Beet lovers will fall head over heels for these radiant beet salads!
I know not everyone is super keen on beets. But when you dress them up with fresh and bright salad fixings, there’s no denying how great they can be.
Raw or roasted, their sweet earthiness and gorgeous hue add a burst of color to any type of salad.
Whether you’re going with classic leafy greens or a bed of citrus fruits, beets are the dazzling delights your salads need.
Roasted beets are the star of this show. By roasting, you’ll enhance their sweet flavor and make them fork-tender.
For more contrast, this salad is full of peppery arugula, salty feta, and crunchy pecans. There are also some dried cranberries to make it taste like fall.
The tangy balsamic vinegar pulls everything together. It will take a second to mix up, but it’s worth the extra effort.
This glowing beet salad wins every time. It has an array of contrasting flavors that complement one another in the best way.
I love the creamy goat cheese and sweet, tangy balsamic. Use green apples and you’ll get a crisp sour snap.
Rather than load this one down with leafy lettuce, opt for delicate microgreens.
Looking to dress up your quinoa salad? I’ve got the perfect suggestion.
This lustrous quinoa and beet salad is packed with superfoods coated in a sweet and tangy vinaigrette.
It’s a great powerhouse lunch to get you through the day as well as a healthy, refreshing dinner.
The best fall salads should be good enough for the holiday table and quick enough for a healthy meal, and this one tops the charts!
This vibrant salad is full of tasty goodies like two types of beets, craisins, and feta. The dressing is bright and zesty, making all the flavors pop.
Even those who say they don’t like beets will fall in love with this root veggie once they get a bite.
Beets can hold their own in a salad and this recipe is proof.
Grated beets get a coating of a sweet, crisp dressing that has a punch of garlic. For a little more depth, throw some caramelized onions in the mix.
This is an easy Korean side that even beginners can master in no time.
Need a healthy salad to go with your Moroccan spread? You can’t beat this Moroccan salad.
The crisp mint and cilantro add a snap of freshness to the tender boiled beets.
You’ll especially love the simple orange dressing that enhances the sweetness keeping it light and zippy.
Word to the wise, cook the beets with the skins on, then peel after cooking. It will make life much easier.
On special occasions or weeknights, this roasted beet salad is a simple dish to whip up.
While the beets are roasting in the oven, whip up the honey-dijon vinaigrette. It calls for a handful of pantry staples that are likely hiding in your cupboards.
Toss everything together, then place those beaming beets on top.
Although goat cheese and beets are a flawless combination, you could also try this with feta or a creamy cheese that’s got a bite.
Here’s another masterpiece for your holiday table. This show-stopping salad will lure hungry eyes right to the table.
In between the roasted beets, pear slices, and feta, this salad is the perfect bite.
Don’t even think about dressing this up with a store-bought bottle. Pizzaz like this calls for a fresh, homemade honey vinaigrette.
I’ll admit this might not look the most appealing, but one bite will have you sold.
Patzarosalata is a Greek beetroot salad that features beets in an herby Greek yogurt dressing.
It’s creamy, fresh, and ridiculously easy to pull together. Unlike leafy green salads, this one can be fully prepped in advance.
Guys, this salad is brilliant! It’s the perfect salad all in one bite.
You’ll have your roasted beets, peppery arugula, crunchy walnut, and creamy goat cheese all on a toothpick.
There’s even a drizzle of balsamic for a classic touch.
Parties, holidays, or soirees, these appetizing nibbles will be a big hit.
Beet salads aren’t just about the roots because you can eat the greens too.
A simple way to dress them up is with a handful of feta and a sherry dijon dressing.
This is a great way to use up the greens without letting them go to waste. It’s also a terrific simple side for getting more nutrients into your diet.
One of my favorite ways to fix up beets is with a citrus salad.
The zippy acidic taste of the oranges and sweet earthiness of the beetroots complement each other like all the best food duos.
While you have numerous options for citrus fruits, this salad nails it. It uses four different types of citrus including blood oranges.
Here’s one of my favorite ways to eat beets raw. It’s very fresh, clean, and will only take you 10 minutes to throw together.
You’ll mix spiralized beets and carrots with a lively combination of lemon juice and balsamic.
I love the crunch from the pepitas and the burst of freshness from the parsley.
If your hands turn pink from spiralizing the beets, rub them with baking soda and give them a rinse.
Looking for a filling salad that’s healthy and toothsome at the same time? Try this perfect pairing.
Leftover chicken breast gets revamped into a wholesome spinach salad. You’ll love how the creaminess of the avocado and goat cheese goes with the beets.
If you like nuts in your salad, toss some pecans in the mix. I also like this one with pepitas and sunflower seeds.
This candy cane beet salad causes quite an exciting commotion.
Known as Chioggia beets, these beets have a gorgeous striped pattern and a mild sweet taste. They’re also a touch less messy if you’re worried about stains.
Toss them in a salad with some goat cheese and pistachios for a winning combination.
I have a good hunch your guests won’t be able to stop talking about this one.
This beet salad is a fall favorite in my household. It’s overflowing with seasonal ingredients and doesn’t take long to make.
Aside from the obvious, there’s a maple syrup and apple cider vinegar vinaigrette to match.
While it’s vegetarian, you can easily make it vegan friendly by omitting the cheese.
If you want beets as your primary salad ingredient, this is one for you.
The honey mustard dressing ameliorates the roasted beets rather than distracts.
To keep matters simple, plop them on a bed of spinach and add a handful of nuts to the mix.
Watch out potato salad, this beet salad has entered the scene.
Like potatoes, beets taste equally grand when you serve them up creamy. These perfectly cubed root veggies get a double whammy of mayo and sour cream.
Add a simple seasoning and hint of dill, and the whole thing will be ready for your barbecue or picnic in less than 30 minutes.
Roasted beets and feta on a bed of mixed greens may not have the same wow effect as some of the other recipes.
But looks can be deceiving because the sparkle is in the dressing, a champagne thyme vinaigrette to be exact.
It’s a sensational blend of bright and tangy flavors that adds a lively twist..
If you want a beet recipe with a pop of color, then look no further than this recipe. This is the ultimate vibrant salad to dazzle your tastebuds.
This garden-fresh salad is ripe with juicy, meaty heirloom tomatoes and sweet roasted beets.
To dress up the duo, you won’t need much. Some fresh herbs and lemon will refine the flavor while letting the ingredients shine.
A dish this alluring is worthy of all your summer gatherings and then some.
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