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Roasted Beet Salad


Dierbergs recipe

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  • 6 medium beets
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup sour cream
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon sugar
  • 8 cups mixed salad greens
  • 1/2 cup chopped red onions
  • 1/2 cup chopped pecans, toasted
  • 5 ounces crumbled blue cheese or feta cheese
  • Freshly ground black pepper



Step 1

Peel and trim beets; cut in half from stem to root. Place beets on foil-lined jellyroll pan. Drizzle with olive oil and season with salt and pepper; toss until well mixed. Arrange beets in single layer. Roast in 375F oven stirring occasionally until tender, about 20 to 25 minutes. Cool completely. Cut into bite-sized pieces.

In small bowl, stir together sour cream, vinegar, garlic, and sugar. In large serving bowl, combine greens and onion; toss until well mixed. Divide greens among 6 to 8 individual serving plates. Drizzle dressing over greens. Top with beets, pecans, cheese and pepper.

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