I love beets, but this is another food my husband won’t eat. For some reason, he doesn’t like spring vegetables: asparagus, beets, peas, sugar snap peas and snow peas. Roasted beet salad with sherry wine vinaigrette is quick and easy to make. Eat it by itself or toss into salads.
Spring vegetables are transition vegetables from the hearty winter gourds and root vegetables that bring a welcome lightness and color to the table after a long, cold, snowy winter. They reflect the rebirth of nature and, of course, they’re all delicious! Except to him.
Beets, are small and the greens are plentiful in spring. As the season continues, the beet bulb grows bigger and, fortunately, they are pretty frost resistant making them a year-round staple.
Roast and peel the beets, cut into any shape you like: slices, quarters or cubes. Watch our video on roasting beets and sautéing beet greens here.
Prepare the vinaigrette, coat the beets generously and marinate in the refrigerator at least four hours or overnight. The beets keep up to 3-4 days in the refrigerator and are best served at room temperature.
This recipe for beet salad includes peppery arugula, and chunks of warm goat cheese. Add some toasted nuts, such as pistachio or walnuts for a little texture.
Watch our Roasted Beet Salad Video Here
Roasted Beet Salad with Sherry Wine Vinaigrett
Roasted beet salad with sherry wine vinaigrette is quick and easy to make. Warm some goat cheese, toss arugula and beets together and add dollops of the warm cheese.
- Yield: 2/3 cup vinaigrette
- Category: Salad, Salad Dressing & Vinaigrettes
- 2 tablespoons olive oil
- 2 tablespoons walnut oil
- 2 tablespoons Sherry wine vinegar
- 1 small shallot minced
- 1 teaspoon Dijon mustard
- pinch of salt
- a couple of cranks on the pepper mill
- 4 roasted beets cut into slices, cubes
- Combine the oils, vinegar, shallot, mustard, salt and pepper in a covered jar and shake or whisk in a bowl.
- Pour generously over beets and let marinate in the refrigerator at least 4 hours or overnight. Best served at room temperature.
Warm some goat cheese, toss arugula and beets together and add dollops of the warm cheese.