Best 6 Golden Beet Salad With Cider Vinegar Dressing Recipes

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Golden beet salad is a vibrant and flavorful dish that combines the natural sweetness of golden beets with a tangy cider vinegar dressing. Often served as a side dish or a light lunch, this salad is not only visually appealing but also packed with nutrients. Golden beets are rich in vitamins A, C, and potassium, while the dressing adds a boost of antioxidants and acidity.

Here are our top 6 tried and tested recipes!

GOLDEN BEET SALAD WITH CIDER VINEGAR DRESSING



Golden Beet Salad With Cider Vinegar Dressing image

This colorful golden beet salad is certain to win over even the staunchest beet skeptic. It comes from Sara Forte, a self-taught vegetarian chef who writes the Sprouted Kitchen blog. This beet salad was born of necessity when Ms. Forte's C.S.A. basket began overflowing with beets. "In California, beets are pretty easy to grow year-round, so I have them all the time," she said. "I've gotten kind of tired of roasting a big pan of vegetables, so I've been trying to find a different way to reinvent them."

Provided by Tara Parker-Pope

Categories     salads and dressings, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 9

5 golden beets
1 tablespoon extra virgin olive oil
3/4 cup apple cider vinegar
Sea salt
3 cups mâche or other tender greens
1 tablespoon walnut oil
Freshly ground pepper
1/2 cup toasted walnut pieces
1/2 cup ricotta salata or fresh goat cheese

Steps:

  • Preheat oven to 425 degrees.
  • Rinse the beets and cut off the greens, saving them for another use. Rub the beets with the olive oil, wrap in foil and place on a baking sheet (in case they leak). Bake until you can pierce through the middle of each beet with a knife, about 1 hour. Remove from the oven and let cool.
  • While the beets are cooking, gently bring the vinegar to a boil in a small saucepan over medium heat until it is reduced by a third. Remove from the heat and let cool.
  • When the beets are cool, use a paring knife to remove the skins, which should peel off easily. Cut each beet into thin slices using a sharp knife. Sprinkle them with salt and toss them in the reduced vinegar.
  • Toss the mâche with the walnut oil and a few grinds of pepper. Top the mâche with the beets, walnut pieces and cheese. Use a spoon to drizzle the remaining vinegar on top, as desired. Serve immediately.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 344 milligrams, Sugar 5 grams

GOLDEN BEET AND CITRUS SALAD



Golden Beet and Citrus Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds golden beets
3 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 navel oranges, peeled, peels reserved
1 mini cucumber
1/4 cup plain Greek yogurt
2 tablespoons chopped fresh mint
1/2 lemon, zested and juiced (about 1 tablespoon of each)
1/4 cup roasted pistachios, chopped
2 tablespoons pomegranate seeds

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the beets on a large piece of aluminum foil. Drizzle with 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Place the orange peels among the beets. Fold the aluminum foil up and around the beets to create a closed packet.
  • Place the packet on a baking sheet and roast until the beets are tender and the edges of the orange peels begin to caramelize, 45 to 50 minutes. Open the packet carefully and discard the orange peels. Allow the beets to cool slightly, about 10 minutes.
  • Meanwhile, prepare the components of the salad: Slice the peeled oranges into 1/4-inch-thick rounds. Use a horizontal peeler to make long, thin strips of the cucumber from end to end. Make the dressing by whisking the Greek yogurt with the mint and lemon zest and juice in a small bowl. Season the dressing with salt and pepper. Set aside.
  • Once the beets have cooled slightly, use the edge of a paring knife to peel off the skins. Slice the beets into 1/4-inch-thick rounds.
  • To assemble the salad, arranges the sliced beets in a shingled pattern on a serving platter. In between every 2 to 3 slices of beets, slip a round of orange into the mix. Using a small spoon, dollop the yogurt dressing onto the salad. Curl the cucumber ribbons over the surface of the salad. Drizzle the platter with the remaining 2 tablespoons olive oil. Sprinkle with the pistachios and pomegranate seeds. Serve chilled or at room temperature.

GOLDEN BEET SALAD



Golden Beet Salad image

Provided by Kurt Beecher Dammeier

Categories     Salad     Side     Roast     Vegetarian     Dinner     Lunch     Blue Cheese     Spinach     Beet     Advance Prep Required     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1 1/4 pounds golden beets, trimmed and rinsed
1 1/2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon whole-grain or Dijon mustard
1 ounce spinach leaves or baby spinach, sliced (about 1 cup)
3 tablespoons toasted walnuts
1 ounce blue cheese, crumbled (1/4 cup)

Steps:

  • Preheat the oven to 400°F.
  • Place the beets in a roasting pan and add water to a depth of 1/2 inch. Cover the pan with foil and bake until the beets are easily pierced with a fork, about 1 1/2 hours. Set the beets aside until they are cool enough to handle. Peel and rinse off any pieces of skin. Slice the beets into 1/2-inch-thick rounds, and then cut them into 1/4-inch-thick sticks. Let the beets cool to room temperature.
  • Toss the beets with the rice vinegar, salt, and pepper. Add the olive oil and mustard and toss with the spinach. Garnish with the toasted walnuts and crumbled blue cheese.
  • Make Ahead: You can roast the beets up to 3 days in advance; toss them just before serving.

GERMAN BEET SALAD WITH CARAWAY SEEDS



German Beet Salad with Caraway Seeds image

This is a traditional German beet salad with a simple apple cider vinegar dressing and caraway seeds. You can also make it with roasted beets, but in Germany the beets are usually boiled.

Provided by Naschkatze

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 3h5m

Yield 4

Number Of Ingredients 7

4 beets
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon white sugar
¼ teaspoon salt, or to taste
freshly ground pepper to taste
1 teaspoon caraway seeds

Steps:

  • Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl.
  • Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.

Nutrition Facts : Calories 73.1 calories, Carbohydrate 9.4 g, Fat 3.6 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 209.9 mg, Sugar 6.6 g

GOLDEN-BEET SALAD



Golden-Beet Salad image

Bright, earthy golden beets are mixed with slender haricots verts, basil, and tart goat cheese -- all dressed with a homemade Dijon-shallot vinaigrette. Enjoy this alongside our Veggie Burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

6 large golden beets, trimmed
6 ounces haricots verts, trimmed
Coarse salt
2 tablespoons white-wine vinegar
2 tablespoons minced shallot (from 1 shallot)
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
1/4 cup loosely packed torn fresh basil, plus small leaves for garnish
2 ounces goat cheese, crumbled

Steps:

  • Preheat oven to 425 degrees. Wrap beets in parchment, then foil, and place on a rimmed baking sheet. Roast until tender, about 60 minutes. Let cool completely. Peel and cut beets into 1/2-inch dice. Transfer to a large bowl.
  • Prepare an ice-water bath. Cook haricots verts in boiling salted water until bright green and crisp tender, about 2 minutes. Transfer to ice-water bath, and drain. Cut beans diagonally into thirds, and add to beets.
  • Mix vinegar, shallot, and mustard in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Toss with vegetables, and season with salt and pepper. Stir in torn basil and goat cheese. Garnish with basil leaves.

BEETS IN VINAIGRETTE



Beets in Vinaigrette image

Provided by Edna Lewis

Categories     Onion     Side     Vegetarian     Lunch     Beet     Parsley     Boil     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pounds medium beets (about 4; 2 1/2 pounds with greens), trimmed, leaving 1 inch of stems attached
2 1/2 tablespoons cider vinegar
2 tablespoons finely chopped onion
2 teaspoons sugar
1/4 cup olive oil
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Cover beets generously with water in a heavy medium saucepan and simmer until tender when pierced in center with a knife, 30 to 45 minutes. Drain in a colander and cool to warm, then slip off skins. Cut beets into 1/4-inch slices.
  • Meanwhile, whisk together vinegar, onion, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add oil in a slow stream, whisking, then add warm beets and parsley and toss. Season with additional sugar and salt. Serve warm or at room temperature.

Tips:

  • Choose the right beets: Golden beets are the best choice for this salad, as they have a mild, sweet flavor and a beautiful golden color. If you can't find golden beets, you can use red beets, but they will have a more tart flavor.
  • Roast the beets: Roasting the beets concentrates their flavor and makes them tender. To roast the beets, preheat your oven to 400 degrees Fahrenheit. Toss the beets with olive oil, salt, and pepper. Place the beets on a baking sheet and roast for 45 minutes to 1 hour, or until they are tender.
  • Make the dressing: The dressing for this salad is simple, but it packs a lot of flavor. Whisk together olive oil, cider vinegar, Dijon mustard, honey, salt, and pepper. Taste the dressing and adjust the seasonings to your liking.
  • Assemble the salad: Once the beets are roasted and the dressing is made, you can assemble the salad. Place the roasted beets, arugula, goat cheese, and walnuts in a large bowl. Drizzle the dressing over the salad and toss to coat. Serve the salad immediately.

Conclusion:

Golden beet salad with cider vinegar dressing is a delicious and healthy salad that is perfect for any occasion. The roasted beets are tender and flavorful, the arugula adds a peppery bite, the goat cheese adds a creamy richness, and the walnuts add a crunchy texture. The dressing is light and tangy, and it brings all of the flavors together perfectly. This salad is sure to be a hit with your friends and family!

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