Roasted Beet Salad | How to make Roasted Beet Salad

By Archana Potdar  |  17th Nov 2015  |  
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  • Roasted Beet Salad, How to make Roasted Beet Salad
Roasted Beet Saladby Archana Potdar
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About Roasted Beet Salad Recipe

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Roasted Beet Salad is a delicious dish which is liked by the people of every age group. Roasted Beet Salad by Archana Potdar is a step by step process by which you can learn how to make Roasted Beet Salad at your home. It is an easy recipe which is best to understand for the beginners. Roasted Beet Salad is a dish which comes from Fusion cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Roasted Beet Salad takes few minute for the preparation and 60 minute for cooking. The aroma of this Roasted Beet Salad make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Roasted Beet Salad will be the best option for you. The flavor of Roasted Beet Salad is unforgettable and you will enjoy each and every bite of this. Try this Roasted Beet Salad at your weekends and impress your family and friends.

Roasted Beet Salad

Ingredients to make Roasted Beet Salad

  • 8 medium - size beets tops removed and scrubbed
  • ½ cup balsamic reduction
  • ½ cup good olive oil
  • 2 teaspoons mustard
  • Salt and freshly ground black pepper
  • 4 oranges separated in segments (I used baby oranges)
  • Few cashew nuts
  • 1 tsp toasted sesame seeds
  • dhania/ coriander leaves to garnish

How to make Roasted Beet Salad

  1. Preheat the oven to 200°C/400°F. Wrap each beet in aluminium foil and roast them in a tray for about 50 mins to 1 hour, depending on the size till tender.
  2. Cool a little, unwrap and set aside till they cool down to allow you to handle them.
  3. Whisk together the vinegar, olive oil, mustard, 2 teaspoons salt and 1 tsp pepper in a bowl. Set aside.
  4. Peel the beets and cut them to bite sized pieces/ wedges according to your choice in a large bowl.
  5. Add half of the vinaigrette (warm beets absorb more vinaigrette). Check the seasonings. Mix the oranges.
  6. Arrange on the serving platter and then add the cashew nuts and the sesame seeds.
  7. Drizzle with additional vinaigrette, salt and pepper if desired. Garnish with dhania/coriander leaves.
  8. Serve warm or at room temperature.

My Tip:

Use balsamic reduction

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