Golden Beet Salad
Beets are very healthy, naturally sweet, and a colorful addition to any table. Enjoy them in this easy and fresh Golden Beet Salad with white balsamic vinaigrette.
Beets are one of my favorite vegetables at the moment. They come in a wide range of colors and each of these types of beets have a unique taste and sweetness to them. Golden beets are slightly sweeter and a little less “earthy” than traditional red beets. They are also slightly softer and won’t stain your whole kitchen. This golden beet salad is so simple to make. It can be served warm or cold. If you prefer a cold salad, it can be prepared a day in advance.
Health Benefits of Golden Beets
Although beets are high in sugar, they are packed with vitamins, minerals, and powerful antioxidants. All beets are great sources of fiber, potassium, iron, and folic acid.
Since Golden beets are orange-yellowish in color, their health benefits are slightly different from red beets. Orange and yellow vegetables contain high levels of vitamin C, vitamin A, beta-carotene, lycopene, flavonoids, and zeaxanthin. They are also packed with antioxidants, so eat up your bright orange and yellow fruits and vegetables!
How to Cook Golden Beets
Roasted golden beets are my absolute favorite! I prefer roasting over boiling or steaming because roasting deepens the beets’ sweet taste. Here’s how its done:
- Preheat oven to 400°F.
- Cut the leafy tops off and scrub the beets to remove any dirt. Wrap each beat in aluminum foil (small beets can be wrapped together).
- Place the wrapped beets on a baking sheet and roast for 50-60 minutes.
- Remove the beets from the oven and allow them to cool enough to handle. Gently rub the skin away.
- Now the beets are ready to be eaten!
Roasted beets can be refrigerated for up to a week.
What is White Balsamic Vinegar?
White balsamic vinegar? The process to make both balsamic vinegar and white balsamic vinegar is the same. White grape must is cooked down and then placed in barrels for a few years to develop flavor and color. The only difference is that the must for white balsamic vinegar is pressure cooked which prevents it from browning before it’s placed in barrels to age. The taste is slightly milder than the classic balsamic vinegar. I like to use it with lighter color foods to prevent any discoloring.
More Recipes You’ll Love!
- Roasted Corn and Potato Salad
- Shrimp and Arugula Pizza
- Thai Beef Salad
- Farro Salad with Blue Cheese Stuffed Olives
- Avocado Steak Salad with Poppy Seed Vinaigrette
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Golden Beet Salad
Ingredients
- 4-5 medium size golden beets
- 1/4 cup olive oil
- 2 tbsp white balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/2 tsp honey
- 1/2 tsp salt
- black pepper to taste
- 1 tbsp chopped parsley
- arugula microgreens, goat cheese, optional
Instructions
- Preheat oven to 400°F.
- Scrub beets to remove all dirt. Pat dry with paper towel. Wrap in aluminum foil and roast in preheated oven for 50 minutes - 1 hour.
- Remove beets from oven and let cool enough to handle. Remove skin and slices beets.
- In a small mixing bowl, whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper.
- Pour over slices beets. Toss to combine.
- Sprinkle parsley over beets and mix to combine.
- Serve warm or cold.
- Optional: arrange sliced beets over a bed of arugula. Top with microgreens, crumbled goat cheese, and parsley. Pour vinaigrette over salad and toss to combine.
Notes
Nutrition
This was so pretty! I made the full recipe even though it was just for me because you have to buy yellow beets by the bunch around here and I had no idea what else I’d do with them, and it kept well in the fridge for several days. Thanks for sharing! Here’s how I served it for my packed lunch: http://foodfordissertating.blogspot.com/2018/04/eco-lunchbox-three-in-one-67.html
Thank you! You’re lunch box looks gorgeous!!!
The simple combination of white balsamic and olive oil was just perfect on this! I added some toasted chopped pecans but it was absolutely fantastic before adding the nuts. Nice!
Pecans sound amazing!!! I’m going to try it out next time! 🙂
This was delicious! Like an earlier person, I added chopped pecans. I served mine with spinach instead of arugula. The dressing was perfect – thank you for a great recipe and way to cook my beets (my past experience was steaming them).
Thank you, Doralyn!! I’m so happy you enjoyed this recipe and found a new way to cook beets!!