Gone are the days of squishy canned beets. It’s time to step it up by roasting them! Roasting beets brings out their natural sweetness (similar to roasting sweet potatoes) without needing any sugar. By cutting everything into small cubes, this salad cooks and comes together in no time, making it the perfect busy weeknight side dish or dinner.
Here’s what you’ll need
Beets: I love to use red beets because of their vibrant color. They are also one of the sweeter varieties. For a less sweet option, use golden beets. Radishes: These add a refreshing bite to the salad. The Roasting Basics: To roast the vegetables, you’ll need extra-virgin olive oil, salt, and black pepper. Feta Cheese: Feta is creamy and pretty salty. This offers a tasty contrast to the earthy beets and radishes. Goat cheese will work too, but it’s not as salty so you might need to add a bit more. Pesto: Any green pesto will work. You can use store-bought or homemade pesto. Lemon: Adding a squeeze of acid is another way to enhance the natural sweetness of beets.
Making a Beet and radish salad is easy
This salad only takes 25 minutes total time thanks to chopping the vegetables small, so they roast quickly!
customize it
You can customize this beet salad recipe in a few ways.
Arugula: You can serve this beet salad over arugula to add a peppery bite. Carrots: You can also roast carrots with the beets and radishes. They are also very sweet so they’re a nice addition to the salad. Red Onions: These add a wonderful bite and tang to the salad.
