Salad that tastes as beautiful as it looks? Yes, it is possible. This roasted beet salad with basil honey dressing is simply divine. Salads are a great way to nourish your body. The plethora of greens, hearty roasted beets, gut-friendly goat cheese, protein-rich pistachios, crunchy watermelon radish and a basil honey dressing will have your taste buds going into overdrive.
I like to enjoy this roasted beet salad with basil honey dressing during the spring and summer months. It’s light, yet filling enough for lunch. If you are looking to add more protein, I suggest adding a roasted chicken breast.
Roasted Beet Salad Ingredients
Roasted Beets: This is the star ingredient.. I love roasting beets. In fact, it is my favorite way to eat them. Be sure to always use avocado oil (as it has a high smoke point) and I also love adding a splash of apple cider vinegar before wrapping my beets and putting them in the oven to roast. This added acid helps to enhance the flavor and also reduces that earthiness flavor. (Which I just happen to LOVE!).
Arugula: A hearty, slightly-peppery green, arugula creates the base of this salad. Feel free to use whatever greens you have on hand!
Watermelon Radish: Okay, before you go discussing how spicy radishes are, keep in mind that watermelon radish is very mild in flavor. It adds a nice crunch to this roasted beet salad and is a colorful addition as well. Be sure to purchase the watermelon radish with the green stem attached and add to this salad for additional green-boosting benefits.
Cucumber: When I bite into a cucumber, it reminds me of the simple flavor of freshness. For added flavor, try adding pickled cucumbers to this salad.
Goat Cheese: Are you a fan of goat cheese? To be honest, I despised goat cheese when I first tried it. It tasted so STRONG and was so unknown to my taste buds. Fortunately, I’ve adapted and now I’m obsessed with the tangy bite. I decided to get a little fancy here and whipped my goat cheese with a little whole milk. Feel free to simply crumble plain goat cheese on top or use your favorite cheese such as feta or parmesan.
Pistachios: The antioxidant-rich nut that is full of flavor, healthy fat and protein. I like to purchase raw pistachios to avoid any added oils, salt and even sugar that can be coated on nuts.
Hungry for more roasted beet recipes? Be sure to check out my roasted beet hummus.
Printroasted beet salad with basil honey dressing
- Total Time: 90 minutes
- Yield: 8–10 cups salad 1x
Description
Salad that tastes as beautiful as it looks? Yes, it is possible. This roasted beet salad with basil honey dressing is simply divine.
Ingredients
Beet Salad
- 2 medium roasted beets, small cube
- 1 large bunch of arugula (or preferred leafy green)
- 1/2 medium cucumber, spiralized or thin slices
- 1 small watermelon radish, thin slices
- 1/3 cup pistachios, roasted, chopped
- 1 small log plain goat cheese, crumbled or whipped
Basil Honey Dressing
- 2 cloves garlic
- 3 tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon honey
- 1/2 cup fresh basil
- 1/3 cup extra-virgin olive oil
Instructions
How to Roast Beets:
1. Pre-heat the oven to 400 degrees F. Remove the beet stem, leaving about an inch so the beet doesn’t bleed. Scrub off any dirt and place each beet on a square of aluminum foil.
2. Drizzle with avocado oil and apple cider vinegar so each beet is evenly coated. Wrap up tightly, place on a small baking dish. Roast for 50-60 minutes or until a fork pierces through easily.
3. Let cool for 20 minutes. Peel the skin off. Cube into 1 inch chunks.
Salad Assembly:
1. In a large bowl, add the arugula, cucumber, watermelon radish and beets. Add the pistachios and crumble with goat cheese.
How to Whip Goat Cheese:
1. In a small bowl add the goat cheese and 3-4 tablespoons milk. Using beaters, whip on medium speed for 1 minute or until fluffy and creamy.
Basil Honey Dressing:
1. In a blender, add the garlic, white wine vinegar, dijon mustard and honey. Blend until combined. With the blender running, add the oil very slowly. A steady stream is what you should aim for otherwise it won’t properly emulsify.
2. Add the fresh basil and blend for 15 seconds.
3. Store in a sealed jar and enjoy up to 5 days!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: lunch
Keywords: beet salad, scrumptious lunch, healthy eating
