Easy Roasted Beet Salad with Zesty Herb Vinaigrette Dressing is a delectable salad served with a thyme, parsley and basil vinaigrette dressing. This simple salad is all about just beets roasted as a side salad yet can also be served over fresh arugula leaves and goat cheese to transform into a main dish.
We love food and we love vegetables especially sweet beet root prepared in this flavorful way. Even more than that, we love food that is incredibly easy to make, requires minimal ingredients, and supports our well-being!
How about you? Ya with me there?
Beets are a superfood that is fabulous roasted. Roasting brings about a subtle sweet tenderness in the vegetable that encompasses rich bursts of flavor and they are great to use as a beet salad. There are various ways to use them in salads including tossed with chunks of butternut squash and shaved brussels sprouts, served in a salad topped with herb Greek yogurt dressing, or simple sliced and diced with this lemony herb vinaigrette dressing that whips together beautifully in minutes!
This savory beet salad is one of our new favorite ways to enjoy all the tasty benefits of roasted beets! It is easy, exquisite and a divine way to enjoy veggies. All this recipe requires are fresh herbs, lemon juice, vinegar, oil, shallot and beets!
How to make a simple roasted beet salad
Step 1: Roast 4 large Beets or use 6 smaller store-bought roasted beets. Check out this post on how to roast beets.
Step 2: Make the dressing by adding parsley, thyme, basil, lemon zest, lemon juice, vinegar, a shallot, olive oil, salt and water into a food processor. Pulse bits at a time into the desired consistency. If you pulse it gently you come out with a chunkier sauce, which is best in my opinion. If you pulse on a continual basis the consistency will become smooth- which is still delicious but does not have the texture and bursts of flavor. When you make this, test each and please let me know what you think in the comments below😊.
Step 3: Cut the cooked and peeled roasted beets into quarters and place them in a bowl. Toss the prepared beets with the dressing.
Ways to use roasted beets with herb vinaigrette dressing
Serve this beet salad as a side dish, top it over arugula lettuce and add goat cheese crumbles then toss together, or serve warm mixed with fresh goat cheese crumbles to form a creamy herb sauce. Goat cheese makes a great addition to dishes, especially in this skillet goat cheese mac n cheese.
More healthy beet recipes
- Kitchen Sink Spring Root Vegetable Salad
- Roasted Beets: How To Roast Beets
- Savory Fries Made of Roasted Beets
- Detox Beet Juice
- Vegan Beet Latte
Roasted Beet Salad with Zesty Herb Vinaigrette Dressing
- Food Processor
- 4 Roasted Beets or 6 small store bought roasted beets
- 1/3 cup extra virgin olive oil
- 1 small shallot
- 1 cup fresh parsley (about 1 large handful)
- 1/2 cup fresh basil
- 2 tablespoons fresh thyme leaves only
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/2 teaspoon lemon zest
- 1/4 teaspoon pink salt
- Slice the beets into quarters and set in a bowl.
- In a food processor add the oil, shallot, parsley, basil, thyme, vinegar, lemon, water, zest and salt. Pulse gently to process and blend together to desired consistency.
- Pour 4 tablespoons of dressing over the roasted beets or to desired taste.