Roasting Beets
A vibrant roasted beet and vegetable salad featuring smoky peppers, fresh greens, and creamy goat cheese, perfect for a healthy, colorful meal or side dish.
Ingredients
- 1 bunch large beets
- 1 Tbsp. olive oil ⓘ
- 6 cloves garlic ⓘ
- 1 head radicchio ⓘ
- 1 bunch arugula ⓘ
- 1/2 cup crumbled goat cheese ⓘ
- 1 orange or yellow sweet pepper ⓘ
- 1 tsp. olive oil ⓘ
- 1 tsp. salt ⓘ
- 1/2 lb. green beans ⓘ
- 1 Tbsp. butter ⓘ
- 3/4 cup sliced scallions ⓘ
- 1 medium zucchini ⓘ
- 1 1/2 cups fresh corn kernels ⓘ
- 3/4 cup chicken broth ⓘ
- 1/4 cup heavy cream ⓘ
- 1/4 tsp. black pepper ⓘ
Instructions
- Preheat the broiler. Cut the sweet pepper into quarters, remove seeds, and brush with 1 teaspoon of olive oil.
- Place the peppers on a broiler pan, skin sides up, about 4 inches from the heat. Broil for 5 to 6 minutes until the skin darkens.
- Remove the peppers from the broiler, place in a small bowl, cover with plastic wrap, and let stand for 5 minutes.
- Peel off the skins and discard. Cut the peppers into 1/4-inch dices.
- Meanwhile, roast the beets until tender, then let cool, peel, and cut into wedges.
- In a large bowl, combine the torn radicchio, arugula, roasted beets, and diced peppers.
- In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil, salt, and black pepper.
- Drizzle the dressing over the greens and vegetables, tossing gently to combine.
- In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced scallions and cook until softened.
- Add the green beans and cook for about 5 minutes until tender but crisp.
- Stir in the zucchini dices and cook for another 2-3 minutes.
- Add the corn kernels and cook until heated through, about 2 minutes.
- Pour in chicken broth and bring to a simmer.
- Stir in heavy cream and cook until the mixture thickens slightly, about 3 minutes.
- Serve the salad topped with crumbled goat cheese.
Tips & Substitutions
To enhance the flavor of the roasted beets, you can add a splash of balsamic vinegar before roasting. If you don't have goat cheese, feta is a great substitute. For a spicier kick, consider adding some red pepper flakes to the green bean mixture. Remember not to overcook the green beans; they should remain crisp for the best texture.
Serving Suggestions
This roasted beet salad pairs beautifully with grilled meats like chicken or fish, making it a versatile side dish. Consider serving it alongside Mediterranean Chicken And Rice for a complete meal. For added crunch, sprinkle some toasted nuts or seeds on top before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the salad in a skillet over low heat, adding a splash of water to prevent drying out. Alternatively, enjoy it cold for a refreshing lunch option.
Nutrition & Diet Analysis (per serving)
Each serving of Roasting Beets contains roughly 1262 calories, with 21g protein, 88g carbohydrates, and 98g fat. It is an excellent source of dietary fiber (61% of the Daily Value), iron (51% of the Daily Value), and protein (41% of the Daily Value). Note that it is relatively high in sodium, at 850mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beets instead of fresh?
Yes, canned beets can be used in a pinch. However, fresh beets provide a deeper flavor and better texture. If using canned, simply drain and rinse them before adding to the salad, and skip the roasting step.
What can I substitute for arugula?
If you don't have arugula, baby spinach or mixed greens can be excellent substitutes. They will provide a softer texture and milder flavor, which will still complement the roasted beets and the other ingredients well.
How can I make this salad vegan?
To make the salad vegan, omit the goat cheese and replace the butter with olive oil or a vegan butter alternative. You can also add additional nuts or seeds for creaminess and flavor to enhance the overall dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).