Roasted Beet Salad with Honey Balsamic Dressing
Recipe type: Roasted Beet Salad with Honey Balsamic Dressing
Cuisine: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 beets
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard (whole grain dijon is also great if you have it)
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup balsamic vinegar
  • ¾ cup extra virgin olive oil (or you can use the beet infused oil)
  • 1 garlic clove, crushed (or minced if you like a stronger garlic flavor)
  • Candied Pecans or Feta as a topping
  1. Rinse any dirt or debris from the beets—some beets may need to be scrubbed clean. Put beets on a large piece of aluminum foil and preheat the oven to 375°F (note: beets are fairly flexible veggies, if you have something else in the oven at anywhere between 325° and 425°, beets will happily roast up at that temperature alongside what you're already cooking, it just will take a bit longer at lower temperatures).
  2. Drizzle the beets with a bit of oil before roasting. I like to use olive oil, but grapeseed oil or canola oil work just fine, too. Sprinkle the beets with salt, too, if you like. Note: If you're planning on making a salad with the roasted beets, feel free to use plenty of oil here—you can use the beet-infused oil in the dressing when they're done roasting.
  3. For an even roasting of the beets, fold the foil over them and crimp the sides closed. This helps keep them moist, it also helps contain the powerfully staining juices they'll emit while roasting and make clean-up a snap.
  4. Roast beets until tender. The amount of time this will take can vary greatly depending on the size of the beets, how many there are, if other things are in the oven, and how fresh the beets are (fresher beets cook up faster). For smaller beets, start checking them for tenderness at about 25 minutes. Larger and older beets can take up to an hour.
  5. Remove the beets from oven when tender (you should be able to easily pierce them with a fork). Let them sit until cool enough to handle. When the beets are cool enough to handle, slip their peels off. You can use a paring knife, if you like, but you can also marvel at how easily the peels come off with just a rub of your fingers. If you don’t want your fingers a beautiful pink shade than a piece of paper towel works wonders too! Next chop the beets into ¼ inch pieces and set aside while we work on the dressing.
  6. For the Dressing~ In mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
  7. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.
  8. Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator. I like to leave the garlic clove in, where it sits at the bottom of the jar and continues to release its subtle garlic flavor. But if you are afraid you’re accidentally going to get in your salad, you can fish it out with a fork and discard it. Makes approximately 13 ounces of vinaigrette.
  9. Take the beets and toss them with a bit of the Honey Balsamic Dressing. Just a light coating will do, no need for the beets to go swimming in the dressing. After the beets are dressed I love to throw in a few candied pecans that I found in the baking section of my local grocery store. Another alternative that is equally as delicious is to add a bit of fresh Feta Cheese. I hope you enjoy this roasted beet salad with honey balsamic dressing as wonderful and healthy as I do! Its the perfect kick off to a healthy New Year!
Recipe by Sassy Southern Yankee at