Tag Archives: Beet Salad

Roasted Golden Beets with Feta, Basil and Pumpkin Balsamic Drizzle

Roasted Golden Beets with Feta, Basil and Pumpkin Balsamic Drizze

Roasted Golden Beets with Feta, Basil and Pumpkin Balsamic Drizzle

I’m kind of bummed that this doesn’t look that great in the photo because my “roasted beet loving friend” and I loved this new creation. I’m a huge fan of roasted beets, and an even bigger fan of roasted golden beets – they don’t turn all of the other ingredients pink, and they have an earthy less sweet flavor. If you can’t find golden beets, by all means use red/purple beets. You could also substitute mint for the basil, but I prefer basil. For the drizzle, I used pumpkin oil and cherry balsamic vinegar. Again, there are plenty of options for substitutions here. In fact, when I was first thinking about a drizzle, I thought I would use walnut oil, but I didn’t have any. However, the pumpkin oil adds a great contrast to the beets, so it’s worth trying to find. I love fruit flavored/infused balsamic vinegars because I feel like they have a little more depth than just plain balsamic, but if you prefer, use plain balsamic or any other hearty vinegar. The measurements here are not exact and don’t need to be – adjust all according to your taste. Serves about 6.


  • 6-8 Medium to Large Golden Beets (can substitute red/purple beets)
  • 2-3 TBS. Olive Oil
  • 2-3 TBS. Pumpkin Oil (can substitute walnut oil or other favorite oil)
  • 10-12 Basil Leaves – chopped
  • 1/4 – 1/2 Cup Feta Cheese
  • 2-3 TBS. Cherry Balsamic Vinegar (can substitute regular balsamic or other favorite flavored vinegar)
  • Kosher Salt and Freshly Ground Pepper


Preheat oven to 350 Degrees. Place unpeeled beets on a foil lined baking sheet and coat generously with olive oil and season with salt and pepper. Cover beets with another piece of foil and crimp edges to seal and form a packet. Roast beets for 30-45 minutes (depending on size of beets) until tender. Remove from oven and allow to cool enough to handle. Peel off skins, cut off ends, and slice beets into bite-sized pieces. through Sept 24 014When beets are completely cool, add crumbled feta and chopped basil. Through October 9 011Gently mix – adding more feta or basil as desired. Season with oil and vinegar and salt and pepper. Serve at room temperature or chilled.



Roasted Beet Salad

Roasted Heirloom Beet Salad

Roasted Heirloom Beet Salad

I figured since my next post is going to be another ice cream post, I’d better post something a little healthier. This salad is super easy and very delicious. I served this with a citrus vinaigrette, but I’ve had it with a walnut vinaigrette dressing which is also delicious. (I intended to make a walnut vinaigrette, but I was out of walnut oil). The star of this salad is the roasted beets. Two keys: buy good quality beets – try to find heirloom varieties if you can- and roast the beets rather than boiling them. The roasting process really amplifies the flavor of the beets and when you season them in advance with salt and pepper, you end up with a great combination of savory and sweet flavors. I used goat cheese, but you could use feta or another good semi-soft or crumbly cheese. I also used straight arugula because I love the peppery flavor, but you could use any good combination of mixed greens (even something hardy like kale would be good).


  • 4-6 Medium Sized Fresh Beets (Purple, Golden, or other Heirloom variety)
  • Fresh Arugula or other Greens
  • Goat Cheese or other semi-soft or crumbly cheese
  • Olive Oil
  • Salt and Pepper
  • Vinaigrette (citrus vinaigrette recipe follows)


Preheat oven to 375 Degrees. Clean beets and cut off both ends (leave skin on). Rub beets with olive oil and season generously with salt and pepper. Place a piece of tin foil (large enough to easily cover beets) and add the beets. photo (88)Place another piece of foil on top of the beets to cover and crimp the two pieces of foil together to form a sealed packet. Roast beets for 20-35 minutes (depending on size and freshness of beets) until they are fork tender. Allow cooked beets to cool enough to handle and then peel off the skins and slice to desired thickness (or cut into chunks if you prefer). Assemble the greens on salad plates, add the beets, and cheese; drizzle with vinaigrette.

Citrus Vinaigrette:

  • 3 TBS. Olive Oil (use orange, blood orange, or lemon infused olive oil if available)
  • 1/4 Cup Red Wine Vinegar
  • 3 TBS. Orange Juice
  • 1 heaping tsp. Dijon Mustard
  • Salt and Pepper to taste

Add all ingredients to a jar or container with a lid. Shake well until all ingredients are well combined.