The arrival of summer brings with it a wave of refreshing salads that not only quench our thirst but also satisfy our taste buds. Among the many options, one ingredient stands out as a star: beets! Whether you prefer them roasted or pickled, beets add a sweet and earthy flavor to any salad. In this article, we’ll explore 18 refreshing cold beet salad recipes that are perfect for hot summer days.
From classic combinations with goat cheese and walnuts to more adventurous pairings with citrus and quinoa, there’s something for every palate. And the best part? These salads can be made ahead of time, making them a great option for busy summer days when you need a quick and easy lunch or dinner. So grab your favorite beets and let’s dive into these cool and delicious salad recipes!
Classic Cold Beet Salad with Goat Cheese and Walnuts
A refreshing summer salad that combines the natural sweetness of beets with the tanginess of goat cheese and crunch of walnuts. This simple yet elegant recipe is perfect for a light lunch or as a side dish for a dinner party.
Ingredients:
– 2 large beets
– 1/4 cup goat cheese, crumbled
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 2 tbsp white wine vinegar
– Salt and pepper to taste
Instructions:
1. Roast the beets in a preheated oven at 425°F (220°C) for about 45-50 minutes, or until tender when pierced with a fork.
2. Let the beets cool, then peel and slice into thin wedges.
3. In a large bowl, combine the beet slices, crumbled goat cheese, chopped parsley, and walnuts.
4. Drizzle the olive oil and white wine vinegar over the salad, season with salt and pepper to taste.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 45-50 minutes
Russian Vinegret Beet Salad with Pickles and Peas
A classic Russian salad that’s a perfect combination of sweet beets, tangy pickles, and fresh peas. This recipe is a simple and flavorful twist on the traditional dish.
Ingredients:
– 2 large beets
– 1 cup pickled cucumbers (sour pickles), diced
– 1 cup frozen peas
– 1/4 cup mayonnaise
– 2 tablespoons chopped fresh dill
– 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 the beets cool, then peel and dice into 1-inch cubes.
4. In a large bowl, combine roasted beets, pickled cucumbers, and peas.
5. In a small bowl, whisk together mayonnaise and chopped dill.
6. Pour the dressing over the beet mixture and toss to coat.
7. Season with salt and pepper to taste.
Cooking Time: 50 minutes
Roasted Beet and Citrus Salad with Feta
This refreshing salad combines the natural sweetness of roasted beets with the tanginess of citrus, topped with crumbly feta cheese.
Ingredients:
– 2 large beets
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1/4 cup chopped fresh parsley
– 1/2 cup mixed citrus segments (orange, grapefruit, and lemon)
– 1/4 cup crumbled feta cheese
– 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, whisk together olive oil, balsamic vinegar, and salt and pepper to taste.
5. Add the roasted beet wedges, citrus segments, and parsley to the bowl; toss to combine.
6. Top with crumbled feta cheese.
7. Serve immediately.
Cooking Time: 50 minutes
Cold Beet and Apple Salad with Honey Dressing
This refreshing salad combines the earthy sweetness of beets with the crunch of apples, all tied together with a drizzle of honey. Perfect for a light lunch or dinner, this recipe is easy to make and packed with flavor.
Ingredients:
– 2 large beets
– 1 large apple, peeled and diced
– 1/4 cup chopped fresh parsley
– 2 tablespoons honey
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for about 45 minutes, or until tender.
3. Let the beets cool, then peel and dice them into small pieces.
4. In a large bowl, combine the diced beets, apple, and parsley.
5. In a small bowl, whisk together the honey and apple cider vinegar.
6. Pour the dressing over the beet mixture and toss to coat.
7. Season with salt and pepper to taste.
8. Serve immediately.
Cooking Time: 50 minutes
Beet and Quinoa Salad with Lemon-Tahini Dressing
This vibrant salad combines the natural sweetness of roasted beets, the nutty flavor of quinoa, and the creamy tanginess of lemon-tahini dressing. Perfect for a healthy and refreshing meal or snack.
Ingredients:
– 2 large beets
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or 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. Cook quinoa according to package instructions using water or broth. Set aside.
3. In a blender or food processor, combine lemon juice, tahini, garlic, salt, and pepper. Blend until smooth.
4. Once beets are cool, peel and dice them. Combine with cooked quinoa in a bowl.
5. Drizzle the lemon-tahini dressing over the salad and toss to combine.
6. Garnish with fresh herbs, if desired. Serve chilled or at room temperature.
Cooking Time: 1 hour 15 minutes
Pickled Beet and Red Onion Salad
A sweet and tangy combination of pickled beets, red onions, and fresh herbs, perfect for a light and refreshing side dish or topping for your favorite sandwiches.
Ingredients:
– 1 large beet, peeled and thinly sliced
– 1/2 cup red onion, thinly sliced
– 1/4 cup white vinegar
– 1/4 cup water
– 1 tablespoon sugar
– 1 teaspoon salt
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, combine beet and red onion slices.
2. In a small saucepan, combine vinegar, water, sugar, and salt. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes.
3. Pour the pickling liquid over the beet and onion mixture. Let it cool to room temperature.
4. Stir in chopped parsley and olive oil.
5. Refrigerate for at least 30 minutes before serving.
Cooking Time: 10 minutes (plus chilling time)
Cold Beet Salad with Herbed Yogurt Dressing
A refreshing twist on traditional beet salads, this recipe combines the natural sweetness of beets with a tangy and herby yogurt dressing.
Ingredients:
– 2 large beets
– 1/4 cup plain Greek yogurt
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 teaspoon lemon juice
– Salt and pepper to taste
– 1/4 cup chopped walnuts or pecans (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, whisk together yogurt, parsley, dill, lemon juice, salt, and pepper.
4. Arrange beet wedges on a serving plate. Spoon herbed yogurt dressing over the top.
5. Garnish with chopped nuts, if desired.
Cooking Time: 45-50 minutes (roasting beets) + 5-10 minutes (assembling salad)
Golden Beet and Arugula Salad with Balsamic Glaze
Elevate your salad game with this vibrant and flavorful combination of golden beets, peppery arugula, and tangy balsamic glaze. This easy-to-make recipe is perfect for a quick lunch or as a side dish for your next dinner party.
Ingredients:
– 2 large golden beets
– 4 cups arugula
– 1/4 cup olive oil
– 2 tbsp white wine vinegar
– 2 tbsp honey
– Salt and pepper to taste
– Fresh goat cheese crumbles (optional)
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 arugula, olive oil, white wine vinegar, and honey. Toss to combine.
5. Top the salad with roasted beet wedges and crumbled goat cheese (if using).
6. Drizzle with balsamic glaze (see below) and serve immediately.
Balsamic Glaze:
– 1 cup balsamic vinegar
– 2 tbsp honey
Combine ingredients in a saucepan and simmer over low heat until thickened, stirring occasionally.
Cooking Time: 45-50 minutes (roasting the beets)
Beet and Avocado Salad with Lime Vinaigrette
This vibrant salad combines the earthy sweetness of beets with the creamy richness of avocado, all tied together with a zesty lime vinaigrette. Perfect for a light and refreshing meal or as a side dish to add some color to your plate.
Ingredients:
– 2 medium beets
– 1 ripe avocado, diced
– 1/4 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine the sliced beets, diced avocado, lime juice, and olive oil. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves, if desired.
6. Serve immediately and enjoy!
Cooking Time: 50 minutes (including roasting time)
Cold Beet and Cucumber Salad with Dill
Beat the heat with this refreshing salad, perfect for warm weather gatherings or a light lunch. This recipe combines the natural sweetness of beets and cucumbers with the brightness of fresh dill.
Ingredients:
– 2 large beets
– 2 medium cucumbers
– 1/4 cup chopped fresh dill
– 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 small pieces.
3. Slice cucumbers into thin rounds.
4. In a large bowl, combine cooled beets, cucumber slices, and chopped dill.
5. Drizzle with olive oil and apple cider vinegar; season with salt and pepper to taste.
6. Serve chilled or at room temperature.
Cooking Time: 45-50 minutes (roasting time) + prep time
Beet and Orange Salad with Mint and Pistachios
Beet and Orange Salad with Mint and Pistachios Recipe
This refreshing salad combines the natural sweetness of beets, oranges, and pistachios with the brightness of fresh mint, creating a delightful and healthy side dish or light lunch.
Ingredients:
– 2 large beets
– 1 navel orange, peeled and segmented
– 1/4 cup chopped fresh mint leaves
– 1/2 cup shelled and chopped pistachios
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and dice into 1-inch pieces.
4. In a large bowl, combine the cooled beets, orange segments, mint leaves, and pistachios.
5. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 50 minutes
Serve immediately, or refrigerate for up to 2 days.
Beet and Carrot Salad with Ginger Dressing
This vibrant salad combines the natural sweetness of roasted beets and carrots with the spicy warmth of ginger, making it a perfect side dish or light lunch. The roasted vegetables are tossed with a zesty dressing, creating a flavorful and refreshing combination.
Ingredients:
– 2 large beets
– 4 large carrots
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon grated fresh ginger
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets and carrots individually in foil and roast for 45-50 minutes, or until tender.
3. Let the vegetables cool, then peel and dice them into bite-sized pieces.
4. In a blender or food processor, combine olive oil, apple cider vinegar, grated ginger, salt, and pepper. Blend until smooth.
5. Toss the roasted beets and carrots with the ginger dressing and garnish with parsley or cilantro leaves if desired.
Cooking Time: 45-50 minutes (roasting time) + blending time
Cold Beet and Chickpea Salad with Cumin
This refreshing salad combines the earthy sweetness of beets, the nutty flavor of chickpeas, and a hint of warm cumin. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 2 large beets
– 1 can chickpeas (15 oz)
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper, to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for about 45-50 minutes, or until tender.
2. Let the beets cool, then peel and slice into wedges.
3. In a large bowl, combine chickpeas, parsley, olive oil, cumin, salt, and pepper. Mix well to combine.
4. Add the roasted beet slices to the bowl and toss gently to distribute evenly.
5. Serve immediately, with lemon wedges on the side if desired.
Cooking Time: 1 hour (including roasting time)
Beet and Pomegranate Salad with Feta and Parsley
This vibrant salad combines the earthy sweetness of beets, the tartness of pomegranate, and the tanginess of feta for a refreshing and flavorful dish. Perfect as a light lunch or as a side for your favorite main course.
Ingredients:
– 2 large beets
– 1 cup cooked beets, peeled and thinly sliced
– 1/4 cup pomegranate seeds
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for about 45 minutes, or until tender.
3. Let the beets cool, then peel and slice into thin wedges.
4. In a large bowl, combine sliced beets, pomegranate seeds, feta cheese, and parsley.
5. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 45 minutes (roasting the beets) + assembly time
Roasted Beet and Farro Salad with Lemon Dressing
This vibrant salad combines the natural sweetness of roasted beets with the nutty flavor of farro, all tied together with a bright and citrusy lemon dressing.
Ingredients:
– 2 large beets
– 1 cup farro
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons fresh lemon juice
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Cook farro according to package instructions.
4. In a large bowl, whisk together olive oil, garlic, and lemon juice.
5. Once the beets are cool enough to handle, peel and dice into 1-inch pieces.
6. Add cooked farro, roasted beets, and parsley to the bowl with the dressing. Toss to combine.
7. Season with salt and pepper to taste.
Cooking Time: 1 hour
Cold Beet Salad with Horseradish Cream
This refreshing salad combines the sweetness of roasted beets with the pungency of horseradish, perfect for a light and flavorful side dish or main course.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/2 cup plain Greek yogurt
– 2 tablespoons prepared horseradish
– Salt and pepper to taste
– Chopped fresh herbs (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 dice into 1-inch pieces.
3. In a large bowl, whisk together olive oil, apple cider vinegar, and honey. Add the roasted beets and toss to combine.
4. In a small bowl, mix together Greek yogurt and horseradish until smooth. Season with salt and pepper to taste.
5. Fold the horseradish cream into the beet mixture.
6. Garnish with chopped fresh herbs, if desired. Serve chilled.
Cooking Time: 45-50 minutes (roasting beets)
Beet and Radish Salad with Mustard Vinaigrette
This vibrant salad combines the earthy sweetness of beets with the spicy kick of radishes, all tied together with a tangy mustard vinaigrette. Perfect as a side dish or light lunch.
Ingredients:
– 2 large beets
– 1 bunch of radishes (about 6-8)
– 1/4 cup apple cider vinegar
– 2 tbsp Dijon mustard
– 1 tsp honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Wrap beets in foil and roast for about 45 minutes, or until tender.
2. Peel the beets and slice into thin wedges.
3. Thinly slice the radishes.
4. In a small bowl, whisk together apple cider vinegar, Dijon mustard, and honey until smooth.
5. In a large bowl, combine roasted beet wedges, sliced radishes, and vinaigrette. Toss to coat.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
7. Serve immediately.
Cooking Time: 45 minutes (roasting beets)
Beet and Watermelon Salad with Feta and Basil
This refreshing summer salad combines the natural sweetness of watermelon with the earthy flavor of beets, tangy feta cheese, and fragrant basil.
Ingredients:
– 2 large beets
– 4 cups watermelon chunks (seedless)
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh basil
– 2 tbsp 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 roasted beets, watermelon chunks, crumbled feta cheese, and chopped basil.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 50 minutes
Summary
Beat the heat with these 18 refreshing cold beet salad recipes perfect for summer. From classic combinations like goat cheese and walnuts to innovative pairings like pomegranate and feta, there’s something for everyone. Get inspired by our collection of recipes that incorporate roasted, pickled, and raw beets, combined with a variety of flavors and textures. Whether you’re looking for a light lunch or a refreshing side dish, these cold beet salads are sure to please.
