Roasted Beet Salad

By: The Local Palate
Blair Dragon Columbia RutaSmith

This roasted beet salad recipe is adorned with unique greens like Napa cabbage and a vinaigrette glaze and it bursts with earthy flavors and vibrant hues with every bite.

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Serves 4 to 6

    Make the Roasted Beets:
  • 3 tablespoons olive oil
  • 3 tablespoons Sweet Baby Ray’s barbecue sauce
  • 1 tablespoon soy sauce 1 bunch (2-3 pounds) beets
  • ¼ cup rice wine vinegar
  • ¼ cup honey
  • Sea salt
  • Make the Vinaigrette:
  • ¼ cup extra-virgin olive oil
  • ¼ cup fish sauce
  • ¼ cup turbinado sugar
  • Zest and juice of 2 limes
  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • Make the Greens:
  • 1 head Napa cabbage, shaved thin
  • ½ head romaine greens, shredded
  • 3 carrots, peeled and cut into matchsticks
  • 1 white onion, shaved thin
  • ½ bunch cilantro, chopped, plus more for garnish
  • 1 bunch scallions, chopped

Make the Beets:

  1. Preheat oven to 375 degrees.
  2. In a large bowl, mix olive oil, barbecue sauce, and soy sauce.
  3. Wash beets and toss in mixture, then place in an ovenproof pan, cover, and roast until fork tender, about 1½ hours. Allow to cool enough to touch and then peel and cut into bite-size pieces.
  4. In a large bowl with a lid, mix vinegar, honey, and a pinch of sea salt.
  5. While beets are still slightly warm, add to bowl, cover, and place in fridge to marinate.

Make the Vinaigrette:

  1. In a bowl, combine all ingredients and let sugar dissolve.

Make the Greens:

  1. In a salad bowl, mix all ingredients. Thirty minutes before serving dress well with vinaigrette.

To Assemble:

  1. Place a handful of marinated greens on each plate and spoon marinated beets on top. Garnish with fresh cilantro and pinch of sea salt and serve.
  • Recipe By
    Blair Machado, Hamfish Events

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