As the temperatures rise this summer, it’s time to get creative with refreshing and healthy salads that will quench your thirst and satisfy your taste buds. One of our favorite ingredients for a hot-weather salad is beets – sweet, earthy, and packed with nutrients. In this article, we’ll explore 18 delicious cold beet salad recipes that are perfect for the season. From classic combinations like goat cheese and walnuts to bold flavors like chili-lime dressing, there’s something for every palate. Whether you’re looking for a light and tangy side dish or a satisfying main course, these bevy of beet salads are sure to impress. So grab your favorite ingredients and get ready to chill out with some amazing cold beet salad recipes!
Classic Cold Beet Salad with Goat Cheese and Walnuts
This refreshing salad combines the natural sweetness of beets with the tanginess of goat cheese, all tied together with crunchy walnuts.
Ingredients:
– 2 large beets
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for about 45-50 minutes, or until tender when pierced with a fork.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, whisk together olive oil and apple cider vinegar.
5. Add the sliced beets, crumbled goat cheese, and chopped walnuts to the bowl.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 50 minutes
Tangy Citrus and Beet Salad with Fennel
This refreshing salad combines the natural sweetness of beets, the brightness of citrus, and the crunch of fennel for a delightful and healthy side dish or light lunch.
Ingredients:
– 2 large beets
– 1 orange, peeled and segmented
– 1 grapefruit, peeled and segmented
– 1 bulb of fennel, thinly sliced
– 1/4 cup olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and slice into wedges.
3. In a large bowl, combine roasted beet wedges, orange segments, grapefruit segments, and sliced fennel.
4. Drizzle with olive oil and white wine vinegar; season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired. Serve immediately.
Cooking Time: 50 minutes
Herbed Beet Salad with Yogurt Dressing
A refreshing and flavorful salad perfect for warm weather, this herbed beet salad combines the sweetness of roasted beets with the tanginess of a yogurt dressing.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh dill
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 1 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 teaspoon honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, whisk together olive oil, garlic, dill, parsley, salt, and pepper to make the dressing.
5. In a large bowl, combine roasted beet wedges, yogurt dressing, and chopped fresh herbs.
6. Drizzle with lemon juice and honey to taste.
Cooking Time: 45-50 minutes (roasting time)
Roasted Beet and Arugula Salad with Balsamic Glaze
Roasted Beet and Arugula Salad with Balsamic Glaze Recipe
Enjoy the sweet and tangy flavors of roasted beets, peppery arugula, and a rich balsamic glaze in this simple yet impressive salad.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 4 cups arugula
– 1/4 cup crumbled goat cheese (optional)
– 2 tablespoons balsamic vinegar
– 1 tablespoon honey
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula and roasted beets.
5. If using goat cheese, crumble on top of the salad.
6. In a small saucepan, heat balsamic vinegar and honey over low heat until smooth and syrupy (about 2-3 minutes).
7. Pour glaze over the salad and toss to coat.
Cooking Time: 1 hour 10 minutes
Beet and Quinoa Salad with Lemon Tahini Dressing
Discover the sweet and earthy flavor combination of roasted beets, nutty quinoa, and tangy lemon tahini dressing. This vibrant salad is perfect for a healthy lunch or dinner.
Ingredients:
– 1 cup cooked quinoa
– 2 large beets, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon maple syrup
– Salt and pepper to taste
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/4 teaspoon cumin
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss beets with olive oil, maple syrup, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
2. Cook quinoa according to package instructions. Set aside.
3. In a blender or food processor, combine lemon juice, tahini, garlic, cumin, salt, and pepper. Blend until smooth.
4. In a large bowl, combine cooked quinoa, roasted beets, and dressing. Toss gently to combine.
5. Garnish with parsley or cilantro, if desired. Serve at room temperature or chilled.
Cooking Time: 50 minutes
Cold Beet Salad with Apples and Candied Pecans
This refreshing salad combines the natural sweetness of beets, crisp apples, and crunchy candied pecans for a delightful side dish or light lunch.
Ingredients:
– 2 large beets
– 1 large apple, diced
– 1/4 cup candied pecans, chopped
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and dice into 1/4-inch pieces.
4. In a large bowl, combine roasted beets, diced apple, and chopped candied pecans.
5. Drizzle with olive oil and white wine vinegar; season with salt and pepper to taste.
6. Top with crumbled feta cheese, if using.
Cooking Time: 50 minutes (roasting time)
Golden Beet and Avocado Salad with Lime Vinaigrette
A vibrant and refreshing salad that combines the natural sweetness of golden beets with the creaminess of avocado, all tied together with a zesty lime vinaigrette.
Ingredients:
– 2 medium golden beets
– 1 ripe avocado, diced
– 1/4 cup fresh lime juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the golden beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
2. Peel the cooled beets and slice into wedges.
3. In a large bowl, combine the beet wedges, diced avocado, and a pinch of salt and pepper to taste.
4. In a small bowl, whisk together the lime juice and olive oil to make the vinaigrette.
5. Pour the vinaigrette over the salad and toss to combine.
6. Garnish with chopped cilantro or scallions if desired.
7. Serve immediately.
Cooking Time: 45-50 minutes (roasting beets) + assembly time
Beet and Cucumber Salad with Dill and Sour Cream
This refreshing salad combines the sweetness of beets, the crunch of cucumbers, and the tanginess of sour cream, all tied together with a hint of fresh dill. Perfect for a light and easy lunch or as a side dish for your next gathering.
Ingredients:
– 2 large beets
– 1 large cucumber, sliced
– 1/4 cup plain sour cream
– 2 tbsp chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and dice into small pieces.
4. In a large bowl, combine the cooled beets, sliced cucumber, and chopped dill.
5. Stir in the sour cream until well combined.
6. Season with salt and pepper to taste.
7. Serve chilled or at room temperature.
Cooking Time: 1 hour
Spicy Beet Salad with Chili-Lime Dressing
This vibrant salad combines the natural sweetness of beets with a spicy kick, all wrapped up in a zesty and refreshing dressing. Perfect for a light and flavorful lunch or dinner.
Ingredients:
– 2 large beets
– 1/4 cup chopped fresh cilantro
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– 1 teaspoon honey
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper (or more to taste)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and dice into bite-sized pieces.
3. In a large bowl, combine beets, cilantro, feta cheese (if using), and nuts.
4. In a small bowl, whisk together olive oil, lime juice, honey, cumin, and cayenne pepper.
5. Pour dressing over the beet mixture and toss to combine.
6. Serve immediately.
Cooking Time: 45-50 minutes
Beet and Orange Salad with Mint and Pistachios
This vibrant salad combines the natural sweetness of beets and oranges with the freshness of mint and crunch of pistachios.
Ingredients:
– 2 large beets, peeled and diced
– 1 large orange, peeled and segmented
– 1/4 cup fresh mint leaves, chopped
– 1/4 cup shelled pistachios, chopped
– 2 tbsp olive oil
– 1 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss beets with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes or until tender.
3. In a large bowl, combine roasted beets, orange segments, chopped mint, and pistachios.
4. In a small bowl, whisk together remaining 1 tbsp olive oil and white wine vinegar.
5. Pour the dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 50 minutes
Beet and Carrot Ribbon Salad with Ginger Dressing
This vibrant salad combines the natural sweetness of beets and carrots with the spicy kick of fresh ginger, perfect for a light and refreshing meal.
Ingredients:
– 2 large beets
– 4 medium carrots
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 2 inches fresh ginger, peeled and grated
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Peel the roasted beets and slice into ribbons.
4. In a large bowl, combine sliced carrots and beet ribbons.
5. In a small bowl, whisk together apple cider vinegar, olive oil, grated ginger, salt, and pepper to make the dressing.
6. Pour the dressing over the salad and toss to combine.
7. Garnish with fresh parsley or cilantro, if desired.
Cooking Time: 50 minutes
Cold Beet Salad with Blue Cheese and Honey
This refreshing salad combines the sweetness of beets, the tanginess of blue cheese, and the warmth of honey, making it a perfect side dish for any meal.
Ingredients:
– 2 large beets
– 1/4 cup blue cheese crumbles
– 2 tbsp honey
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine beet wedges, blue cheese crumbles, and parsley.
4. Drizzle honey over the salad and sprinkle with salt and pepper to taste.
Cooking Time: 45-50 minutes
Beet and Chickpea Salad with Cumin and Coriander
A flavorful and nutritious salad that combines the earthy sweetness of roasted beets with the nutty taste of chickpeas, all tied together with a hint of warm spices.
Ingredients:
– 2 large beets
– 1 can chickpeas (drained and rinsed)
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and dice them into small pieces.
4. In a large bowl, combine the chickpeas, cumin, coriander, salt, and pepper.
5. Add the roasted beet pieces to the bowl and toss to combine.
6. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 50-60 minutes (including roasting time)
Beet and Radish Salad with Creamy Horseradish Dressing
Elevate your salad game with this vibrant and zesty combination of roasted beets, crunchy radishes, and a tangy creamy horseradish dressing.
Ingredients:
– 2 large beets
– 1 large radish
– 1/4 cup cream
– 2 tablespoons prepared horseradish
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Fresh chives or parsley for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Peel the roasted beets and slice into wedges.
4. Slice the radish into thin rounds.
5. In a small bowl, whisk together cream, horseradish, Dijon mustard, salt, and pepper to make the dressing.
6. Combine beets, radishes, and dressing in a bowl; toss gently to coat.
7. Garnish with chives or parsley if desired.
8. Serve immediately.
Cooking Time: 50 minutes (including roasting time)
Beet and Pomegranate Salad with Toasted Almonds
Experience the sweet and earthy combination of beets, pomegranates, and toasted almonds in this vibrant salad. This refreshing dish is perfect for a light lunch or as a side to your favorite main course.
Ingredients:
– 2 large beets
– 1/4 cup pomegranate arils
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted almonds
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and dice into 1-inch pieces.
4. In a large bowl, combine roasted beets, pomegranate arils, parsley, and toasted almonds.
5. In a small bowl, whisk together olive oil and white wine vinegar.
6. Pour dressing over the beet mixture and season with salt and pepper to taste.
Cooking Time: 50 minutes
Beet and Watermelon Salad with Feta and Basil
This refreshing salad combines the sweetness of watermelon with the earthy flavor of beets, topped with crumbly feta cheese and fragrant basil.
Ingredients:
– 2 large beets
– 3 cups diced seedless watermelon
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh basil
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and dice into 1-inch pieces.
3. In a large bowl, combine watermelon, beets, feta cheese, and basil.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately, garnished with additional basil if desired.
Cooking Time: 50 minutes (roasting the beets)
Beet and Farro Salad with Parsley and Lemon
This vibrant salad combines the natural sweetness of roasted beets with the nutty flavor of farro, all tied together with a bright and citrusy dressing.
Ingredients:
– 2 large beets
– 1 cup farro
– 4 cups water or vegetable broth
– 1/4 cup freshly chopped parsley
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Cook the farro according to package instructions using 4 cups of water or broth. Drain and set aside.
4. In a large bowl, combine the roasted beets, cooked farro, and chopped parsley.
5. In a small bowl, whisk together lemon juice and a pinch of salt and pepper.
6. Pour the dressing over the beet mixture and toss to combine.
Cooking Time: 1 hour
Cold Beet Salad with Smoked Salmon and Capers
A refreshing and flavorful salad perfect for a light lunch or dinner, featuring the sweetness of beets, the richness of smoked salmon, and the tanginess of capers.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tbsp apple cider vinegar
– 1 tsp Dijon mustard
– Salt and pepper to taste
– 6 oz smoked salmon, flaked
– 2 tbsp chopped fresh dill
– 1 tbsp capers, rinsed and drained
– 2 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for about 45-50 minutes or until tender.
2. Let beets cool, then peel and slice into wedges.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Arrange mixed greens on a platter or individual plates. Top with beet slices, smoked salmon, chopped dill, and capers.
5. Drizzle the dressing over the salad and serve chilled.
Cooking Time: 50 minutes (beet roasting time)
Summary
Beat the heat this summer with these 18 refreshing cold beet salad recipes! From classic combinations like goat cheese and walnuts to tangy twists like citrus and fennel, there’s a perfect recipe for every palate. Try pairing roasted beets with arugula and balsamic glaze or combining quinoa with lemon tahini dressing. Whether you’re in the mood for something light and simple or bold and spicy, these cold beet salads are sure to delight.