23 Beet Salads You'll Want to Make Forever

This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar. Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch. A mandoline is the best way to get thin, even slices from the roasted beets.

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.

This simple beet salad recipe uses just a handful of ingredients to create a delightful side dish. Roasted beets add a sweet, earthy and aromatic flavor that shines in this side salad.

You might think of dried apricots as a colorful, tasty snack, but in this healthy beet salad recipe they're pureed into the dressing, adding both sweetness and a silky texture. The fruitiness and spices are well-balanced in this dish, but if you like, add another dimension with a sprinkle of chopped fresh herbs, such as tarragon or mint.

In California's Ojai Valley, citrus growers have mastered cultivating the tiny Pixie tangerine. Pixies are only available in the spring, but you can make this salad year-round with any variety of tangerine or clementine.

This healthy dinner salad recipe gets its staying power from protein-packed shrimp and fiber-rich barley. With a simple red-wine vinaigrette, this quick salad makes just one serving but is easy to double or triple. Look for precooked beets with other prepared vegetables in the produce department.

This delicious grain salad is great to have on hand for weekday lunches. Wild rice, beets, toasted pecans and Gorgonzola combine in a sweet maple vinaigrette for a truly satisfying meal.

Beets and kale, speckled with chewy wild rice and crunchy sunflower seeds, make a satisfying, colorful dinner salad. The beets are nicest when they are sliced paper thin. Use a mandoline or vegetable slicer, if you have one.

Sweet, quick-pickled beets, peppery watercress and the delicate licorice flavor of crunchy fennel make a healthy salad that artfully balances flavor, texture and color.

Sometimes beets in the market have beautiful, unblemished, tender greens attached. When that happens, blanch the greens and toss with beans and vinaigrette, using some of the beets to garnish the salad, as in this recipe. Use the leftover cooked beets for other dishes. If you buy beet greens on their own, you can make the salad just with them. Either way is delicious.

This gorgeous and healthy summer vegetable salad is loaded with pretty produce, including golden beets, avocado, corn, microgreens and radishes. Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special. Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.

A touch of cumin and cinnamon give this colorful, healthy slaw recipe a hint of the Middle East. Serve with a wedge of cheese and a whole-grain roll on the side for a satisfying dinner--or with just about anything that comes off the grill.

Take canned tuna to new heights by adding cannellini beans, red onion and dill, tossing it in a lemon-pepper-Dijon dressing and serving it over a spinach salad with canned beets.

The sweetness of the roasted beets works well with tart grapefruit in this healthy beet salad recipe. Turn this beet salad into an entree by adding seared scallops or white fish, such as halibut or cod.

Chef Scott Graden of New Scenic Café outside Duluth, Minnesota, pickles beets to use in the winter, but in summer he cooks them up fresh in preparations like this blueberry salad.

This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

Lemony seared scallops and a walnut vinaigrette top this healthy dinner salad. When shopping for scallops, avoid those treated with sodium tripolyphosphate (STP); it can make them mushy and the scallops won't brown properly. Some scallops have a small white muscle on the side; remove it before cooking.

Roasted beets and sweet dates, tangy oranges and juicy pomegranate seeds make this quinoa salad recipe festive. It pairs beautifully with turkey or roast pork.

Real maple syrup--not the "maple-flavored" fakes that line the supermarket shelves--is the key to the richly flavored dressing on this elegant salad. In this case, the darker the syrup the better; choose Grade B syrup if it's available, or the darkest "Grade A" that you can find.

This healthy and pretty beet salad recipe is dressed with a tangy-sweet maple-mustard vinaigrette. Use the leftover dressing for any salad later in the week.

This warm spinach-and-beet salad is inspired by a dish from Penny Cluse Café in Burlington, Vermont. If you have cooked beets on hand, you can have it ready in just a few minutes.

Barley matches up with earthy, tender beets and the crunch of fresh celery, radishes and nuts in this beet salad recipe. Red beets turn your salad a gorgeous magenta. For a softer color, use golden or chioggia baby beets instead.

This composed salad is an artful arrangement of greens, hard-boiled egg, smoked tofu, beets and snap peas drizzled with a cool, creamy dill dressing. It's as pleasing to the eye as it is to the palate. We like smoked tofu, but any flavored baked tofu would work well in this recipe. Serve with iced tea.