaving a little water still clinging to them; set aside.

  • Grate 1/2 teaspoon zest from 1 tangerine (or clementine). Slice the ends off all the fruit, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments or slices and set aside. Combine the zest with vinegar, mustard, 1/4 teaspoon salt and a generous grinding of pepper in a medium bowl. Whisk in 4 teaspoons oil. Add the sliced beets and toss to coat; let stand for 15 minutes.

  • Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the greens and remaining 1/4 teaspoon salt; cook, gently stirring, until just wilted, 2 to 3 minutes.

  • Divide the greens among 4 salad plates. Top with the beets, fruit, feta and pistachios. Drizzle with any remaining dressing.

Nutrition Facts

227 calories; 12.8 g total fat; 2.8 g saturated fat; 8 mg cholesterol; 325 mg sodium. 660 mg potassium; 25.8 g carbohydrates; 5.2 g fiber; 18 g sugar; 5.5 g protein; 2081 IU vitamin a iu; 81 mg vitamin c; 90 mcg folate; 125 mg calcium; 2 mg iron; 63 mg magnesium;

Reviews (4)

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4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
We don't like beets so subbed yellow squash cut in chunks. Also left out feta added paremsan. I was great!! Read More
Rating: 5 stars
Excellent! I didn t think I liked beets..... this recipe changed my mind. Made one substitution - used red wine vinegar as that was what I had on hand. Read More
Rating: 5 stars
I loved it. My kids not so much they were scared by all the different ingredients for the salad. But as an adult I found it delicious. I served it with a pork tenderloin. Read More
Rating: 1 stars
Did not taste good. I love beet salads I order them every time I see one one the menu. This was bad. The dressing I think is the issue. Read More