Roasted Beet Salad

5 from 1 vote

This salad beets any other salad you've had!

Looking for a way to expand your selection of vegetables, but not sure where to begin? Roasted Beet Salad is my all time favorite. You can use canned beets for this recipe, but I recommend freshly roasted if available. These have the freshest, rain-soaked and just from the garden taste that I love. Healthy salads come in all shapes and sizes, and the key to incorporating salad into your daily menu is to switch things up. Our roasted beet salad recipe is a great addition to your collection of salad recipes.

The problem many healthy eaters find with salads is once they are fully prepared, they are no longer all that healthy. This is especially true when you do not have complete control over salad ingredients. Many of the salads featured on the menus of popular restaurants are packed with calories and actually unhealthier than the burgers and fries not listed in the “healthy” section of the menu! Making salads at home is the best way to ensure they have the freshest, healthiest ingredients. You control the calories, you control the ingredients, and you guarantee you will be eating the vitamins and nutrients that will keep you healthy and vibrant.

Looking for other salad recipes? We have a ton! Try our grilled chicken and blueberry salad or taco salad.

5 from 1 vote

Roasted Beet Salad

Switch things up at the dinner table with this bright, flavorful, and low carb beet salad.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Yield 4 people
Serving Size
Course Dinner, Salad
Cuisine Universal
Author SkinnyMs.


Beet Salad

  • 2 red beets medium, fresh, scrubbed and dried
  • 2 teaspoons olive oil
  • 4 cups arugula
  • 1 Belgian endive chopped (see below for selecting), optional
  • 1/2 cup walnuts diced (provides healthy fats)
  • 1/2 cup feta cheese crumbles low fat or fat free
  • 1/4 teaspoon black pepper freshly ground
  • kosher or sea salt to taste

Lemon Dressing

  • 3 tablespoons lemon juice freshly squeezed
  • 1/3 cup extra virgin olive oil


Beet Salad Instructions

  • Preheat oven to 375 degrees. Brush beets with olive oil and wrap individually in foil, place on a cookie sheet and bake approximately 1 hour, or until tender. Allow beets to cool at room temperature while still in foil, then peel the thin outer skin and cut into 1/4 inch slices. Store beets in an airtight container in the refrigerator until ready to use.
  • Layer salad ingredients by placing arugula and beets on a serving platter. Top with Belgian Endive, walnuts, Feta Cheese and top off with freshly ground black pepper and drizzle with dressing.

Lemon Dressing Instructions

  • Combine lemon juice and oil in a decanter and shake until combined. Refrigerator until ready to use.


Tip: Canned beets can be substituted for roasted beets, if preferred.
Be sure to choose endives that are smooth and white with yellow tips and leaves that are closed at the tips. To clean, wipe with a paper towel or cloth if needed. Slice off about 1/8th inch from the stem end. Using a knife, cut a cone shape about 1/2 inch deep from the stem end. Chopped into 1 inch pieces.

Nutrition Information

Calories: 210kcal | Carbohydrates: 17g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 228mg | Fiber: 6g | Sugar: 5g |
SmartPoints (Freestyle): 7
Keywords Gluten-Free, Low-Carb, Vegetarian

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