This Roasted Beet Salad is beautiful and satisfying in its simplicity. Oven-roasted beets are dressed in a homemade herbed mayonnaise dressing and served chilled. For the best flavor, roast your own beets.
This salad is easy to make. After roasting the beets in foil, peel them and cut into small cubes. Then, boost your store-bought mayonnaise with a kick of horseradish sauce, a splash of apple cider vinegar, and a mix of fresh parsley and dill. Toss the beets with the prepared herbed mayo and chill for at least 30 minutes. Serve and enjoy! Feel free to roast the beets a day or two in advance.
For a lighter, mayo-free alternative, try this Greek-inspired beet tzatziki salad.
To make the Roasted Beet Salad, you will need the following ingredients:
Preheat the oven to 375 ℉.
Scrub the beets thoroughly, then drizzle ½ tablespoon olive oil over each beet and rub with your hands to coat. Wrap each beet in aluminum foil.
Roast the beets for 45-60 minutes or until fork-tender, depending on their size.
Let the beets cool slightly, then peel and cut into cubes.
In a mixing bowl, combine the roasted beets, ½ cup mayonnaise, 1 tablespoon chopped dill, 1 teaspoon apple cider vinegar, 1 teaspoon horseradish sauce, 1 tablespoon chopped parsley, ¼ teaspoon sea salt, and ⅛ teaspoon ground black pepper and toss to coat well.
Chill the salad for at least 30 minutes before serving.
Serve and enjoy!
If you love a creamy salad, make this Roasted Beet Salad recipe! Once you try it, you will want to make it on repeat. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes!
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