Roasted Beets and Summer Berry Salad with Honey Vinaigrette

Roasted beets and summer berry salad is a colorful and delicious addition to your table. A delicious side or main course.

Is it just me or do you to0 love preparing meals made with garden fresh produce? This week using the beets a friends’ dad grew I made roasted beet and berry salad. This salad brings together nature’s colorful summer bounty and is topped honey vinaigrette. It ties everything together with a sweet tang that compliments the fresh ingredients without overpowering them.

Need more simple summer salads? Try Fig and Beet Salad, Strawberry and Candied Pecan Salad, Raw Carrot Salad, Summer Peach Salad.

Why You Will Love This Roasted Beet and Summer Berry Salad

• The earthy sweetness of the beets pairs beautifully with the bright, juicy summer berries and honey vinagrette.
• It’s a simple, elegant, easy to make salad that you will love.
• Fresh salads are perfect for hot summer days.

What you need to make Roasted Beets and Berry Salad

This beet salad recipe is so easy to make and is filled with all of your favorite summer berries.

• 3 medium size or 6-7 small red beets, yellow beets or a combination(more if you love beets)
• 1 cup cherries, pitted and cut in half
• 1 cup blueberries, washed
• 1 cup raspberries, washed
• 1 cup strawberries, washed and quartered
• garnish with your favorite herbs, mint, basil, etc.

How to make roasted beet salad

Roasted beets

• Preheat the oven to 400F. If the beets still have their leafy tops cut them off close to the beet, then wash the beets.
• Place the beets on aluminum foil, drizzle with a little olive oil and loosely toss beets, then wrap like a little package. Place beets on a rimmed cookie sheet to catch the beet juice. Bake for 45-60 minutes.
• Small beets will cook more quickly than large beets so be sure to check the beets after 20-25 minutes to see if they are done. Use a skewer to test for doneness. Once the beets are cool enough to touch use a paring knife to remove the outer skins. Then cool and cut into chunks.

For the salad

• In a large serving bowl add fresh strawberries, cherries and blueberries along with the cooled roasted red beets. Mix gently. Then pour the beet mixture onto a serving plates or a platter. Sprinkle with fresh raspberries, a chiffonade of mint and fresh basil. Drizzle salads with vinaigrette.

Honey Vinaigrette salad dressing ingredients

• 3 tablespoons honey
• 2 tablespoons lime  juice or the juice of 1 medium lime
• 1/3 cup apple cider vinegar, red wine vinegar, white wine vinegar, etc
• 1 tablespoon dijon mustard
• 3/4 cup extra virgin olive oil
• 1/4 teaspoon sea salt
• fresh ground black pepper

Combine all of the dressing ingredients in a Weck jar and shake thoroughly. Or whisk all of the ingredients in a small bowl.

Recipe Variations

• Add golden yellow beets for flavor and color.
• Garnish with fresh herbs like mint, basil, or thyme for added flavor.
• Use spring mix or your favorite greens for the salad base if you want to bulk up the salad.
• Crumbled or fresh goat cheese, feta cheese or blue cheese over the top of the salad.
• Add cooked quinoa or farro to turn the salad into a hearty grain bowl.
• A hint of lemon zest  or orange zest can be added into the vinaigrette.
• If you don’t like lime use lemon juice and zest in the vinaigrette.
• Sprinkle toasted pumpkin or sesame seeds for additional crunch and a subtle nutty flavor.
• A drizzle of aged balsamic vinegar can be used in place of the honey vinaigrette.

What To Serve With Roasted Beets and Summer Berry Salad

• Grilled chicken is an a delicious protein that pairs well with this salad.
• Crusty bread warm from the oven.
• Creamy goat cheese spread on toasted baguette slices.

How to store beet salad

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the vinaigrette separate and toss the salad just before serving to preserve freshness.

This salad is best enjoyed fresh; freezing can alter the texture of the berries so it’s not recommended. However, you can freeze roasted beets separately for up to 3 months to use in recipes.

Ways to Use Leftover Beet and Berry Salad

• Beet and Berry Smoothie, blend leftover berries and cooked beets (without the dressing)with yogurt and a little honey for a delicious smoothie.
• Make a grain bowl, add leftovers to a bowl of cooked quinoa or farro, along with fresh greens and nuts, drizzled with extra vinaigrette.
• Add to sandwiches or wraps with hummus, cheese, or turkey.

FAQs

Can I prepare the roasted beets in advance?
Yes, you can roast beets up to two days ahead and store them wrapped in the refrigerator. This makes assembling the salad quick and easy.

What if I don’t have fresh berries?
I do not recommend frozen berries for this recipe, the texture would not be very good.

Can I add greens to this salad?
Yes, spring mix, ender baby spinach, arugula, or mixed salad greens work best.

Is it okay to add nuts or seeds to beet salad?
Yes, adding toasted nuts or seeds adds crunch and complements the flavors.

That’s All for Now

Roasted beets and summer berries come together to create the ultimate fresh and tasty salad. Serve as a casual lunch or dinner with added protein. Don’t forget to add a few of your garden fresh herbs and local honey to make the vinaigrette.

If you like salad, and who doesn’t here are a few great salad cookbooks, Salad Freak, Life Changing Salads, The Complete Salad Cookbook:200 Salads!

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Roasted Beets and Summer Berry Salad with Honey Vinaigrette

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Roasted beets and summer berry salad is a colorful and delicious addition to your table. A delicious side or main course.

• Total Time: 0 hours
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

3 medium size or 6-7 small red beets, yellow beets or a combination(more if you love beets)

1 cup cherries, pitted and cut in half

1 cup blueberries, washed

1 cup raspberries, washed

1 cup strawberries, washed and quartered

Honey Vinaigrette salad dressing ingredients

3 tablespoons honey

2 tablespoons lime juice or the juice of 1 lime

1/3 cup apple cider vinegar, red wine vinegar, or white wine vinegar

1 tablespoon dijon mustard

3/4 cup extra virgin olive oil

1/4 teaspoon sea salt

fresh ground pepper

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Instructions

Preheat the oven to 400F. If the beets still have their leafy tops cut them off close to the beet, then wash the beets.

Place the beets on aluminum foil, drizzle with a little olive oil and loosely toss beets, then wrap like a little package. Place beets on a rimmed cookie sheet to catch the beet juice. Bake for 45-60 minutes.

Small beets will cook more quickly than large beets so be sure to check the beets after 20-25 minutes to see if they are done. Use a skewer to test for doneness. Once the beets are cool enough to touch use a paring knife to remove the skins. The cool and cut into chunks.

For the salad

In a large serving bowl add fresh strawberries, cherries and blueberries along with the cooled roasted red beets. Mix gently. Then pour the beet mixture onto a serving plates or a platter. Sprinkle with fresh raspberries, a chiffonade of mint and fresh basil. Drizzle salads with vinaigrette.

For the Dressing

Combine all of the dressing ingredients in a Weck jar and shake thoroughly. Or whisk all of the ingredients in a small bowl.

Notes

Measurements for beets and berries are approximate, add more or less of your favorites.

• Author: Elizabeth
• Prep Time: 10 minutes
• Cook Time: 20-60 minutes
• Category: Salad
• Method: Roasted