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Golden beet salad in a ceramic plate on a round wooden board with dressing on the side (top right).
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4.50 from 4 votes

Roasted Golden Beet Salad with Honey Mustard Dressing

Sunny golden beets are centre stage for this brightly coloured, delicious salad that is packed full of immunity-boosting vitamins. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Salad
Cuisine: Australian
Keyword: Intermediate
Servings: 4 as a side
Calories: 303kcal

Ingredients

For the salad

  • 450 grams yellow beets (approximately 3-4 medium beets)
  • 450 grams red beets (approximately 3-4 medium beets)
  • 120 grams baby spinach leaves (or any salad greens you like, should be approximately 4 cups)
  • ¼ cup walnuts (roasted)

For the dressing

  • ¼ cup cider vinegar
  • ¼ cup olive oil (extra virgin)
  • 2 tablespoons wholegrain mustard
  • 2 tablespoons honey
  • Sea salt

Instructions

  • Preheat your oven to 220°C 425°F. Place a piece of baking paper on your chopping board to prevent it from colouring.
  • Trim the root end and the leaves from your beets; do not throw the leaves away if they are fresh and unmarked; they make a great salad on their own (details below).
  • Scrub your beets thoroughly under cold running water to remove all the dirt. As they are grown in the ground, they are quite often laden with dirt.
  • Line two baking trays with a large piece of heavy-duty foil (a big enough piece so that you can tightly wrap the beets in them). You will need to keep your red and yellow beets separate so that the red doesn't colour the yellow.
  • Place the beets in the middle of the foil, drizzle them with some olive oil and season with some sea salt, and cracked black pepper.
  • Tightly seal the foil; this keeps them from drying out in the hot oven and helps them retain their own juices and stay tender.
  • You can, of course, wrap each beet individually with foil, but they roast just as well if you place them together.
  • Place them in the middle section of your oven. How long you roast your beets will depend on their size, how many there are, how fresh they are (fresher cooks faster), and if you have anything else cooking in there.
  • Your small beets could take half an hour, and your larger ones could take an hour or more. Just start checking them after they have been cooking for 20 minutes or so.
  • To test if the beets are done, remove the foil packets from the oven, carefully open the foil to prevent getting burned by escaping steam and prick the largest beet in the middle with a fork, it should come out easily, and it should feel soft and tender.
  • When done, use your tongs to unwrap them carefully and allow them to cool before handling them.
  • To peel your roasted beets, wear gloves to avoid your hands turning red; then either rub them with your gloved hands or use some paper towel to rub the skins off or use a small paring knife to peel the skins away. You will be surprised how easy it will be; I tend to just use my gloved hands, to be honest.
  • Once peeled, cut your roasted beets into wedges or bite-sized pieces and set aside. Don’t forget to do this on a lined chopping board to prevent nasty stains.
  • Place all your dressing ingredients in a glass jar, season and shake until emulsified.
  • Taste and adjust seasonings according to your taste.
  • Wash your baby spinach in a colander under cold running water, and remove any damaged or wilted leaves. Then either pat dry with a clean kitchen towel or spin dry in a salad spinner.
  • Place your dry spinach leaves on a salad platter, place the roasted beets over them, and then add the golden beets and sprinkle with the walnuts.
  • Shake your dressing one more time and place it in a jug. Serve your salad with the dressing on the side. Enjoy!

Video

Notes

  1. If your leaves are not damaged and look fresh you can keep them to add to your next green salad mix. Alternatively, I like to first boil them and make them into a salad with red wine vinegar and olive oil. In a pot of boiling, salted water, add the stems and boil until tender (approximately 10 minutes), then add the leaves and boil for an additional 5 minutes. Drain well add some red wine vinegar, olive oil, salt and pepper, then mix until combined.

Nutrition

Calories: 303kcal | Carbohydrates: 32g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 269mg | Potassium: 821mg | Fiber: 7g | Sugar: 24g | Vitamin A: 358IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 2mg