Roasted Beet Salad with Honey Mustard Vinaigrette
This easy to make roasted beet salad with honey mustard vinaigrette is sweet, tangy and makes a great side dish or snack that’s Loaded with beets, onions, and celery, it’s a dish that’s healthy and filled with interesting textures and flavors.
Fresh beets have a bold, almost overpowering bite to them that people either love or hate. But when you roast them? Well, that’s a different story. Roasted beets are sweet with a deep flavor and just the slightest hint of that signature bite.
Why You’ll Love This Easy Roasted Beet Salad with Honey Mustard Vinaigrette
- Simple Ingredients: Everything you need to make this recipe is in your kitchen or at your local grocery store.
- Easy: Although this recipe is fully homemade, it’s incredibly easy, and even beginners can do it with ease.
- Flavorful: The roasted beets, onions, celery, honey, and spices create a dish with deep, complex flavor in every bite.
Ingredients
- Beets: Roasted beets are the base of the salad and give it its rich, deep flavor.
- Onions: Onions add natural sweetness, along with a nice bite.
- Celery: Celery adds crunch and a mild flavor.
- Honey: The natural sweetness of honey balances the acidity of the beets and onions.
- Apple Cider Vinegar: Apple cider vinegar adds a tangy kick to the dish.
- Mustard:
See the recipe card at the end of the post for a full list of ingredients and directions..
Flavor Variations
- Nuts: Try adding chopped, slivered, or sliced nuts (honey roasted sliced almonds) for even more flavor and crunch.
- Spicy: Add red pepper flakes for a kick of heat.
- Beets: You can use canned beets to save time, if you prefer.
How to Make This Easy Beet Salad
1: Wash the beets in cool water. Cut the green parts off like the stem. Wrap each beet with foil and place on a rimmed cookie sheet until soft. Let cool enough to peel. (Use vinyl gloves to keep the beets from staining your hands). Try running under cool water and the peel should come right off. Now, dice each beet into large chunks or cubes. Transfer to a large mixing bowl.
2: Mix the dressing ingredients in a small mixing bowl.
3: Add the celery and onions to the beets and mix gently. Then, add the dressing and toss to coat.
Hint
Use vinyl gloves to keep the beets from staining your hands.
Storage
Refrigerate this salad for up to 3 days in an air-tight, freezer-safe container. To reheat, place an individual portion in a microwaveable bowl, cover, and heat at 30-second intervals until heated through.
What to Serve with Beet Salad
Serve this beet salad with your favorite meat main dishes like lemon garlic chicken, pan seared balsamic salmon, or beef pot roast.
The flavors of this salad also pair well with soups and stews like beef barley soup or tortellini rice soup.
Tips
- Use vinyl gloves to keep the beets from staining your hands when dicing them.
- Whisk vigorously when making the dressing to ensure it emulsifiers.
- This salad can be served warm, at room temperature, or cold.
Frequently Asked Questions
Roasted best are rich with a deeply sweet flavor and a very slight bite.
Beet salad is incredibly healthy. Beets are a super food for the heart, and the other vegetables in it provide valuable minerals and vitamins. Even the light dressing is naturally sweetened with just a bit of honey.
If you roast your beets for too long or you don’t wrap them in foil, they can dry out.
Roasted Beet Salad with Honey Mustard Vinaigrette
Ingredients
- 3 fresh beets
- 1 small white, red, or yellow onion, chopped
- 1/4 to 1/3 cup chopped celery
- 1/4 cup olive oil
- 1 to 2 tsp honey, or to taste
- 1/4 tsp sea salt, or to taste
- 1/4 tsp ground black or white pepper
- 1/2 to 3/4 tsp mustard of choice, I used Dijon, or to taste
- 2 tsp apple cider vinegar
- 1 to 1 1/2 tsp cold water or another teaspoon apple cider vinegar
Instructions
-
1. Preheat oven to 380 degrees. Wrap each beet in foil. Place on a rimmed cookie sheet or pie plate. Bake for about 45 minutes to 1 hour. Let the beets cool enough to handle. Best to use vinal gloves when handling the beets so your hands don't turn red. Place on a cutting board and cut into large dices or cubes
2. Now, move the beets to a large mixing or serving bowl. In a separate smaller bowl, prepare the dressing by combining olive oil, salt, black pepper, honey, mustard, and vinegar, and water if using. Whisk up with a small whisk. Taste test for sweetness or if you want to add more vinegar or water
3. Add the celery and onions with the diced beets. Mix gently to combine. Drizzle the dressing onto the veggies and toss very gently to coat completely. Serve slightly warm, room temperature or refrigerate until chilled. Store tightly covered in the fridge only up to 1 day to keep fresh.
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