Roasted Beet Salad with Honey Dijon Vinaigrette

Susan Bickta


This delicious salad is a combination of three of my favorite salads. I like to make this during the holidays because it is so colorful. I almost called it "Bejeweled Roasted Beet Salad" because of all of the jewel-tone colors!

Blue Ribbon Recipe

YUM-MY!!! This salad may be one of my new favorites. I could not stop munching on this one all day long. I'm putting this on my must-make list for the next time guests stop by. The Test Kitchen

★★★★★ 3 votes
10 Min
1 Hr 30 Min


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1/3 c
vegetable oil
1/4 c
apple cider vinegar
3-4 Tbsp
1 tsp
stone ground dijon mustard
clove garlic, smashed and minced


4 medium
golden beets, tops removed and scrubbed
2 medium
red beets, tops removed and scrubbed
1-2 Tbsp
vegetable oil
1/4 c
diced red onion
1/2 c
sweetened dried cranberries
1 c
baby spinach, packed
1/2 c
toasted pecans
1/2 c
gorgonzola crumbles

How to Make Roasted Beet Salad with Honey Dijon Vinaigrette


  • 1To make vinaigrette: Put oil, vinegar, honey, mustard and garlic in a jar with a tight fitting lid. Shake well to mix. Set aside.
  • 2Preheat oven to 400 degrees F. Place golden beets on a large piece of aluminum foil and drizzle with oil. Wrap tightly, making a packet. Place on a baking sheet. Do the same with the red beets. Roast for 1 hour to 1 hour 15 minutes or until knife inserted in largest beet meets no resistance. Remove from oven and cool.
  • 3Remove skins by rubbing off with hands under a stream of cool water.
  • 4To make salad: Roughly chop beets into bite size chunks. Place in a large bowl. Add the onion, dried cranberries, spinach, pecans and gorgonzola. Give the vinaigrette another shake to mix well then pour over beet mixture in bowl. Toss GENTLY to combine.
  • 5NOTE: to toast pecans - place in a single layer on a large non-stick baking sheet and bake at 350 degrees F. for 10-12 minutes, stirring often to prevent burning, until toasted and fragrant.

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About Roasted Beet Salad with Honey Dijon Vinaigrette

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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