Recipe courtesy of Rambla

Beet Salad

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 25 min
  • Inactive: 10 min
  • Cook: 1 hr
  • Yield: 1 to 2 servings
Save Recipe


1 red beet

1 yellow beet

Splash sherry vinegar

Splash extra-virgin olive oil

1 teaspoon chopped shallots

1 teaspoon chopped parsley leaves

Salt and freshly ground black pepper

1-ounce crumbled goat cheese

1/8th Granny Smith apple, julienned

15 to 20 toasted pine nuts


  1. Preheat the oven to 325 degrees F.
  2. Peel the beets and add them to a small pan with a little water. Cover the pan with a lid and roast until tender, about 1 hour. Remove the beets from the oven and when cool enough to handle, cut them into small wedges. Put them into a bowl and add a splash of sherry vinegar and a splash of extra-virgin olive oil. Stir in the chopped shallots and chopped parsley. Season with salt and pepper, to taste.
  3. Arrange the beets on a plate and top with crumbled goat cheese, apple, and pine nuts.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Roasted Beet Salad

Balsamic Roasted Beet Salad

Beet and Goat Cheese Arugula Salad

Beet Salad

Beet Salad

Roasted Beet Salad

Beet and Celery Salad

Roasted Beet Salad