Red and Gold Beet Salad featured image

Red and Gold Beet Salad

/ Recipes / By

Nothing quite captures the essence of seasonal eating like a beautifully crafted red and gold beet salad. This stunning dish transforms humble root vegetables into an elegant centerpiece that’s as nutritious as it is visually striking. The natural sweetness of roasted beets, combined with their earthy undertones, creates a complex flavor profile that appeals to both novice cooks and seasoned food enthusiasts.

The contrast between deep crimson red beets and bright golden varieties isn’t just aesthetically pleasing—it also offers a subtle difference in taste. Red beets tend to have a more intense, mineral-rich flavor, while golden beets are typically milder and slightly sweeter. When combined in a single salad, they create layers of flavor that develop beautifully with each bite.

This versatile salad works equally well as a sophisticated appetizer for dinner parties, a healthy lunch option, or a colorful side dish that elevates any meal. The combination of textures—from the tender, roasted beets to crisp greens and crunchy nuts—ensures that every forkful offers something different and exciting.

How To Make Red and Gold Beet Salad

Ingredients

Ingredients Red and Gold Beet Salad

For the Beets:

  • 3 medium red beets, trimmed and scrubbed
  • 3 medium golden beets, trimmed and scrubbed
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

For the Salad:

  • 6 cups mixed greens (arugula, baby spinach, or spring mix)
  • 1/2 cup crumbled goat cheese or feta cheese
  • 1/3 cup toasted walnuts or pecans, roughly chopped
  • 1/4 red onion, thinly sliced
  • 2 tablespoons fresh herbs (dill, parsley, or chives), chopped

For the Vinaigrette:

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Step-by-Step Instructions

Step by step instructions

Step 1: Prepare the Beets Preheat your oven to 400°F (200°C). Wash the beets thoroughly under cold running water, scrubbing away any dirt with a vegetable brush. Trim the tops, leaving about an inch of stem to prevent bleeding during cooking. Keep red and golden beets separate to prevent color bleeding.

Step 2: Roast the Beets Wrap each type of beet separately in aluminum foil with a drizzle of olive oil and a pinch of salt and pepper. Place the foil packets on a baking sheet and roast for 45-60 minutes, depending on size, until they’re tender when pierced with a fork. The beets are done when a knife slides through easily.

Step 3: Cool and Peel Remove the beets from the oven and let them cool in their foil packets for about 15 minutes. Once cool enough to handle, use paper towels to rub off the skins—they should slip off easily. If any stubborn spots remain, use a paring knife to gently scrape them away.

Step 4: Slice the Beets Cut the cooled beets into wedges or rounds, about 1/4-inch thick. Keep the red and golden beets in separate bowls to maintain their distinct colors until serving.

Step 5: Prepare the Vinaigrette In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and minced garlic. Season with salt and pepper to taste. The vinaigrette should have a balanced sweet-tangy flavor that complements the earthiness of the beets.

Step 6: Toast the Nuts Heat a dry skillet over medium heat and add the walnuts or pecans. Toast for 3-4 minutes, stirring frequently, until they’re fragrant and lightly golden. Remove from heat and let cool before roughly chopping.

Step 7: Assemble the Salad Arrange the mixed greens on a large serving platter or individual plates. Artfully distribute the red and golden beet slices over the greens, alternating colors for visual appeal. Scatter the crumbled cheese, toasted nuts, and thinly sliced red onion throughout the salad.

Step 8: Finish and Serve Drizzle the vinaigrette over the entire salad just before serving. Sprinkle with fresh herbs and add a final crack of black pepper. Serve immediately while the beets are still slightly warm for the best flavor contrast.

Nutritional Benefits and Variations

Nutritional Benefits

This red and gold beet salad is a nutritional powerhouse packed with folate, potassium, and antioxidants. Beets are known for their ability to support cardiovascular health and may help improve athletic performance due to their natural nitrate content. The combination of healthy fats from nuts and olive oil helps your body absorb the fat-soluble vitamins present in the leafy greens.

For variations, consider adding sliced pears or apples for extra sweetness and crunch, or substitute the goat cheese with creamy avocado for a vegan option. The salad can be made up to two hours ahead of time—just keep the vinaigrette separate and add it just before serving to prevent wilting.

This vibrant salad proves that simple, seasonal ingredients can create something truly spectacular. The interplay of colors, textures, and flavors makes it a dish that’s sure to impress while providing substantial nutritional benefits for you and your guests.

Jennifer Glover
Latest posts by Jennifer Glover (see all)
Scroll to Top