25+ Irresistible Summer Beet Salad Recipes to Brighten Your Plate

Summer is the perfect time to embrace fresh, vibrant, and nourishing salads, and what better way to showcase the season’s bounty than with the colorful, earthy goodness of beets?

Whether you enjoy them roasted, boiled, or raw, beets can elevate any salad with their natural sweetness, rich flavor, and gorgeous color.

Packed with nutrients and versatile enough to pair with a variety of ingredients, beets are a wonderful addition to your summer meals.

In this post, we’ve curated a collection of 25+ summer beet salad recipes that bring out the best of this root vegetable.

From refreshing combinations with citrus fruits and creamy cheeses to hearty salads with grains and proteins, there’s a beet salad for every palate.

These salads are perfect for light lunches, summer BBQs, or even as a side to grilled meats.

Let’s dive into the world of vibrant beet salads that will make your summer dining a little more colorful and a lot more delicious!

25+ Irresistible Summer Beet Salad Recipes to Brighten Your Plate

Beet salads are a fantastic way to enjoy one of summer’s most nutritious and versatile vegetables.

Whether you’re craving something tangy, sweet, or hearty, there’s a beet salad recipe here to suit every mood and occasion.

With the variety of flavors and textures you can incorporate—crunchy nuts, creamy cheeses, zesty dressings, and fresh herbs—these 25+ beet salad recipes will not only add color to your plate but also a wealth of health benefits.

So, next time you’re planning your summer meals, why not try one (or several!) of these delicious beet salads?

Citrus Beet & Avocado Salad

A vibrant and refreshing combination of sweet roasted beets, creamy avocado, and zesty citrus makes this salad a perfect choice for hot summer days.

The balance of textures and the bright, tangy dressing elevate this dish from a simple salad to a showstopper at any cookout or picnic.

Ingredients:

• 3 medium beets (red or golden), roasted and sliced
• 1 large ripe avocado, sliced
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• ¼ small red onion, thinly sliced
• 2 cups arugula or baby spinach
• ¼ cup crumbled goat cheese (optional)
• 2 tbsp chopped fresh mint

For the Dressing:

• 3 tbsp olive oil
• 1 tbsp fresh orange juice
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil, bake at 400°F for 45–60 mins) and let cool. Peel and slice thinly.
2. In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper.
3. Arrange arugula or spinach on a serving platter. Layer beet slices, avocado, citrus segments, and red onion.
4. Drizzle the dressing over the salad.
5. Sprinkle goat cheese and fresh mint on top before serving.

This salad shines in both flavor and presentation.

The citrus not only adds brightness but also cuts through the earthiness of the beets and richness of the avocado. It’s light yet satisfying—ideal for summer entertaining or a solo lunch on the patio.

Chilled Beet & Cucumber Yogurt Salad

This creamy and cooling beet and cucumber salad draws inspiration from Eastern European flavors and is perfect for warm weather.

The tangy yogurt dressing brings it all together, making it a refreshing side or even a light main course.

Ingredients:

• 2 large beets, roasted or boiled, then diced
• 1 large cucumber, diced
• 1 cup plain Greek yogurt
• 1 garlic clove, finely minced
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper to taste
• Optional: 1 hard-boiled egg, sliced, for garnish

Instructions:

1. Roast or boil beets until tender, let cool, then peel and dice.
2. In a large bowl, combine yogurt, garlic, lemon juice, dill, salt, and pepper.
3. Fold in the diced beets and cucumbers until well coated.
4. Chill for at least 30 minutes before serving.
5. Garnish with fresh dill or hard-boiled egg slices, if desired.

This salad is a cooling balm on hot days, with yogurt and cucumber offering natural hydration and the beets adding color and subtle sweetness.

It’s especially great as a side with grilled meats or as a picnic-friendly dish.

Roasted Beet & Quinoa Salad with Feta and Walnuts

For a heartier salad that still feels summery and fresh, this roasted beet and quinoa combination hits all the right notes.

Packed with protein, crunch, and a lemony vinaigrette, it’s ideal for meal prep or bringing to a potluck.

Ingredients:

• 3 medium beets, roasted and chopped
• 1 cup cooked quinoa (cooled)
• ¼ cup chopped walnuts, toasted
• ¼ cup feta cheese, crumbled
• 2 cups baby kale or mixed greens
• 2 tbsp chopped parsley

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup or honey
• Salt and pepper to taste

Instructions:

1. Roast the beets, let cool, then peel and chop into bite-sized pieces.
2. Cook quinoa according to package instructions, allow to cool.
3. In a small jar, shake together olive oil, lemon juice, mustard, maple syrup, salt, and pepper.
4. In a large bowl, combine beets, quinoa, greens, walnuts, and parsley.
5. Drizzle with the dressing and toss gently to combine.
6. Top with crumbled feta just before serving.

This robust salad offers a mix of sweet, savory, and nutty flavors with plenty of texture.

It holds up well in the fridge, making it a perfect make-ahead dish for busy summer days or a wholesome grab-and-go lunch.

Beet, Goat Cheese & Pecan Salad

This is a classic combination that never goes out of style.

The earthiness of the beets pairs beautifully with the tangy goat cheese, while the toasted pecans add a crunchy, slightly sweet contrast. It’s simple yet luxurious—perfect for an elegant summer lunch or a side at dinner.

Ingredients:

• 3 medium beets, roasted and sliced
• ½ cup crumbled goat cheese
• ¼ cup toasted pecans
• 2 cups mixed greens (arugula, spinach, or watercress)
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil, bake at 400°F for 45–60 minutes) and let cool. Once cooled, peel and slice.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
3. On a serving platter, arrange the mixed greens and top with beet slices.
4. Sprinkle goat cheese and toasted pecans over the salad.
5. Drizzle the balsamic dressing on top just before serving.

This salad is an elegant and satisfying way to enjoy summer beets.

The sweetness of the honey and balsamic creates a perfect harmony with the tangy goat cheese and crunchy pecans, making each bite a delightful experience.

Watermelon & Beet Salad with Lime Dressing

If you’re looking for a light and hydrating salad, this watermelon and beet combination is a winner.

The sweetness of the watermelon complements the earthiness of the beets, and the lime dressing adds a refreshing zesty punch. It’s a summer salad that’s as visually appealing as it is delicious.

Ingredients:

• 2 small beets, roasted and sliced
• 2 cups cubed watermelon
• ¼ cup crumbled feta cheese
• 2 tbsp fresh mint leaves, chopped
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Roast the beets, peel, and slice them thinly.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. In a large bowl, combine watermelon cubes, beet slices, and fresh mint.
4. Drizzle the lime dressing over the salad and toss gently.
5. Top with crumbled feta just before serving.

This salad is like summer in a bowl—light, juicy, and refreshing.

The contrasting flavors and textures make it a great accompaniment to grilled meats or a solo dish to cool you off on a hot day.

Spicy Roasted Beet & Chickpea Salad

For those who like a bit of heat, this spicy beet and chickpea salad brings together the earthy sweetness of roasted beets with the hearty texture of chickpeas and a kick of spice from the cumin and paprika.

It’s filling, flavorful, and perfect for a light but satisfying summer meal.

Ingredients:

• 3 medium beets, roasted and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• 2 cups mixed greens (spinach, arugula, or lettuce)
• 2 tbsp tahini
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil, bake at 400°F for 45–60 minutes), cool, peel, and dice.
2. In a pan, heat olive oil over medium heat and sauté chickpeas with cumin, paprika, salt, and pepper until lightly golden and crispy, about 5 minutes.
3. In a small bowl, whisk together tahini, lemon juice, salt, and pepper to make a creamy dressing.
4. On a platter, layer the mixed greens, then top with roasted beets and chickpeas.
5. Drizzle with tahini dressing and garnish with fresh parsley.

The combination of roasted beets, crunchy chickpeas, and a creamy tahini dressing creates a salad that is packed with flavor and texture.

The smoky spices add depth, while the creamy dressing ties everything together. This dish is both satisfying and unique, perfect for a light dinner or lunch on the patio.

Beet & Strawberry Spinach Salad with Honey Balsamic Dressing

This beet and strawberry salad brings together the sweet, juicy flavors of summer berries with the earthy richness of beets.

Tossed with fresh spinach and drizzled with a honey balsamic dressing, it’s a light yet satisfying salad perfect for a sunny day.

Ingredients:

• 3 small beets, roasted and thinly sliced
• 1 cup fresh strawberries, hulled and sliced
• 3 cups baby spinach
• ¼ cup goat cheese or feta, crumbled
• ¼ cup candied pecans or walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Roast the beets, peel, and slice them thinly once cooled.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to create the dressing.
3. In a large bowl, combine the spinach, sliced strawberries, and beets.
4. Drizzle with the honey balsamic dressing and toss gently.
5. Sprinkle goat cheese and candied pecans over the salad just before serving.

The sweetness of strawberries and the savory tang of balsamic vinegar create a perfect balance in this salad.

The creamy goat cheese and crunchy nuts add texture, making this a delightful and refreshing dish for any summer gathering or picnic.

Beet & Carrot Ribbon Salad with Lemon Vinaigrette

This refreshing and vibrant beet and carrot ribbon salad is not only visually stunning but also a treat for your taste buds.

The crisp, crunchy ribbons of raw beets and carrots are perfectly complemented by a tangy lemon vinaigrette, making it a light, fresh dish ideal for summer.

Ingredients:

• 2 medium beets, peeled and shaved into ribbons
• 2 medium carrots, peeled and shaved into ribbons
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste
• Fresh herbs for garnish (parsley or cilantro)

Instructions:

1. Using a vegetable peeler, shave the beets and carrots into thin ribbons.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
3. In a large bowl, toss the beet and carrot ribbons with the dressing until well coated.
4. Garnish with fresh herbs before serving.

This salad is a perfect side dish for any grilled meal.

The lemon vinaigrette brightens up the earthy beets and sweet carrots, while the ribbons create a light, delicate texture. It’s simple, colorful, and bursting with fresh summer flavor.

Beet & Kale Salad with Tahini Lemon Dressing

A hearty and nutritious salad that combines the vibrant flavors of beets and kale with a creamy tahini lemon dressing.

The combination of the rich, earthy beets with the slightly bitter kale, all coated in a smooth, tangy dressing, makes for a satisfying and refreshing meal.

Ingredients:

• 3 medium beets, roasted and chopped
• 4 cups kale, chopped and massaged with olive oil
• ¼ cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup
• Salt and pepper to taste
• ¼ cup sunflower seeds (optional)

Instructions:

1. Roast the beets, peel, and chop into bite-sized pieces once cooled.
2. Massage the kale with olive oil until it softens and darkens.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper to create the dressing.
4. In a large bowl, combine the massaged kale and roasted beets.
5. Drizzle with the tahini lemon dressing and toss gently to coat.
6. Sprinkle sunflower seeds on top before serving for added crunch.

This salad is packed with nutrients and flavor, making it perfect for a light lunch or a nutrient-dense side dish.

The creamy tahini dressing adds a rich texture that complements the earthy beets and hearty kale, while the lemon provides a fresh contrast to balance the flavors.

Beet & Roasted Bell Pepper Salad with Feta

This salad combines roasted beets with sweet bell peppers for a smoky, flavorful twist.

The addition of creamy feta cheese and a light vinaigrette dressing makes this a perfect summer side dish or light meal that’s both satisfying and refreshing.

Ingredients:

• 2 medium beets, roasted and chopped
• 1 red bell pepper, roasted and sliced
• ¼ cup crumbled feta cheese
• 2 cups mixed greens (arugula, spinach, or spring mix)
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Roast the beets and bell pepper (wrap beets in foil and bake at 400°F for 45–60 minutes, and roast the bell pepper under the broiler until charred and skin is blackened).
2. Let the vegetables cool, then peel and chop the beets and slice the bell pepper.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to create the dressing.
4. In a large bowl, combine the mixed greens, roasted beets, and bell pepper slices.
5. Drizzle with the dressing and toss gently to coat.
6. Sprinkle feta on top just before serving.

This salad has a beautiful balance of smoky, earthy, and tangy flavors.

The creamy feta and bright vinaigrette dressing elevate the roasted vegetables, making it a colorful and satisfying addition to any summer meal.

Beet & Roasted Sweet Potato Salad with Tahini Dressing

The combination of roasted beets and sweet potatoes makes for a hearty yet light salad full of nutrients and flavor.

The creamy tahini dressing brings everything together, creating a perfect dish for cooler summer evenings or a hearty side for your BBQ.

Ingredients:

• 2 medium beets, roasted and chopped
• 1 medium sweet potato, roasted and cubed
• 2 cups arugula or mixed greens
• ¼ cup pumpkin seeds or sunflower seeds
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt and pepper to taste

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp water (to thin)
• 1 tsp olive oil
• Salt and pepper to taste

Instructions:

1. Roast the beets and sweet potato (wrap the beets in foil and bake at 400°F for 45–60 minutes, and roast the sweet potato cubes with olive oil at 400°F for 25–30 minutes).
2. In a small bowl, whisk together the tahini, lemon juice, water, olive oil, salt, and pepper until smooth.
3. In a large bowl, toss together the arugula, roasted beets, roasted sweet potatoes, and seeds.
4. Drizzle with the tahini dressing and toss gently to coat.

This hearty salad pairs the natural sweetness of the beets and sweet potatoes with the creaminess of tahini, creating a satisfying dish that’s rich in flavor and texture.

It’s perfect for a filling lunch or as a side to complement grilled meats.

Beet & Apple Slaw with Ginger-Lime Dressing

This crisp and tangy beet and apple slaw is a fresh twist on traditional coleslaw.

The combination of raw beets and apples offers a crunchy texture, while the ginger-lime dressing adds a zesty kick, making it an excellent side for summer picnics or barbecues.

Ingredients:

• 2 medium beets, shredded
• 1 large apple (Granny Smith or Fuji), shredded
• 1 small carrot, shredded
• 2 tbsp chopped fresh cilantro
• 1 tbsp sesame seeds (optional)

For the Ginger-Lime Dressing:

• 2 tbsp fresh lime juice
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tsp honey
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Shred the beets, apple, and carrot using a box grater or food processor.
2. In a small bowl, whisk together lime juice, rice vinegar, grated ginger, honey, olive oil, salt, and pepper to make the dressing.
3. In a large bowl, combine the shredded beets, apple, carrot, and cilantro.
4. Pour the dressing over the slaw and toss to combine.
5. Garnish with sesame seeds before serving if desired.

This slaw is refreshing and vibrant, with the perfect balance of sweet, tangy, and spicy flavors.

The raw beets and apples provide a delightful crunch, while the ginger-lime dressing gives it an exciting zesty punch—perfect for a summer BBQ or a light, healthy lunch.

Beet & Blue Cheese Salad with Walnut Crumble

This salad combines the earthy sweetness of roasted beets with the sharpness of blue cheese, offering a beautiful contrast of flavors.

The crunchy walnut crumble adds texture, while the tangy dressing ties everything together, making this salad a perfect starter for any dinner party or summer gathering.

Ingredients:

• 3 medium beets, roasted and sliced
• ¼ cup crumbled blue cheese
• ¼ cup walnuts, chopped and toasted
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil and bake at 400°F for 45–60 minutes) and let cool before peeling and slicing.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to create the dressing.
3. In a dry pan, toast the walnuts until golden and fragrant, about 5 minutes.
4. In a large bowl, combine the mixed greens and sliced beets.
5. Drizzle with the dressing and toss to coat.
6. Sprinkle crumbled blue cheese and walnut crumble over the salad just before serving.

This salad strikes a perfect balance between bold and subtle flavors.

The creamy blue cheese complements the roasted beets beautifully, while the crunchy walnuts add a satisfying texture. It’s a sophisticated option for a summer meal or appetizer.

Beet & Orange Salad with Pistachio Dukkah

This Middle Eastern-inspired beet and orange salad is bursting with flavor and texture.

The earthy beets pair perfectly with the bright citrus, while the pistachio dukkah brings an aromatic crunch that enhances the entire dish. It’s an ideal salad for an exotic touch at your next summer party or barbecue.

Ingredients:

• 3 small beets, roasted and sliced
• 2 large oranges, peeled and segmented
• ¼ cup pistachios, shelled
• 2 tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped

For the Dukkah:

• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• ¼ cup pistachios
• 2 tbsp sesame seeds
• 1 tsp salt

Instructions:

1. Roast the beets (wrap in foil and bake at 400°F for 45–60 minutes) and let them cool before peeling and slicing.
2. To make the dukkah, toast the coriander seeds, cumin seeds, sesame seeds, and pistachios in a dry skillet over medium heat for 5–7 minutes until fragrant. Grind the mixture in a mortar and pestle or spice grinder, adding salt.
3. Arrange the sliced beets and orange segments on a serving platter.
4. Sprinkle the pistachio dukkah and chopped parsley over the salad.
5. Drizzle with olive oil before serving.

This vibrant and aromatic salad brings bold, citrusy flavors combined with the richness of roasted beets and the crunchy dukkah.

It’s a unique and unforgettable addition to any summer meal.

Beet & Pomegranate Salad with Mint Yogurt Dressing

This beet and pomegranate salad is as visually stunning as it is flavorful.

The deep reds of the beets and pomegranate seeds pop in this dish, while the mint yogurt dressing adds a refreshing, cool touch to balance out the earthy beets. It’s a perfect salad for special occasions or a light summer lunch.

Ingredients:

• 2 medium beets, roasted and sliced
• 1 cup pomegranate seeds
• 1 small cucumber, thinly sliced
• 2 cups baby arugula
• 2 tbsp fresh mint leaves, chopped

For the Mint Yogurt Dressing:

• ½ cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• 1 tbsp fresh mint, chopped
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil and bake at 400°F for 45–60 minutes) and let cool before peeling and slicing.
2. In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, honey, mint, salt, and pepper to create the dressing.
3. In a large bowl, toss the arugula, sliced cucumber, roasted beets, and pomegranate seeds.
4. Drizzle the mint yogurt dressing over the salad and toss gently to combine.
5. Garnish with additional fresh mint before serving.

This salad is a feast for both the eyes and the palate.

The pomegranate seeds add bursts of sweetness that complement the earthy beets, while the mint yogurt dressing brings a creamy, refreshing element. It’s a great way to add a touch of elegance and freshness to any summer meal.

Beet & Avocado Salad with Lime-Cilantro Dressing

This vibrant salad combines the rich, creamy texture of avocado with the earthy sweetness of roasted beets.

Topped with a tangy lime-cilantro dressing, it’s a fresh and satisfying salad that’s perfect for summer picnics or light lunches.

Ingredients:

• 3 small beets, roasted and sliced
• 1 ripe avocado, sliced
• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1 small red onion, thinly sliced
• ¼ cup toasted pumpkin seeds

For the Lime-Cilantro Dressing:

• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp ground cumin
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil and bake at 400°F for 45–60 minutes) and let them cool before peeling and slicing.
2. In a small bowl, whisk together lime juice, olive oil, honey, cumin, cilantro, salt, and pepper to create the dressing.
3. In a large bowl, combine the mixed greens, sliced beets, avocado, and red onion.
4. Drizzle with the lime-cilantro dressing and toss gently to coat.
5. Sprinkle toasted pumpkin seeds on top before serving.

The creamy avocado and roasted beets come together beautifully, enhanced by the bright, zesty lime-cilantro dressing.

This salad is both refreshing and filling, making it perfect for a summer lunch or a healthy side dish.

Beet & Cucumber Salad with Dill Yogurt Dressing

This light, cool beet and cucumber salad is a refreshing choice for hot summer days.

The crisp cucumber pairs wonderfully with the sweet earthiness of the beets, while the dill yogurt dressing adds a creamy, herby twist.

Ingredients:

• 2 medium beets, boiled or roasted and sliced
• 1 large cucumber, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• ¼ cup crumbled feta cheese (optional)
• 2 cups mixed greens (baby arugula or spinach)

For the Dill Yogurt Dressing:

• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp honey
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Boil or roast the beets and slice them once cooled.
2. In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, honey, fresh dill, salt, and pepper to create the dressing.
3. In a large bowl, combine the sliced beets, cucumber, and mixed greens.
4. Drizzle the dill yogurt dressing over the salad and toss to combine.
5. Sprinkle crumbled feta cheese and fresh parsley on top just before serving.

This salad is a light and refreshing addition to any meal, with the cool cucumber and earthy beets making it a perfect complement to grilled meats or a great standalone dish.

The creamy dill yogurt dressing gives it a fresh, tangy flavor that’s ideal for summer.

Beet & Lentil Salad with Orange-Tahini Dressing

This hearty beet and lentil salad is packed with protein and fiber, making it a satisfying and nutritious dish.

The earthy beets and earthy lentils are balanced out with a creamy, slightly tangy orange-tahini dressing, creating a robust and vibrant salad.

Ingredients:

• 2 medium beets, roasted and chopped
• 1 cup cooked lentils (green or brown)
• 1 small red onion, finely diced
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 2 cups mixed greens (baby spinach or arugula)

For the Orange-Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp fresh orange juice
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil and bake at 400°F for 45–60 minutes) and chop into bite-sized pieces.
2. In a small bowl, whisk together tahini, orange juice, apple cider vinegar, honey, olive oil, salt, and pepper to make the dressing.
3. In a large bowl, combine the cooked lentils, roasted beets, red onion, and mixed greens.
4. Drizzle the orange-tahini dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley before serving.

This salad is a perfect combination of hearty, earthy flavors and refreshing citrus.

The orange-tahini dressing ties the lentils, beets, and greens together beautifully, making it a filling yet refreshing option for lunch or dinner.

Beet & Pear Salad with Gorgonzola and Walnuts

This beet and pear salad combines the sweetness of ripe pears with the earthy richness of roasted beets, paired with creamy gorgonzola cheese and crunchy walnuts.

The result is a sophisticated yet simple salad that’s perfect for a light lunch or an elegant starter for a dinner party.

Ingredients:

• 3 medium beets, roasted and sliced
• 2 ripe pears, sliced
• ¼ cup crumbled gorgonzola cheese
• ¼ cup toasted walnuts, chopped
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil and bake at 400°F for 45–60 minutes) and let them cool before peeling and slicing.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
3. In a large bowl, combine the mixed greens, sliced beets, pear slices, and walnuts.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Sprinkle crumbled gorgonzola cheese on top just before serving.

This salad is a fantastic combination of sweet, savory, and creamy elements.

The pears add a juicy contrast to the earthy beets, while the gorgonzola and walnuts provide richness and crunch. It’s a flavorful, sophisticated salad that’s perfect for any occasion.

Beet & Roasted Brussels Sprout Salad with Mustard Vinaigrette

For a hearty and flavorful salad, try combining roasted Brussels sprouts with earthy beets.

The addition of a tangy mustard vinaigrette ties the flavors together, making this salad a filling yet light choice for a winter-to-summer transition dish or as a side to roasted meats.

Ingredients:

• 2 medium beets, roasted and chopped
• 1 lb Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Roast the beets (wrap in foil and bake at 400°F for 45–60 minutes) and chop into bite-sized pieces.
2. Toss the Brussels sprouts in olive oil, salt, and pepper, and roast in the oven at 400°F for 20–25 minutes, or until crispy and golden.
3. In a small bowl, whisk together Dijon mustard, apple cider vinegar, honey, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine the roasted Brussels sprouts, beets, and chopped parsley.
5. Drizzle the mustard vinaigrette over the salad and toss to coat.

This salad is full of texture, with the crispy Brussels sprouts and tender beets.

The mustard vinaigrette brings a sharp tang that contrasts beautifully with the sweetness of the roasted vegetables. It’s a unique, flavorful dish that’s perfect for cooler summer evenings or as a side to grilled meats.

Beet & Quinoa Salad with Lemon-Herb Dressing

For a nutritious and filling salad, this beet and quinoa combination is an excellent choice.

The nutty quinoa pairs perfectly with the earthy sweetness of roasted beets, while the lemon-herb dressing adds brightness and freshness, making it ideal for meal prep or a light, healthy lunch.

Ingredients:

• 2 medium beets, roasted and chopped
• 1 cup cooked quinoa (red or white)
• 1 cup cherry tomatoes, halved
• ½ cup fresh parsley, chopped
• ¼ cup crumbled feta cheese (optional)
• 2 cups mixed greens (spinach, arugula, or baby kale)

For the Lemon-Herb Dressing:

• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil and bake at 400°F for 45–60 minutes) and let them cool before peeling and chopping.
2. Cook the quinoa according to package instructions, and let it cool.
3. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, fresh parsley, salt, and pepper to make the dressing.
4. In a large bowl, combine the quinoa, roasted beets, cherry tomatoes, mixed greens, and crumbled feta cheese.
5. Drizzle with the lemon-herb dressing and toss gently to combine.

This salad is perfect for a light and satisfying lunch, with a good mix of protein from quinoa and freshness from the lemony dressing.

The roasted beets and creamy feta add richness and depth, making it both hearty and refreshing.

Beet & Roasted Carrot Salad with Tahini Dressing

This vibrant salad combines sweet roasted beets and carrots, both packed with flavor and nutrition.

The creamy tahini dressing enhances the earthy vegetables and adds a rich, nutty element to this colorful and satisfying dish.

Ingredients:

• 2 medium beets, roasted and sliced
• 2 large carrots, roasted and sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp roasted pumpkin seeds
• 2 cups mixed greens (baby spinach or arugula)

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 2 tbsp water (to thin the dressing)
• Salt and pepper to taste

Instructions:

1. Roast the beets and carrots (wrap the beets in foil and bake at 400°F for 45–60 minutes, and roast the carrots in olive oil at 400°F for 25–30 minutes).
2. Let the vegetables cool, then peel and slice the beets and carrots.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, water, salt, and pepper to create the dressing.
4. In a large bowl, combine the roasted beets, roasted carrots, and mixed greens.
5. Drizzle with the tahini dressing and toss gently to coat.
6. Sprinkle roasted pumpkin seeds and fresh parsley on top just before serving.

This salad offers a delightful balance of sweet, earthy, and creamy flavors.

The roasted carrots and beets pair perfectly with the rich tahini dressing, making it a perfect option for a satisfying side dish or a light lunch.

Beet & Chickpea Salad with Avocado and Lemon Dressing

Packed with plant-based protein and healthy fats, this beet and chickpea salad is as nutritious as it is delicious.

The creamy avocado adds richness, while the lemon dressing provides a tangy freshness that enhances the earthy beets and chickpeas.

Ingredients:

• 2 medium beets, roasted and chopped
• 1 cup cooked chickpeas (canned or freshly cooked)
• 1 ripe avocado, diced
• 1 small cucumber, diced
• 2 tbsp fresh cilantro, chopped
• 2 cups mixed greens (arugula, spinach, or baby kale)

For the Lemon Dressing:

• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil and bake at 400°F for 45–60 minutes) and let cool before peeling and chopping.
2. In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, honey, salt, and pepper to create the dressing.
3. In a large bowl, combine the roasted beets, chickpeas, cucumber, avocado, and mixed greens.
4. Drizzle with the lemon dressing and toss gently to coat.
5. Garnish with fresh cilantro before serving.

This salad is a hearty, refreshing option that’s both filling and nutrient-packed.

The creamy avocado and lemon dressing perfectly complement the earthy beets and chickpeas, making this salad an excellent choice for lunch or as a side to grilled dishes.

Beet & Apple Salad with Walnuts and Honey-Dijon Dressing

This beet and apple salad brings together the earthy sweetness of roasted beets and the crisp, tart flavor of apples, all topped with crunchy walnuts and a tangy honey-Dijon dressing.

It’s an ideal salad for a fresh and light summer meal or as a side dish to any main course.

Ingredients:

• 2 medium beets, roasted and sliced
• 1 large apple, thinly sliced (Granny Smith or Fuji works well)
• ¼ cup toasted walnuts, chopped
• 4 cups mixed greens (spinach, arugula, or baby kale)
• 2 tbsp crumbled goat cheese (optional)

For the Honey-Dijon Dressing:

• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Roast the beets (wrap in foil and bake at 400°F for 45–60 minutes) and let them cool before peeling and slicing.
2. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper to make the dressing.
3. In a large bowl, combine the mixed greens, sliced beets, sliced apple, and toasted walnuts.
4. Drizzle with the honey-Dijon dressing and toss gently to coat.
5. Sprinkle crumbled goat cheese on top before serving, if desired.

This salad is a delicious balance of sweet, tart, and creamy flavors.

The beets and apples work beautifully together, while the honey-Dijon dressing adds a tangy sweetness. It’s a wonderful option for a light summer lunch or as a complement to grilled meats.