As the days get longer and warmer, our taste buds crave refreshing and light dishes that can help us beat the heat. One such recipe that fits the bill perfectly is a classic cold beet salad. Beets are not only delicious but also packed with nutrients like fiber, vitamins, and minerals. When combined with other ingredients like citrus fruits, herbs, and nuts, they make for a flavorful and nutritious summer side dish or main course.
In this article, we’ll explore 18 refreshing cold beet salad recipes that you can try at home. From classic combinations to innovative twists, these salads are sure to satisfy your taste buds and provide a perfect respite from the sweltering summer heat. Whether you’re looking for a healthy snack or a light meal, our collection of cold beet salad recipes has got you covered.
Classic Cold Beet Salad with Feta and Walnuts
This refreshing salad is a perfect combination of sweet and tangy flavors, featuring roasted beets, crumbly feta cheese, and crunchy walnuts. It’s an ideal side dish for any occasion.
Ingredients:
– 2 large red beets
– 1/4 cup olive oil
– Salt, to taste
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tablespoons white wine vinegar (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for about 45 minutes, or until tender when pierced.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine the sliced beets, feta cheese, parsley, and walnuts.
5. Drizzle with olive oil and white wine vinegar (if using).
6. Season with salt to taste.
7. Serve chilled or at room temperature.
Cooking Time: 45 minutes
Tangy Citrus and Beet Salad with Mint
This refreshing salad combines the natural sweetness of beets and citrus fruits with the cooling essence of mint, creating a perfect harmony of flavors. A great side dish or light lunch option for warm weather.
Ingredients:
– 2 large beets
– 1 navel orange, peeled and segmented
– 1 blood orange, peeled and segmented
– 1/4 cup fresh mint leaves
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and dice into 1-inch pieces.
3. In a large bowl, combine roasted beets, orange segments, and mint leaves.
4. In a small bowl, whisk together olive oil and apple cider vinegar. Season with salt and pepper to taste.
5. Pour the dressing over the beet mixture and toss gently to combine.
Cooking Time: 1 hour (including roasting time)
Creamy Horseradish Beet Salad
This sweet and tangy salad combines the earthy flavor of beets with a spicy kick from horseradish, all wrapped up in a creamy dressing. Perfect for a light lunch or as a side dish for your next dinner party.
Ingredients:
– 2 large beets
– 1/4 cup cream cheese, softened
– 2 tablespoons plain Greek yogurt
– 1 tablespoon prepared horseradish
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and slice into wedges.
3. In a medium bowl, mix together cream cheese, yogurt, horseradish, vinegar, and honey until smooth.
4. Arrange beet wedges on a serving plate. Spoon the creamy dressing over the beets.
5. Season with salt and pepper to taste. Garnish with fresh parsley or chives, if desired.
Cooking Time: 50 minutes
Roasted Beet and Goat Cheese Salad
This vibrant salad combines the natural sweetness of roasted beets with the tanginess of goat cheese, perfect for a light and refreshing meal or as a side dish. The earthy flavor of the beets pairs beautifully with the creamy cheese and peppery arugula.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese (chèvre)
– 4 cups arugula leaves
– 1 tablespoon balsamic glaze (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula, roasted beets, and crumbled goat cheese.
5. Drizzle with olive oil and sprinkle with salt and pepper to taste.
6. If desired, drizzle with balsamic glaze for added flavor.
Cooking Time: 45-50 minutes
Beet and Apple Salad with Honey Dressing
This refreshing salad combines the natural sweetness of beets and apples with a drizzle of honey, creating a perfect balance of flavors. Perfect for a light lunch or dinner, this recipe is also great as a side dish or light accompaniment to your favorite main course.
Ingredients:
– 2 large beets
– 1 large apple, peeled and diced
– 1/4 cup chopped fresh parsley
– 2 tbsp honey
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the beets for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and dice into small pieces.
4. In a large bowl, combine the roasted beets, diced apple, and chopped parsley.
5. In a small bowl, whisk together honey and olive oil to create the dressing.
6. Pour the dressing over the beet mixture and toss to coat.
7. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Spicy Ginger-Lime Beet Salad
This refreshing salad combines the sweetness of roasted beets with the spiciness of ginger and lime, creating a perfect balance of flavors.
Ingredients:
– 2 large beets
– 1-inch piece of fresh ginger, peeled and grated
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lime juice
– 1 teaspoon honey
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. While beets are roasting, mix together olive oil, grated ginger, lime juice, and honey in a small bowl.
3. Once beets are cooled, peel and dice them into bite-sized pieces.
4. In a large bowl, combine roasted beets, ginger-lime dressing, and salt to taste. Toss gently to coat.
5. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 50 minutes (including roasting time)
Beet and Quinoa Salad with Lemon Vinaigrette
A sweet and tangy salad that combines the earthiness of beets with the nuttiness of quinoa, all tied together with a refreshing lemon vinaigrette.
Ingredients:
– 2 medium beets
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and dice into 1-inch pieces.
4. In a large bowl, combine quinoa, parsley, feta cheese (if using), and roasted beets.
5. In a small bowl, whisk together lemon juice and olive oil.
6. Pour the vinaigrette over the salad and toss to coat.
7. Season with salt and pepper to taste.
Cooking Time: 1 hour
Cold Beet and Cucumber Salad with Dill
Beat the heat with this light and refreshing salad, perfect for a summer gathering or a quick lunch. This easy-to-make recipe combines the natural sweetness of beets and cucumbers with the brightness of fresh dill.
Ingredients:
– 2 large beets
– 1 large cucumber, peeled and thinly sliced
– 1/4 cup chopped fresh dill
– 2 tablespoons white wine vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and thinly slice them.
3. In a large bowl, combine sliced beets, cucumber, and chopped dill.
4. In a small bowl, whisk together vinegar and olive oil. Pour over the beet mixture and season with salt and pepper to taste.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 45-50 minutes (roasting beets) + 30 minutes (chilling)
Golden Beet and Arugula Salad with Balsamic Glaze
This vibrant salad combines the natural sweetness of golden beets with the peppery flavor of arugula, all tied together with a rich balsamic glaze. Perfect as a side dish or light lunch.
Ingredients:
– 2 large golden beets
– 4 cups arugula
– 1/4 cup olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Balsamic glaze (store-bought or homemade)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let beets cool, then peel and slice into wedges.
3. In a large bowl, combine arugula and sliced beets.
4. In a small bowl, whisk together olive oil, white wine vinegar, and honey to make the vinaigrette.
5. Pour the vinaigrette over the beet mixture and toss to coat.
6. Drizzle with balsamic glaze and season with salt and pepper to taste.
Cooking Time: 1 hour (including roasting time)
Beet and Avocado Salad with Lime Dressing
This refreshing salad combines the sweetness of beets with the creaminess of avocado, all tied together with a zesty lime dressing. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 2 large beets
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Chopped fresh cilantro or parsley for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for about 45 minutes, or until tender.
2. Let the beets cool, then peel and dice them into small pieces.
3. In a large bowl, combine the diced beets, avocado, lime juice, and olive oil. Season with salt and pepper to taste.
4. Garnish with chopped cilantro or parsley if desired.
5. Serve immediately and enjoy!
Cooking Time: 45 minutes (including roasting time)
Pickled Beet and Red Onion Salad
This vibrant salad combines the sweetness of pickled beets with the pungency of red onion, all tied together with a tangy dressing. A perfect side dish for your next gathering.
Ingredients:
– 1 large beet, peeled and thinly sliced
– 1 large red onion, thinly sliced
– 1/4 cup white vinegar
– 2 tablespoons sugar
– 1 tablespoon salt
– 1/4 cup water
– 2 tablespoons olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. In a medium saucepan, combine the sliced beet and red onion.
2. In a small bowl, whisk together the vinegar, sugar, and salt until dissolved.
3. Pour the vinegar mixture over the beets and onions, making sure they are fully submerged.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Remove from heat and let cool to room temperature.
6. Once cooled, whisk together the olive oil and chopped parsley (if using).
7. Pour the dressing over the pickled beets and onions, tossing to combine.
Cooking Time: 20-25 minutes
Beet and Orange Salad with Pistachios
This vibrant salad combines the natural sweetness of beets and oranges with the crunch of pistachios, making it a perfect side dish or light lunch. The earthy flavor of the beets is balanced by the brightness of the citrus, while the pistachios add a satisfying crunch.
Ingredients:
– 2 large beets
– 1 large orange, peeled and segmented
– 1/4 cup pistachios, chopped
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap the beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and dice into bite-sized pieces.
3. In a large bowl, combine the cooled beets, orange segments, and chopped pistachios.
4. Drizzle with olive oil and white wine vinegar; season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 50 minutes
Herbed Beet Salad with Yogurt Dressing
A refreshing twist on traditional beet salads, this recipe combines the natural sweetness of beets with the tanginess of yogurt and the brightness of fresh herbs. Perfect for a light and healthy side dish or main course.
Ingredients:
– 2 large beets
– 1/4 cup plain Greek yogurt
– 1 tablespoon chopped fresh dill
– 1 tablespoon chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into wedges.
3. In a bowl, whisk together yogurt, dill, parsley, garlic, salt, and pepper.
4. Toss the beet slices with the yogurt dressing and drizzle with olive oil.
5. Serve immediately.
Cooking Time: 45-50 minutes
Beet and Carrot Salad with Tahini Dressing
This vibrant salad combines the natural sweetness of beets and carrots with the creamy richness of tahini dressing, perfect for a light and refreshing meal or snack.
Ingredients:
– 2 medium beets, peeled and thinly sliced
– 4 medium carrots, peeled and grated
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the beet slices with a pinch of salt and roast in the oven for 20-25 minutes, or until tender.
3. In a large bowl, combine the roasted beets, grated carrots, tahini, lemon juice, and olive oil. Season with salt and pepper to taste.
4. Garnish with fresh parsley or cilantro if desired.
5. Serve immediately, or refrigerate for up to 24 hours.
Cooking Time: 20-25 minutes
Beet and Pomegranate Salad with Walnuts
Experience the sweet and earthy flavors of this refreshing salad, perfect for a light lunch or as a side dish. The combination of roasted beets, tangy pomegranate, and crunchy walnuts creates a delightful harmony of textures and tastes.
Ingredients:
– 2 large beets
– 1/4 cup pomegranate seeds
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 1 tbsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a large bowl, combine roasted beets, pomegranate seeds, parsley, and walnuts.
5. Drizzle with olive oil and apple cider vinegar; season with salt and pepper to taste.
Cooking Time: 50 minutes
Cold Beet and Chickpea Salad with Cumin
A refreshing summer salad that combines the sweetness of beets, the creaminess of chickpeas, and the warmth of cumin. This recipe is perfect for a light lunch or as a side dish.
Ingredients:
– 2 large beets
– 1 can chickpeas (14.5 oz)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and dice into 1/2-inch pieces.
4. In a large bowl, combine chickpeas, cilantro, olive oil, lemon juice, and cumin.
5. Add the diced beets to the bowl and toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 50 minutes
Beet and Radish Salad with Lemon Zest
This refreshing salad combines the sweetness of roasted beets with the spicy crunch of radishes, all tied together with a burst of citrusy lemon zest. Perfect for a light and revitalizing side dish or lunch.
Ingredients:
– 2 large beets
– 1 large bunch of radishes (about 6-8)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 2 lemons, zested
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast beets for 45-50 minutes, or until tender when pierced with a fork.
3. Slice radishes into thin wedges and set aside.
4. In a large bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper.
5. Add roasted beets, sliced radishes, and lemon zest to the bowl; toss gently to combine.
6. Garnish with chopped parsley, if desired.
Cooking Time: 50 minutes
Beet and Kale Salad with Maple Dijon Dressing
This vibrant salad combines the earthy sweetness of beets with the slightly bitter flavor of kale, all tied together with a tangy maple dijon dressing.
Ingredients:
– 2 medium beets
– 4 cups curly kale, stems removed and discarded, leaves chopped
– 1/2 cup crumbled goat cheese (optional)
– 1/4 cup chopped pecans (optional)
– 2 tbsp maple syrup
– 2 tbsp dijon mustard
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for 45-50 minutes, or until tender.
2. In a large bowl, massage kale leaves with your hands until slightly softened.
3. Peel roasted beets and slice into wedges.
4. In a small bowl, whisk together maple syrup, dijon mustard, and olive oil to make dressing.
5. Toss beet wedges and kale leaves with dressing. Top with goat cheese and pecans (if using). Season with salt and pepper to taste.
Cooking Time: 50 minutes
Summary
Beat the heat this summer with these refreshing cold beet salad recipes! From classic combinations to bold and zesty flavors, there’s something for everyone. Try pairing beets with tangy feta and walnuts, or with citrus and mint for a burst of freshness. Add some spice with ginger-lime dressing or cool down with creamy horseradish and goat cheese. Whether you’re in the mood for something light and fruity or hearty and filling, these 18 recipes will keep your taste buds happy all summer long.
