Roasted Beet Salad

3.7

(3)

2 Reviews

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.

By Michael Solomonov

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Cook Time:

40 mins

Additional Time:

2 hrs 35 mins

Total Time:

3 hrs 15 mins

Servings:

Yield:

8 servings

Nutrition Profile:

Low-Carb Diabetes-Friendly Dairy-Free Low-Sodium Heart-Healthy Vegan Vegetarian Gluten-Free Low-Calorie

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Ingredients

1 ½ pounds baby beets with greens attached
1 head garlic
4 tablespoons extra-virgin olive oil, divided
¾ teaspoon kosher salt, divided
1 cup distilled white vinegar
¼ cup sugar
½ cup finely chopped toasted walnuts
¼ cup finely chopped red onion
¼ cup chopped fresh dill

Directions

Preheat oven to 325 degrees F.
Rinse beets well. Cut off the greens, then cut the leaves off the stalks. Set the leaves and stalks aside. Remove excess papery skin from garlic head without separating the cloves, then cut the head in half horizontally.
Toss the beets, garlic, 2 tablespoons oil and 1/2 teaspoon salt in a small baking pan, such as a bread pan. Cover with foil. Roast until tender, 1 to 1 1/4 hours. Let cool slightly.
Whisk vinegar and sugar in a medium bowl. Squeeze the garlic cloves out of their skins into the bowl. Peel and dice the beets; add to the bowl. Let marinate at room temperature for at least 2 hours and up to 1 day.
Finely chop the beet stalks and very thinly slice the greens; place in a large bowl. Scoop the beets from the pickling liquid with a slotted spoon and add to the bowl. Drizzle the beet mixture with 1/4 cup of the pickling liquid. Add walnuts, onion, dill, the remaining 2 tablespoons oil and 1/4 teaspoon salt and gently toss to combine.

Tips

Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; finish Step 5, cover and refrigerate for up to 1 day more.

Originally appeared: EatingWell Magazine, March/April 2015

Nutrition Facts (per serving)

135	Calories
10g	Fat
11g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Serving Size about 2/3 cup
Calories 135
% Daily Value *
Total Carbohydrate 11g	4%
Dietary Fiber 2g	8%
Total Sugars 8g
Added Sugars 3g	6%
Protein 2g	4%
Total Fat 10g	12%
Saturated Fat 1g	6%
Vitamin A 42IU	1%
Vitamin C 4mg	5%
Folate 71mcg	18%
Sodium 150mg	7%
Calcium 22mg	2%
Iron 1mg	4%
Magnesium 26mg	6%
Potassium 235mg	5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Roasted Beet Salad

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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