Roasted Beet Salad


by: We Like To Cook!

Roasting beets intensifies their flavor, brings out their earthy sweetness, and makes them as easy to peel as a banana while maintaining their high nutrient content. Roasted beets are delicious eaten plain with olive oil, salt and pepper, and are particularly tasty in a variety of seasonal salads.


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serves: 4

3 medium beets (about 1 1/2 pounds)

1 tablespoon olive oil


Freshly ground black pepper

bunch fresh arugula or field greens

Red wine vinegar

Olive oil

Feta Cheese, crumbled

Walnut halves, toasted (optional)

Nutrition Facts
Roasted Beet Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 396

  • Total Fat: 19.8 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 8.3 mg
  • Sodium: 860.8 mg
  • Total Carbs: 49.5 g
  •     Dietary Fiber: 14.4 g
  •     Sugars: 34.9 g
  • Protein: 9.6 g

how is this calculated?

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1.  Heat the oven to 375°F and arrange a rack in the middle. Select beets that are firm and heavy for their size. Rinse the beets thoroughly some beets may need to be scrubbed clean.

2.  Place the beets in a small roasting or baking dish in one layer. Drizzle with the olive oil, salt and pepper. Toss to coat. Roast until tender and easily pierced with a knife, about 45-60 minutes. Remove from the oven and let cool. When the beets are cool enough to handle, peel using a paring knife or by pushing the skin with your fingers.

3.  Slice the beets and serve over fresh arugula that has been tossed with olive oil and red wine vinegar and then sprinkle with crumbled feta cheese for a refreshing Spring salad. We also like to serve the roasted beets with grated ricotta salat (dried and aged ricotta). Toasted walnuts are also a wonderful accompaniment.

Cooks' note:
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