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Colorful Easter Beet Salad

This Colorful Easter Beet Salad brings bright colors, sweet earth flavors, and a mix of textures, perfect for spring meals and holiday gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

For the beets
  • 1 pound red beets (about 3 medium) Pick beets that feel firm and heavy for their size.
  • 1 pound golden beets (about 3 medium) Both types add color and flavor.
For roasting and dressing
  • 2 tablespoons extra virgin olive oil (for roasting) Use good quality olive oil.
  • 3 tablespoons extra virgin olive oil (for dressing) Flavor will stand out in the simple dressing.
  • 2 tablespoons balsamic vinegar or apple cider vinegar Choose a vinegar you like for dressing.
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup To balance the acidity.
For garnish
  • 1/3 cup crumbled goat cheese or feta (optional) Choose fresh, creamy cheese.
  • 1/3 cup toasted walnuts or pistachios, roughly chopped Toast for best flavor and crunch.
  • 2 cups mixed baby greens or arugula
  • 2 tablespoons chopped fresh parsley or dill
  • Zest and juice of 1 orange (optional, for brightness) Adds a fresh citrus touch.

Method
 

Preparation
  1. Clean and trim the beets by rinsing each one under cold water and rubbing away any soil. Trim stems but leave 1/2 inch.
  2. Roast the beets by preheating the oven to 400°F (200°C), tossing beets in 2 tablespoons oil, wrapping them in foil, and roasting for 45–60 minutes.
  3. Alternatively, boil the beets by placing them in a pot, covering with water, bringing to a boil, and simmering for 30–45 minutes.
  4. Once cooked, allow beets to cool until manageable, then peel the skins off.
  5. Cut the beets into uniform pieces, approximately 1/2-inch to 1-inch.
Making the dressing
  1. In a bowl, whisk together 3 tablespoons olive oil, vinegar, mustard, honey, salt, and pepper until smooth.
Assembling the salad
  1. In a large bowl, place the mixed greens, add in the cut beets, and pour half of the dressing. Toss gently.
  2. Add the cheese, nuts, herbs, and the rest of the dressing to taste.
Serving
  1. Serve the salad at room temperature or slightly chilled, garnished as desired.

Notes

This salad can be made ahead of time and stored in an airtight container. Keep crunchy toppings separate until serving.