This Red and Golden Beet Salad is a favorite of mine. It is relatively simple to make and so healthy!! Are you a beet fan? If not, have you ever tried golden beets? I think they are so much milder than red beets. I find that people who generally aren’t into beets will still like golden beets.
Roasting Your Beets
I love roasted beets and they are the base for this salad. Start by washing your beets, cut off the greens. Then place them in a tinfoil lined pan. Trust me, you will want to make sure that pan is lined or you will be hating life when it comes to cleanup time. Another tip is to make sure you roast your beets separately. That red from the red beets will color and stain everything!! So, 2 separate pans for these. Cover and bake until tender.
Assembling the Red and Golden Beet Salad
This salad not only had the red and golden beets but also pears and walnuts. The whole thing was drizzled in a red wine vinaigrette.
Drizzle the dressing over the salad generously.
Also, you will note I left the salad separated. That red from the beets will bleed through the whole salad. So, I keep it separated.
Looking for other salad ideas? I have so many great ones to choose from!
This simple method for roasting beets will become your go-to!
Course Side Dish
Keyword Roasted beets, roasted golden beets
Prep Time 5minutes
Cook Time 1hour
Total Time 1hour5minutes
Author Amy- A Red Spatula
Preheat oven to 425 degrees.Line 2 8×8 pan with tinfoil. This isn't essential, but makes cleanup so much easier!! Wash your beets and cut off the greens. Place the red beets in one pan and the golden beets in the other. Wrap tightly with tinfoil. Place in oven for baking. Depending on size of beets, it should take about 45 minutes to 1 hour and 15 minutes. Check the beets by inserting a sharp knife into the side. Once they are tender, but not mushy. Remove from the oven. Allow to cool, then peel. They are ready to go and use in anyway you choose!Now, sit back and enjoy! You deserve it!