Roasted Beet Salad with Creamy Tarragon Dressing

The sweet flavors and vibrant colors of a roasted beet salad can’t be beet! With a few simple steps, you’ll have a delicious salad packed with antioxidants and other heart-healthy nutrients.

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Roasted Beet Salad with Creamy Tarragon Dressing

  • Author: Danielle Moore
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 1x
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Ingredients

Instructions

  1. Preheat oven to 375F
  2. Line a sheet pan with parchment paper or silpat
  3. Arrange diced beets on prepared sheet pan and season with salt and pepper to taste
  4. Roast 25-30 minutes, until tender
  5. In a bowl, whisk together coconut cream, white balsamic, half of tarragon and salt and pepper to taste
  6. Serve beets drizzled with creamy tarragon dressing then garnish with remaining tarragon

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 91.6
  • Sugar: 8.8
  • Sodium: 137
  • Fat: 3.8
  • Saturated Fat: 1.5
  • Unsaturated Fat: 2.2
  • Trans Fat: 0
  • Carbohydrates: 12.1
  • Fiber: 3.2
  • Protein: 8.8
  • Cholesterol: 0

Keywords: dairy free, egg free, gluten free, grain free, oil free, soy free, vegan

Can I keep my beets whole?

You sure can! Depending on their size, whole beets will take a significantly longer time to roast. You’re probably looking at about an hour in the oven. If you’re going to keep them whole, I suggest peeling them first then carefully poking ventilation wholes with a fork or the tip of a knife around the beet to get the air circulating.

Can I skip the oven?

Boiled or steamed beets work great in this recipe as well. Simply cover whole beets with water, bring to a boil then simmer about an hour, depending on the size of the beet. If you chop them first, then the cook time should be about the same as the oven. And as an added bonus, your cooking water is an excellent natural dye. Stash it away for later!

What other dressing pairs well with this?

If a creamy dressing isn’t what you’re craving, try a simple vinaigrette with these beets. Simply make the dressing as described but instead of the coconut milk, use 1 Tbsp avocado oil, if your diet allows. If you’re avoiding oil, then the beets are just as delicious simply drizzled with white balsamic and/or honey then sprinkled with tarragon.

Can I eat this cold?

Absolutely. A cold roasted beet salad is one of my favorite ways to enjoy beets. Simply stash the beets in the refrigerator until chilled. I’d recommend making the dressing just before serving. The coconut milk will solidify in the refrigerator. If you do want to make the dressing ahead of time and stash that in the fridge as well, simply whisk it well before adding to your salad.

Can I add other vegetables?

The more the merrier when it comes to roasted vegetables. To stay true to the original texture and flavor of the recipe, I’d stick with root vegetables. You can throw some parsnips, turnips or carrots on the sheet pan with the beets. They all take about the same amount of time to cook and will keep that slight crunch that beets have after roasting. For even more veggie power, I love serving this over a bed of greens.


Recipe compatibility with your diet type

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This recipe has been custom designed for Agrarian, California Coastal, California Keto, Forager, Hunter Gatherer, Lean Machine, Mediterranean, Modified Paleo, Mosaic, Nordic, Okinawan, Paleo Plus, Pegan, Pescetarian, Trainer, Urban Grazer, Vegetarian, Villager, Wayoan and West Angeleno diet types, learn more.

Danielle Moore

Danielle Moore is a professional recipe developer, Nutrition expert, food photographer and lover of veggies. Read her full bio here.

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