By Melissa Clark
- Total Time
- 1 hour 15 minutes
- Rating
- 4(271)
- Notes
- Read community notes
Here's a hearty roasted beet salad that doesn't take hours to make. Cutting the beets up into small cubes shortens the cooking time and results in all over caramelization that you don't get with roasted whole beets. By the time you're finished prepping the rest of the salad, the beets will be done.
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Ingredients
Yield:6 appetizer-size servings
- 2pounds red beets, peeled, cut into ½-inch cubes
- ½cup (8 tablespoons) extra virgin olive oil
- 2½tablespoons red wine vinegar
- ½teaspoon kosher salt, more to taste
- Freshly ground black pepper to taste
- 1large garlic clove, minced
- 2teaspoons chopped fresh tarragon
- 1head radicchio, cut into bite-size pieces (about 4 cups)
- 1large head endive, cut into bite-size pieces (about 2 cups)
- ½cup chopped fresh parsley
- 4ounces bucheron or other goat cheese, cut into cubes
- ⅔cup shelled, toasted pistachios, coarsely chopped
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
364 calories; 29 grams fat; 6 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 21 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 9 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
Step
2
In a large bowl, toss together the beets, 2 tablespoons oil, ½ tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 30 minutes more. Cool; transfer to a small bowl.
Step
3
With mortar and pestle, or the back of a knife, mash garlic with ½ teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
Step
4
Toss beets with 2 tablespoons of the vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.
Ratings
4
out of 5
271
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Cooking Notes
Es
The parts didn't quite add up to the whole, i.e., the beets were so wonderful by themselves and they were quite muted in the salad. Salad looked beautiful but needed something. I'll work on it.
MW
try fresh mint...w/lemon dijon vinaigrette and less endive/radicchio and mix of golden and red beets...
Nancy
Quite good. The second time I made it I used hazelnut oil and chopped hazel nuts for a nice flavor change. (I love nut oils as a way to add flavor dimension to salads.) As a writer suggested below, I used frisee instead of endive to great effect.
TedMeister25
The salad looks beautiful but doesn’t taste good as is. The good: Beets, spices, and pistachios were greatThe bad: The endive and radicchio were bitter, and the bucheron was not right. A piece of regular, crumbly goat cheese would have served this recipe better.It just had a bitter taste :(
KraftyBeaver
Used less oil, worked well!
Equitraveler
I used radicchio trevisano and golden beets, but no endive as there were none at the grocery. I switched out goat cheese and pistachios for gorgonzola and walnuts, but made the dressing per the recipe. In retrospect, I think a white balsamic dressing would have worked better than red wine vinegar given the bitterness of the radicchio. The basic combination is good and lends itself to adaptation. Served with Duroc chops, pan seared and finished in the oven with herb butter.
David
this is really a good recipe. I made is as written and serve it at a lunch for 10 and all enjoyed it,.Unless they were lying :).
François
Great salad. I used only radicchio treviso and pre-cooked organic beets from Spain, and I replaced half the olive oil with walnut oil. Served with the peppered filet of beef with cranberries by Florence Fabricant on this site. Fabulous with a good pinot noir.
Liz L
Agree with other comments that the sum is less than the parts. The dressing for me was a miss, and with the oil in the beets, the whole thing ate greasy to me, despite using only some of the dressing. Next time l’ll roast the beets whole in tinfoil (no oil) and try vinaigrette with less oil and some Dijon to add some more acidity / brightness.
TedMeister25
The salad looks beautiful but doesn’t taste good as is. The good: Beets, spices, and pistachios were greatThe bad: The endive and radicchio were bitter, and the bucheron was not right. A piece of regular, crumbly goat cheese would have served this recipe better.It just had a bitter taste :(
Valerie
Delicious. I used Belgian endive because that's what the store had. I made the dressing ahead of time and mixed it in soon before eating. So good, I'll make it again.
Andrea
I made this pretty much as described but used sherry vinegar and Chioggia beets. The combo nation of flavors was subtle and delicious. We will make it again and again.
Sophie
Beets, goat cheese, and dressing are great. Radicchio is way too bitter in my opinion and mutes the beet’s beautiful color. We ended up throwing the whole thing away it was so bad. Would have been great with spinach instead!
BLU
A tasty salad. The endive made it slightly bitter, but honey could be added to the dressing. Since I didn't have tarragon, I substituted a mixture of rosemary and oregano, and it gave it some savory flavor. I'll make it again.
David C
A terrific winter salad. Added sliced blood oranges and a touch of date syrup in the dressing to offset the intense bitterness of the radicchio and endive. Also sprinkled a few tarragon leaves over the top for serving. Really delicious.
Beet Lover
This salad is great the second day, maybe even better as the flavors have time to meld together.
Margie
When we had the contaminated romaine scare in December, this became my go-to winter salad, and still is. I add a teaspoon or so of whole grain mustard and some sugar to the vinaigrette. I love the color and all the flavor profiles of this salad!
Cheryl
found the dressing to be bland and the salad too bitter.. beets were great
eileen
I loved this and substituted feta cheese.
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