This simple roasted beet salad recipe has romaine lettuce, pecans, orange zest, and an orange juice based vinaigrette.
Any Type Of Beets Work For This Salad Recipe
Don't want to cook beets? Cool, buy pre-cooked and packaged beets at the grocery store and save some time and energy. Love Beets and Geffen Beets are two brands (affiliate links).
Having said that, roasted beets are easy to make and taste like “healthy” candy. It takes a long time for beets to cook (~ 1 hour), but hands on prep time is minimal (5-10 minutes).
Beets can also be boiled for approximately the same time. Make sure to check after the 45 minute mark to see if they are tender and ready. Also make sure you have enough water in your pot because the water will evaporate as it cooks.
Use yellow/golden beets if you don’t want to stain your hands or cutting board. Yellow beets generally taste less earthy and more sweet than the red varieties, but the beauty and vibrancy of a red beet is pretty incredible. Plus it turns your poop red.
Peel The Beets Before Eating
Run beets under water to cool down and remove the skin with your hands quickly instead of using a peeler. Wear an apron - you don't want red juice splattering on your clothes.
Peeling beets is not necessary but the peel is a little bitter so I recommend it both for taste, texture, and presentation.
Serving Suggestion
Serve this Beet and Pecan Salad recipe with a complementary dish like:
You May Also Like
If you like this Beet Salad recipe then you may also like these salad recipes:
Things In My Kitchen:
- Old School Juicer - My mom gave me one of these when I moved out of the house and I still use it.
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Simple Beet and Romaine Salad with Pecans
EatSimpleFood.com
This simple roasted beet salad recipe is has romaine lettuce, pecans, orange zest, and an orange juice based vinaigrette.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 6
- Category: Salad
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
Ingredient List Salad:
- 3 small red beets, scrubbed, shoot & root trimmed
- 2 medium heads Romaine lettuce leaves
- ½ cup pecans, chopped
- 1 orange, zested
Ingredient List Dressing:
- 1 ¼ cup sour cream (or yogurt)
- ½ cup fresh orange juice
- ¼ teaspoon dried thyme
- pinch dried mint
- pinch salt
Instructions
- Preheat oven to 425F.
- Wrap each beet in it’s own aluminum foil packet (making sure that it’s tightly closed) and place on a lined baking sheet. Cook ~ 1 hour or until fork pierces softly through the beet. Be careful opening up the aluminum packets to avoid getting a steam burn.
- Cool beets, remove skin, and dice.
Make the dressing:
- Combine all dressing ingredients in a jar with a lid and shake vigorously. Add salt to taste.
- Lay out a head of rinsed romaine lettuce leaves. You can either chop them up or lay down individual leaves. Add beets and drizzle the dressing.
- Garnish with pecans and orange zest. Add salt to taste. Happy beet eating! Beckie
Notes
- Don't want to roast the beets? Cool, buy already cooked and packaged beets at the grocery store.
- Beets can also be boiled for approximately the same time. Make sure to check after the 45 minute mark to see if they are tender and ready. Also make sure you have enough water in your pan because the water will evaporate as it cooks.
- Run beets under water to cool down and remove the skin with your hands quickly instead of using a peeler. Careful though - your hands may stain.
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