One of my favorite things to do is recreate dishes I’ve fallen in love with at local restaurants, and this beautiful chopped beet salad is inspired by one I always order at West End Restaurant. Every time I have it, I tell myself, “I have to make this at home!” After a little experimenting, I think I came pretty close! What really makes this salad extra special are the fresh radish microgreens. I’m fortunate to have Local Acre right in my neighborhood, where I can pick up the freshest microgreens without having to sprout my own. I do grow sprouts occasionally, but theirs are absolutely beautiful, incredibly fresh, and such a treat to have nearby.
This salad is everything I love in one bowl, sweet roasted beets, peppery arugula, fresh parsley, juicy oranges and grapes, crunchy walnuts, creamy goat cheese, and a simple balsamic dressing that lets all the fresh flavors shine. It’s colorful, satisfying, and packed with wholesome ingredients, making it perfect for summer lunches, backyard dinners, or bringing to a gathering with friends.
Since I rarely measure when I make salads, the ingredient amounts are approximate. Don’t be afraid to make it your own!
Add a little extra of your favorite ingredients and adjust the dressing to taste. It’s one of those recipes that’s hard to mess up and always turns out delicious! Why You’ll Love This Salad.
- Fresh, colorful, and full of flavor
- Naturally gluten-free and vegetarian
- Perfect appetizer for entertaining
- Loaded with fiber, antioxidants, and healthy fats
- Light enough for summer, yet filling enough for a meal
Why Beets Are So Good for You:
Beets aren’t just beautiful, they’re one of the most nutritious vegetables you can eat. They are low in calories yet high in vitamins and minerals! They’re naturally rich in fiber, folate, potassium, vitamin C, and manganese, while their vibrant color comes from powerful antioxidants called betalains, which help protect your cells from oxidative stress.
Beets are also an excellent source of natural dietary nitrates, which may help improve circulation, support healthy blood pressure, and even boost exercise performance. Paired with heart-healthy walnuts, antioxidant-rich parsley, vitamin C from fresh oranges, healthy fats from olive oil, and protein from creamy goat cheese, this salad is as nourishing as it is delicious.
I hope you enjoy this salad as much as I do. It’s become one of my favorites, and I have a feeling it might become one of yours, too!
Here you go, Enjoy!
Elissa XOXO
Salad:
- 1 large golden beet roasted and chopped med/small
- 1 large red beet roasted and chopped med/small
- A couple of handfuls of chopped parsley (flat leaf)
- 1/2 to 1 cup large chopped arugula, or baby not chopped
- Radish micro greens to garnish on top, if you can get them
- Chopped red onion, about 1/4 cup
- 1/4 cup of orange, fresh chopped in small chunks (remove white)
- 1/4 cup quartered red grapes
- 1/4 cup chopped walnuts
- Goat cheese, get a good creamy one (top salad with it)
Dressing:
- Balsamic vinegar
- Olive oil
- Celtic seal salt
- Couple squeezes of juice from the orange
Wash and dry the beets. Roasting the beets is so easy! Don’t peel them, you will peel them later. Preheat oven to 400 degrees. Wrap each beet separately in tin foil. Coat with a little olive oil and celtic sea salt before wrapping in foil. Wrap tight and set on a baking pan before putting in the oven. Roast 45-60 minutes. They should be fork tender. Let cool. Peel them, the skin should come right off. I wear rubber gloves and sometimes use a paper towel if the skin is a bit stubborn :). After completely cooled and the skin is off, chop small to medium little squares and put in a large bowl. Add all the other ingredients except the goat cheese, radish micro greens and dressing. I add these three as I serve. If you are serving the whole salad at once then drizzle the vinegar, olive oil, orange juice and salt and toss gently to coat. Taste to see if you need to adjust these. You do not need much dressing for this salad! It should be light. Top with goat cheese and micro greens.
Note: If you are not going to eat the whole salad that day I would add the dressing, goat cheese and sprouts before serving 🙂 Get ready for a healthy, yummy salad!
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