If you love beets and want a simple beet salad recipe without cheese, this Whole Roasted Beet Salad with Balsamic Vinaigrette will win you over. It’s an easy, colorful side that pairs well with a variety of healthy meals.
Updated from the original post dated June 21, 2016.
Roasting beets intensifies their natural sweetness and makes them tender and delicious. I prefer roasting beets whole — it’s simple, keeps their texture intact and makes peeling effortless once they’re cooked. Whole roasted beets can be sliced any way you like and dressed with a bright balsamic vinaigrette for a dish that’s as beautiful as it is flavorful.
More on Beets
Different Methods for Roasting Whole Beets
- Instant Pot: Pressure cooking is fast and reliable for whole beets when time is short.
- Dutch Oven: A covered baking dish steams the beets gently and works well in the oven.
- Baking Dish: Use a shallow dish, add a bit of water, cover with damp parchment and seal with foil for even roasting.
- Foil Packet: Individually wrapping beets in parchment and foil traps steam — take care to avoid direct contact between beet and aluminum.
Ingredients
- Beets: Golden, red, or a mix — roasting whole preserves color and texture.
- Extra virgin olive oil: A little brings out the beet flavor and helps absorb fat-soluble nutrients.
- Vinegar: A blend of balsamic and white vinegar balances the beets’ sweetness; white balsamic works well too.
- Fresh herbs: Parsley is classic; basil, oregano or thyme are good substitutes.
- Seasoning: Coarse sea salt and freshly ground black pepper to taste.
How to Roast Whole Beets for Salad
Roasting beets whole is straightforward. This salad features the beets dressed simply with oil, vinegars and herbs, but you can also toss the slices with greens like arugula or kale if you prefer.
Prepare the beets by trimming the tops and root ends so they sit flat. Save the beet greens — they’re great sautéed or added to salads. Wear gloves if you want to avoid staining your hands.
Instant Pot: Place trimmed whole beets on a rack with 1 cup water, seal and cook at high pressure. Medium beets usually need about 15–20 minutes; adjust time for size. Use quick release and test for tenderness.
Dutch Oven: Arrange trimmed beets in the pot with about 1″ of water, cover and roast at 425°F (220°C) for about 1 hour for medium beets. Larger beets need longer — check with a fork.
Baking Pan: Use a shallow baking dish with about 1″ of water. Place a piece of damp, wrinkled parchment over the beets and seal the dish with foil. Roast at 425°F (220°C) for about 1 hour for medium beets, adding time for larger roots.
How Long to Cook Whole Beets
Beets are done when a fork or paring knife slips in easily. For salad, aim for tender but not mushy.
- Pressure cooker: About 15–20 minutes on high for medium beets; adjust 3–5 minutes up or down by size. Use quick release.
- Oven (Dutch oven or baking dish): Roast at 425°F for roughly 1 hour for medium beets; add 10–20 minutes for larger roots.
- Foil packets: Roast at 400°F; small beets about 45 minutes, medium 55–65 minutes, extra-large up to 75 minutes. Use parchment between the beet and foil to prevent metallic contact.
Let beets cool until you can handle them. The skins will rub off easily with a paper towel or slip away with a small knife. Cut the beets in half, then into wedges and place in a bowl.
While still warm, drizzle the beets with olive oil, balsamic vinegar and a touch of white vinegar. Season with sea salt, freshly ground black pepper and minced parsley. Toss gently and taste, adjusting salt and pepper as needed.
Pro Tips
- Don’t discard beet greens — sauté the stems first, then add the leaves for a quick, nutritious side.
- Mix gold and red beets for striking contrast and flavor complexity.
- To remove beet stains from a wooden board, sprinkle kosher salt and scrub with half a lemon.
- For baked pans with stuck-on beet residue, boil water with a little baking soda in the pan to loosen stains, then wipe clean.
Recipe
Whole Roasted Beets with Vinaigrette
Equipment
- Instant pot or pressure cooker (optional)
- Dutch oven or covered baking dish
- Cutting board and paring knife
Ingredients
- 1 ½ lbs beets, trimmed
- 2 Tbsp olive oil
- 2 tsp balsamic vinegar
- 1 tsp white vinegar
- ¼ tsp coarse sea salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp fresh parsley, minced
Instructions
- Preheat oven to 425°F (if using oven).
- Wash and trim beets.
Instant Pot
- Insert the rack and place beets on it. Add 1 cup water, seal and cook at high pressure: about 15–20 minutes for medium beets (adjust time by size). Use quick release and check for tenderness.
Oven Roasting
- Place trimmed beets in a Dutch oven or shallow baking dish with about ½–1″ of water. Cover tightly with a lid or damp parchment sealed with foil. Bake at 425°F for about 1 hour for medium beets; increase time for larger beets.
- Beets are done when tender to a fork. Let cool slightly, then rub or peel the skins off.
- Slice beets into wedges. While still warm, drizzle with olive oil, balsamic and white vinegar. Season with sea salt, black pepper and parsley, toss and adjust seasoning to taste.
Notes
- Serve: Serve warm, at room temperature or chilled. Great on top of salad greens or in hummus for color.
- Prep ahead: Roast whole beets and store in an airtight container in the fridge up to one week.
- Store: Keep the dressed beet salad refrigerated in an airtight container for up to a week; refresh with extra parsley when serving.
- Freeze: Roasted whole beets freeze up to 3 months wrapped in parchment and foil or placed in freezer bags.
Nutrition (approx.)
Nutrition estimates are approximate and depend on exact ingredients used.
More Root Vegetable Recipes
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Lentil Salad with Roasted Vegetables -
Whole Roasted Carrots with Tahini Sauce
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Balsamic Roasted Root Vegetables
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Easy Tzimmes with Carrots and Sweet Potatoes
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