Roasted Beet Salad Recipe
Red beets, field greens, goat cheese, glazed sunflower seeds, pickled carrots, honey poppy dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Honey Poppy Dressing
Method
Preparing the Beets
- 1
Roasting the Beets
Preheat oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Remove from oven and let cool.
- 2
Making the Dressing
- 3
Mixing the Dressing
In a small bowl, whisk together the honey, poppy seeds, olive oil, apple cider vinegar, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembling the Salad
- 4
Combining Ingredients
In a large salad bowl, combine the roasted beet pieces, field greens, and pickled carrots. Drizzle with the honey poppy dressing and toss gently to combine.
- 5
Adding Cheese and Seeds
Crumble the goat cheese over the salad and sprinkle the glazed sunflower seeds on top. Serve immediately.