Easy Beet Salad Recipes

Steps:

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

Steps:

• Preheat the oven to 400 degrees F. Wrap the beets individually in tin foil and roast directly on the rack in the oven until tender, about 1 hour. Open the foil packets and let cool. Once they're cool, peel the beets and cut into small chunks.
• In a large bowl, whisk together the olive oil, vinegar, honey, red onion, and mustard. Season with salt and pepper. Add the beets and spinach to the dressing and toss to coat. Transfer the salad to a platter or plates, top with the goat cheese and walnuts, and serve.

Steps:

• Rinse the beet roots.
• Place in a pot and cover with water. Boil the beets until tender. Depending upon the size this can take up to an hour and half. Check after 1/2 hour with baby beets.
• Drain the beets and rinse.
• Slide the skins off while the beets are still warm. Do this under cool water drizzle in the sink.
• Allow the beets to cool and then cut the beets into 1/4 inch cubes.
• Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly and refrigerate at least an hour or overnight.
• Prior to serving, taste the salad and adjust the seasoning if desired.