Golden beetroot salad is a gluten and dairy-free recipe featuring spinach, roasted golden beets, and a dijon vinaigrette dressing.
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Looking for one of the best beet salad recipes? Well look no further than my tasty and nutrient dense golden beet salad! It features roasted golden beets, spinach, cucumber, and avocado mixed with a simple yet flavorful dressing made from Dijon mustard, red wine vinegar, and extra virgin olive oil.
Why you’ll love this golden beets salad
You may be saying to yourself, a “salad recipe sounds so boring.” But it doesn’t have to be thanks to all this recipe has to offer. Here are some reasons why you will fall in love with it and see it as one of the best ways to eat beets.
It is full of flavor
The mild sweetness of golden beets is amplified by the acidity in the red wine vinegar and further enhanced by the tangy zing of Dijon mustard. There is also a crisp and creamy element that creates a salad brimming with flavor.
Easy to make
The salad needs just seven ingredients, 3 of which make up the dressing. Furthermore, these ingredients are easy to find and also are no problem to make in a pinch.
Takes little time to prepare
The recipe takes about an hour to make. The thing that will take you the most time is cooking and cooling the beets. Make the rest of the salad in under 30 minutes. Add it to any meal already cooking in the oven.
Also, if you want to save more time you can also check out the recipe Variations section below on tips of how to save even more time when making this recipe.
It is nutrient-dense
Every ingredient in this salad is rich in nutrients. Cucumber, spinach, beets, and avocado are a good source of fiber. Avocado and extra virgin olive oil provide a source of healthy fat. This salad also provides a source of the antioxidant flavonoids,
For more details on the nutrients in golden beets and Dijon mustard check out the Golden beets nutrition information and Dijon mustard nutrition facts sections below.
Meets your dietary restrictions
This salad is great for anyone who is gluten- and dairy free as it does not contain any ingredients you cannot have. It is also great for anyone who needs a vegan or vegetarian salad recipe.
It is a versatile salad
Enjoy this dish simply on its own or with with many different foods. Pair it with various animal or vegetarian proteins to make it into a meal. Have it at home or bring it to your favorite summertime gatherings.
The colors will delight and dazzle
The combination of the bright golden beets, green spinach, and shining Dijon mustard will create a colorful and vibrant salad that makes an eye-catching and appealing dish.
What are golden beets?
If you are someone new to the vegetable scene then you may be wondering “What golden beets?” Well they are exactly what the name says, a type of beets that are a vibrant yellow or golden beet.
You may also hear them referred to as yellow beets. These names are pretty much interchangeable so you can call them golden or yellow depending on what you prefer.
Golden beets are round or slightly oblong in shape. The color of golden beets ranges from yellow to orange. They get brighter when heated. They also light green beetroot greens that are edible.
What do golden beets taste like?
Golden beets have a milder and slightly sweet taste. They are have a subtle nutty and sweet flavor that pairs well with many dishes. Their texture is firm and tender when cooked.
How to eat golden beets
If you’re unsure of what to do with beets you have come to the right place! When it comes to how to use beets there is no wrong way. Enjoy this versatile veggie in a plethora of ways including steamed, boiled, pickled, raw or my favorite roasted!
Once cooked or prepared add them to salads, soups, stews, and juices, or savor them as a side dish on their own.
We also have a tasty recipe that will show you how to make a roasted golden beet salad. Roasting triggers the Maillard reaction, caramelizing the natural sugars in beets, making them even sweeter.
In my opinion, this is the best way to enjoy beets. Plus, it’s a hassle-free method that allows you to prepare other ingredients while they cook.
Get all the details in the recipe card below!
Golden beets nutrition information
A lot of articles on the web boast about the nutrients in yellow beets. However, it seems like they are pulling the facts out of thin air because I have yet to find any resource or evidence-based document showing specifics on the golden beet nutrition facts.
What we can do is compare golden beets vs red beets.
Golden beets are from the same family as red beets so they may have similar nutrients levels.
According to the USDA nutrition facts a 100 gram serving of raw or cooked red beets has 44 calories, 10 grams of carbs, and no fat.
Beets also provides some fiber and protein. Additionally, cooking also has minimal impact on the calories, protein, fat, carbs, and the fiber in beets.
Beets are also a good source of folate and manganese according to the USDA. Other vitamins in beets include small amounts of A, C, E, and the B vitamins thiamin, pantothenic acid, niacin, riboflavin, B6.
This veggie has also been found to contain some copper, potassium, magnesium, iron, zinc, calcium, phosphorus.
When it comes to antioxidants there is some evidence showing both types of beets contain the compound betalain. There are two types of betalains: betacyanins and betaxanthins.
Betacyanthins are the compound that makes beets red and betaxanthins are what make beets a golden or yellow color.
Vegetables that are brightly colored yellow or orange are rich in carotenoids. This is the case with golden beets and also what gives them a yellow, gold color.
As stated above the flavor of golden beets is slightly sweet and does not have the same earthy aroma of red beets.
Are beets healthy?
The health of a food has to do with its nutrient and antioxidant content. Looking at the nutrition of beets there are a lot of redeeming qualities that make it a food that can be part of a balanced diet.
However, there is also the question of, “Are beets high in sugar?” This can be answered by looking at how many carbs are in a beet. Though there is no added sugar there is naturally occurring sugar in the form of carbohydrates or carbs.
Additionally, the exact amount of carbs in golden beets is unknown, but the USDA shows there are about 10 grams of carbs in a raw and cooked red beet which we can use as a guide.
This translates to about 2.5 teaspoons of naturally occurring sugar. However, when looking at the glycemic index (a measure of how much a food increases our blood sugar) it falls in the medium category.
Another thing to consider is the presence of fiber in beets which is great because it will slow digestion and is associated with regulating blood sugar.
Overall, the beets’ health comes down to the nutrients it offers and what foods it is paired with.
If you are worried about the sugar in beets, the best thing to do is eat them in moderation and pair them with non-starchy veggies such as spinach like I have in this salad recipe.
For anyone with allergies to beets you definitely want to stay away from this food. However, if you are allergic to beets you can find a replacement for this food in the Substitutions section below.
Potential benefits of gold beets
When it comes to what are the benefits of beets there is a ton of research on red beets health benefits. Unfortunately, the information on the potential gold beets benefits is lacking.
However, the antioxidants found in golden beets do have research showing their possible health benefits. These compounds are associated with longevity and improvements in blood sugar, cognition, eye, gut, liver, and heart health. They have also been found to reduce inflammation and oxidative stress.
These compounds may also be what creates potential golden beets health benefits.
How to choose beets
To get the best tasting salad you want to pick the best quality beets. When choosing a golden beet look at the firmness, skin quality, size, color, leaves, and weight
Look for medium-sized beets that are heavy for their size. They should be firm, with smooth unblemished skin.
Fresh beets should also have a vibrant gold and consistent color. The color of the greens (if attached can also tell you the quality of the beet. Look for greens that are fresh and not wilted.
Avoid beets that are dull or faded and have any cuts, bruises, or deep cracks.
How to prepare golden beets for salad
The steps of how to prepare beets for this salad include the following:
- Wash and dry the beets
- Trim the beet greens
- Cook the beets
- Cool the beets
- Cut the beets
Wash the beets
Preparing beets for a salad starts with washing and drying. Rinse the beets under cold running water to remove any dirt or debris. Scrub with a vegetable brush* if needed. Then pat them dry with a towel.
Remove root and beet greens
The next step in preparing the beets is to trim off the ends. Place the beet on its side on a cutting board*. Then using a sharp knife* cut off the ends so the greens and root are removed. It should be left with a flat end on both sides.
If the greens are in good shape you can save them to make roasted beet greens.
Cook the beets
If you’re wondering, “How do you cook beets?” there are several. For me, the best way to cook fresh beets is roasting them in the oven. This cooking method is easy and enhances the beets’ sweetness.
The first step to roasting yellow beets is to preheat the oven to 400 degrees Fahrenheit.
While the oven is heating, take a beet and wrap it in foil, and place it on a baking sheet*. Continue until all the beets are wrapped and on the baking sheet.
Place the baking sheet in the preheated oven and cook for 45 to 50 minutes until they are soft enough to be pierced by a fork.
If you are looking for additional ways of how to cook a beet you can check out the Variations section below.
Cool the beets
Cooling the beets makes them easier to peel. Once they are cooked you want to do a quick cool. Remove the roasted beets from the oven.
Wearing oven mitts* take a cooked beet and place it in a stainless steel bowl*. Repeat until all the beets are in the bowl.
Put the bowl in the freezer for 30 minutes to cool.
Peel the beets
Cooking will soften the skin of the beets making peeling a lot easier. That’s why I recommend peeling after cooking. You can use a vegetable peeler*, sharp paring knife*, or even just peel it off with your fingers.
First remove the foil from the beet. If you use a vegetable peeler start from the top where the stem was cut off and move the peeler down the side of the bottom. Turn the beet and continue until all the skin is removed. Repeat until all the beets are peeled.
If you use a paring knife, carefully cut the skin off in a motion that is away from you. Turn and continue until all the skin is removed. Repeat until the beets are all peeled.
If the skin is lose enough you can peel it off with your fingers. Repeat on all the beets until they are all skinless.
Cut the beets
Once peeled, the beets are ready to be cut into your desired shape. For this recipe, I diced them into about 1-inch cubes or chunks.
Place one of the peeled beets on a cutting board* on one of its flat sides. Using a sharp paring knife* cut the beet in half.
Take one half and lay it flat side down. Then slice the beet half top to bottom creating wide strips. Finally slice the beet strips sideways or crisscross creating 1-inch cubes.
Cube the remaining beet halve and repeat these steps on the second beet until all the beet is diced.
Now the beets are ready for the salad. Get a full ingredient breakdown on how to make this golden beet salad at the recipe card below.
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
What is Dijon mustard?
Dijon mustard is a mustard that comes from the town of Dijon in Burgundy, France. This town was the center of mustard making in the Middle Ages and first used in 1336 for the table of King Philip IV.
The mustard we know today is from the form that was created in 1856 when Jean Naigeon of Dijon replaced the vinegar usually used in making vinegar with verjuice, the acidic juice of unripe grapes.
Today what is in Dijon mustard‘s modern day recipe is black and/or brown mustard seeds along with a mixture of white wine, vinegar, water, and salt. These new Dijon mustard ingredients are designed to imiate the original verjuice giving it that signature Dijon spice flavor.
Dijon mustard is a smooth and creamy sauce with a tangy and sharp flavor. It is used as a condiment and also added to cooking. It can be added to sandwiches, marinades, and like the recipe below salad dressings.
When it comes to comparing regular mustard vs Dijon mustard there is a difference in the flavor and color. Mustard is a condiment that comes from yellow, brown, and spicy mustard seeds.
It ranges in color from bright yellow to more of a brownish yellow. The flavors also go from mild to robust.
Alternatively, Dijon is made from brown and/or black mustard seeds and white wine vinegar. It has a more subtle shade of yellow and bolder, spicy flavor.
Is Dijon mustard gluten- and dairy-free?
Most Dijon mustard brands are gluten-free since the core ingredients (mustard seeds, vinegar, salt) are all naturally gluten-free.
If you cannot have dairy you may be asking, “does dijon mustard have dairy?” Rest assured if it contains just the ingredients above then the answer is yes is vegan and dairy free.
However, you want to check the label for any added ingredients that may have dairy or gluten before using to ensure you’re getting a dairy- and gluten-free mustard.
Some would recommend Grey Poupon Dijon mustard as a Dijon mustard to use but I DO NOT like the fact that this has has added sugar and would not use it.
Some dairy- and gluten free Dijon mustard brands include the following*
- Annie’s Homegrown Organic Dijon Mustard
- Organicville Organic Dijon Mustard
- Primal Kitchen Organic Dijon Mustard
- Thrive Market Organic Dijon Mustard
- Whole Foods 365 Organic Dijon Mustard
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
What does Dijon mustard taste like?
Dijon mustard taste is described as smooth and creamy with a sharp, tangy and slightly spicy flavor. It has a hint of bitter and sweetness thanks to the mixing of its key ingredients mustard seeds and wine or wine vinegar.
When it comes to whether or not “is Dijon mustard spicy?” the answer is yes and no. its spice level has been said to be mild to moderate. The mustard seeds and white vinegar add a little spice to its flavor but it is more tang than hot.
It is important to note that some Dijons could be stronger than other brands. Some will say they are spicy and if you want to avoid it look for a regular Dijon.
Dijon mustard nutrition facts
According to the USDA Dijon mustard nutrition facts, one teaspoon serving of Dijon mustard contains the following:
- 10 calories
- 0.5 grams protein
- 0 grams fat
- 0 grams carb
- 0 grams fiber
As you can see there is few carbs, fat, and calories in Dijon mustard. Though there is no protein or fiber, mustard seeds are a rich source of glucosinolates and omega-3 fatty acids. These compounds have antioxidant properties.
Is Dijon mustard healthy
The nutrients and other health promoting compounds found in a food are what give it potential health benefits and make it considered a healthy food.
In the case of whether or not, “Is Dijon mustard healthy?” has to do with its ingredients. Though it is a low fat food it does have a good amount of sodium depending on how much is used and what else is being eaten during the day.
On the other hand, it does contain antioxidants that are associated with reduced inflammation and improving heart health.
So these potential health benefits of Dijon mustard are what contribute to it being part of a healthy diet.
A healthy Dijon mustard is also one that does not contain any added sweeteners, additives and preservatives.
If you are wondering, “Is mustard bad for you?” There is some research that shows extremely large amounts of mustard seeds can be harmful but this is atypical and average amounts in the normal diet do not pose a problem for most people.
That is unless you have a mustard allergy. Then you should avoid Dijon mustard. If this is the case check out our Substitutions section below to learn what you can use in the place of Dijon mustard.
How to use Dijon mustard
There is no wrong way to use this mustard. Some of my favorite Dijon mustard uses include as a condiment, in marinades and rubs, top a soup or stew, or like this recipe in a salad dressing!
One thing to note is when does Dijon mustard go bad? While it technically doesn’t “go bad” it can lose flavor. So if you open the bottle and out comes a watery or weird odor its time to replace your Dijon.
Once you open the new bottle keep it in a cool dark palace such as the fridge where it can last for several months.
Where to buy beets and other salad ingredients
If you are curious where to buy yellow beets and other ingredients this section has the deets!
Typically beets and most of the produce in this recipe is found in the produce department of grocery and health food stores.
You may also find them at a farmer’s market and local farms.
These places are also where to buy Dijon mustard. However, it will be in the condiment aisle with other types of mustard. My favorite brands to use are Organicville* or Whole Foods 365 Organic Dijon Mustard*
You can also order these ingredients online. So if you feel like staying in you can just order online with outlets like Amazon Fresh*, Whole Foods* and Thrive Market*. Or get them from your favorite local store with Instacart*.
Ingredients for this golden beet salad
Here is the list of salad ingredients needed to make this roasted beet salad come together:
- Golden roasted beets
- Spinach
- Cucumber
- Avocado
- Dijon mustard
- Extra virgin olive oil
- Red wine vinegar
Golden roasted beets
As one of the main ingredients, golden beets are what give this salad its sweet taste and vibrant color. Roasting brings out the natural sugars making it sweet. This food also offers antioxidants that make it a good part of a nutrient-rich diet.
Spinach
Fresh spinach is the base giving it a bright green hue and somewhat slightly earthy flavor. These greens also provide a very good source of vitamin C and a nice dose of vitamin A and manganese.
Cucumber
If you are seeking hydration cucumbers bring a cool, crisp and hydrating taste to the salad. Cucumbers also provide a good amount of the essential nutrient vitamin K.
Avocado
The addition of avocado adds a dose of healthy fat, fiber, and a creamy, smooth, and rich flavor.
Dijon mustard
Another important ingredient is Dijon Mustard. The addition of this ingredient gives the salad a slightly spicy kick embracing and complementing the sweetness and earthiness of the salad.
Extra virgin olive oil
Another core part of the dressing is the extra virgin olive oil. It provides a smooth, rich base for the Dijon mustard vinaigrette. Olive oil has a fruity flavor that compliments the tang of the Dijon.
This ingredient is also a great source of antioxidants and essential fats. Be sure to get a quality cold or expeller pressed oil that is certified by The North American Olive Oil Association (NAOOA).
Brands I have used include California Olive Ranch*, Braggs*, Colavita*, and Primal Kitchen*.
Red wine vinegar
The final ingredient, red wine vinegar enhances the flavors of the salad. It adds a sharp, zesty, tang. Additionally, the acidity of the vinegar will also balance the sweetness of the golden beets and calm the richness of the avocado incorporating a bright zesty flavor.
Nutrition wise red wine vinegar contains antioxidant and antimicrobial compounds that may have positive effects on health.
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
How to make a beet salad (step-by-step instructions)
Here is a step-by-step breakdown of how to make this this Golden Beet Salad. For ingredients and storage information check out the Recipe Card below.
Step 1
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2
2. Prepare the beets. Rinse the beets under cold running water to remove dirt and debris. Scrub with a vegetable brush* if needed. Pat dry with a towel.
Lay one of the washed beets on a cutting board* on its side. Using a sharp knife* cut off the top and bottom of the beet so the root and beet greens are removed and the beet has two flat sides. Repeat on the second beet.
Step 3
3. Take one beet and wrap it in aluminum foil. Place it on a baking sheet*. Repeat with the second beet. Then place the beets in the oven and roast for 45 to 50 minutes until they are fork-tender.
Step 4
4. Cool the beets. Remove the beets from the oven. Wearing an oven mitt* take one beet off the baking sheet and put it in a stainless steel bowl*. Take the bowl and put it in the freezer for 30 minutes to cool.
Step 5
5. Once cooled, take a vegetable peeler* and peel the skin off a beet. Repeat on the second beet.
Step 6
6. Take one of the peeled beets and place it flat side down on the cutting board*. Using a sharp paring knife* cut the beet in half. Lay one half flat side down and slice it from top to bottom creating wide strips. Then slice the strips sideways to create 1-inch cubes.
Repeat these steps on the remaining beet halves until all beets are diced. Place the beets in a bowl and set it aside.
Step 7
7. Prepare the cucumber. Rinse the cucumber under cold water and pat it dry. Place it on a cutting board* and slice off the ends. Then peel the skin using a vegetable peeler*.
Put the peeled cucumber on the cutting board and using a sharp knife* cut the cucumber in half crosswise to create two smaller pieces. Take one half and slice lengthwise into quarters.
Lay each quarter flat side down on the cutting board. Slice the quarters crosswise into 1-inch cubes. Repeat these steps on the remaining half of the cucumber until all the pieces are cut up. Place the cucumber cubes in a bowl and set aside.
Step 8.
8. Dice the avocado. Begin by holding the avocado in one hand and cutting through the skin and flesh lengthwise around the pit with a sharp knife*. Gently twist the two halves to separate them.
To remove the pit, carefully strike it with the knife blade and twist to release it from the avocado half.
Place one avocado half face down on the cutting board* and peel off the skin. Slice the peeled avocado lengthwise, then crosswise to create diced pieces. Repeat with the other half of the avocado until all the flesh is diced. Set the diced avocado aside.
Step 9
9. Prepare the salad dressing. In a small mixing bowl* add extra virgin olive oil,
red wine vinegar,
Dijon mustard, and
And whisk together until well blended.
Step 10
10. Compile the salad. In a large mixing bowl add spinach,
cucumbers,
golden beets, and
avocado.
Step 11
Top the salad with dressing and
toss with tongs* until the salad is well covered with dressing.
Step 12
Dish out the salad and enjoy!
Salad tips and tricks
Want great results with your golden salad recipe? Check out these recipe tips:
Get quality ingredients: The best results start with the ingredients. Be sure to get fresh, quality ingredients.
For perfectly roasted beets: use beets of similar size for even cooking. Wrap the beets in aluminum foil to trap moisture for tender beets.
Check for doneness with a fork. Pierce the beets with a fork. If they are tender and can easily slide through.
Chill the beets: Make sure to chill the beets briefly after roasting to prevent them from warming the other salad ingredients.
Add avocado last: To prevent the avocado from browning add it just before serving. Or you can also add a squeeze of lemon juice to keep it green.
Toss in the dressing just before serving: To prevent saturation you want to add the dressing right before serving.
Get longer-lasting leftovers: Use only a small amount of dressing for each serving to keep the salad fresh for longer. See the Storing beets salad leftover section for how to store any leftovers.
Follow these recipe tips for the best salad experience!
Recipe additions/substitutions/variations
Looking for an ingredient swap or just some ways to make the salad all your own? Check out our recipe additions, substitutions, and variations.
Additions
These ingredients can be added to the salad for additional taste and texture:
Add savory: A sprinkling of vegan feta cheese or crumbled goat cheese adds a savory and tangy flavor and increases the creaminess.
Increase the texture: Toasted nuts like walnuts or pecans add a crunchy texture and added nutty flavor.
Amp up the sweetness: If you want a sweeter salad you can add fresh fruit like berries, sliced apples, pears, grapes, or pomegranate seeds.
Dried fruit like cranberries and raisins are another way to make it naturally sweet. If you want a little added sugar you can add a tsp of honey or maple syrup to the dressing.
Gain texture with grains: A cup of quinoa, amaranth, teff, millet, or buckwheat add a dose of protein, fiber, flavor, and texture.
Enhance the veggie count: Feel free to increase your veggie intake with the addition of cherry tomatoes, carrots, or red onion. This will give your salad added color and juiciness, a slightly sweet crunch, or a sharp tangy crunch.
Garlic adds tang: Minced or pressed garlic to add some additional tang and bite.
Fresh or dried herbs for added flavors: Add dried oregano, thyme or fresh dill to the dressing for an extra herbaceous flavor. Fresh herbs like parsley, basil or mint add a fresh and aromatic taste to the salad.
Add lemon for citrus flavor: If you want a more citrus flavor you can use lemon juice to turn this into a Dijon lemon vinaigrette.
Substitutions
If you don’t have an ingredient in stock or you just don’t have an affinity for it here are ideas on what to use in its place.
Golden roasted beet substitute: If you cannot find yellow beets you can sub in different types of beets including red, white, or purple.
You can also use pre-cooked* or canned beets in place of roasted beets.
Instead of beets you can use 2 cups roasted carrots (about 3 to 4 medium carrots), sweet potatoes (1 pound), or butternut squash (1 to 1 and 1/2 pounds).
Substitute for spinach: In place of spinach you can use 2 cups of kale, arugula, or mixed greens.
Cucumber substitute: One medium zucchini will give you a similar cucumber crunch. Or use one cup (about 3 to 4 stalks) chopped celery to get a crunch.
Avocado substitute: One half cup of hummus or non-dairy greek yogurt can give you that creaminess of avocado. You can also sub in 1/2 cup of chopped olives.
Dijon mustard substitute: A replacement for Dijon mustard can include 1/2 tbsp of whole grain mustard or yellow mustard.
If you want to forgo mustard completely, you can also use 1/2 teaspoon horseradish, 1 tbsp tahini, 1 tbsp non-dairy greek yogurt, or 1 tbsp lemon or lime juice.
Extra virgin olive oil substitute: In place of extra virgin olive oil you can use 1 tbsp of regular olive oil or you can use 1 tbsp of avocado, almond, or liquie coconut oil. Just note that using these oils will create a change in flavor.
Red wine vinegar substitute: Use 2 tbsp of apple cider vinegar, balsamic, or white wine vinegar.
Any changes in ingredients will alter the final flavor, texture, and nutrition composition of the recipe.
Variations
Some recipe variations include the following:
Alternate way to prepare the avocado: Use this avocado pitter and peeler tool* to peel and pit the avocado.
Beet size variation: If you can only find smaller beets you want to use 10 to 12 small beets. These beets should be about half the size of the medium beet. They will also need to be cooked for a shorter amount of time. About 30 to 40 minutes.
Cooking beets: In my opinion, roasting is the best way to prepare beets for salad, however, if you cannot roast them there are additional ways to cook fresh beets.
Variations of how to cook golden beets
In addition to roasting you can cook beets on the stove, in the instant pot, or microwave.
How to cook beets in instant pot: Prepare the beets as directed. Add 1 cup of water to the pot and place the trivet inside. Place the beets on the trivet and cook on high pressure for 20 to 25 minutes for medium beets. Perform a quick release by turning the valve to “venting.” Once vented remove the beets from the pot.
How to cook beets on stove top: Beets can be steamed or boiled on the stove top. To boil beets you want to place the prepared beets in a large pot. Cover it with water. Boil for 30 to 40 minutes until tender.
Steaming beets can be done by placing the prepped beets in a steamer basket* or steamer pot* over boiling water. Cover and steam for 30 to 40 minutes until tender.
How to cook beets in microwave: Cut a slit into each of the prepped beets and then place them in a microwave safe dish with 1/4 cup water. Cover and microwave on high for 10 to 15 minutes checking for doneness with a fork.
Microwaving is the easiest way to cook beets but the flavor may be better when you roast or steam these veggies.
Once cooked, cool the beet according to the directions outlined in the recipe card below.
What to serve with beet salad
This golden beet salad can be eaten in a ton of ways. It can be enjoyed on its own as a side dish by pairing it with any of the following:
- Roasted chicken
- Pork chops
- Baked or grilled fish
- Roasted veggies
Or you can turn it into a main course by adding a protein like
- Steak, grilled chicken, salmon, or shrimp
- Quinoa, lentils, or beans
Storing beets salad leftovers
If you have any golden beet salad leftovers, place them in an airtight container and put it in the refrigerator for 1 to 2 days.
If you can plan ahead it is best to keep the salad ingredients and dressing separate when storing leftovers.
Place the salad ingredients in an airtight container and keep it in the fridge for up to 4 days.
Take the remaining dressing and put it in a separate airtight container. Place it in the fridge for 1 to 2 weeks.
When you’re ready to eat the dressing, shake it before adding it to the salad and toss it evenly.
Common and FAQs
Yes, you can prepare the salad ahead of time. This can be done by roasting the beets a few days ahead of time.
Follow the instructions on preparing the beets in the recipe card below and then place the cooled beets in a sealable airtight container and put in the fridge for up to 4 days.
You can prepare the rest of the ingredients up to a day before and then put them in separate containers and keep in the fridge until you are ready to use.
I like to prep my veggies and then store them in the fridge or freezer so I can easily add them to salads, soups, and other recipes during the week.
If you want to save time there is also a package of pre-prepped beets you can buy*. They only come in the red beet variety though so won’t be getting the golden beet benefits.
Golden beets and red beets offer similar health benefits and nutritional profiles, making them nearly equivalent in terms of health advantages. Both types of beets are low in calories and fat, provide some protein and fiber, and are good sources of folate and manganese.
However, red beets have a slight edge due to their higher antioxidant content. Their deep red color indicates a rich presence of anthocyanins, a type of antioxidant with potential health benefits.
While golden beets also contain betalains, specifically betaxanthins, which give them their yellow color, there is less evidence available on their specific nutritional benefits compared to red beets.
Both golden and red beets are nutritious, but red beets may offer a bit more in terms of antioxidants.
Golden beets can be enjoyed raw and are often shaved, shredded, julienned, or spiralized for use in salads, slaws, and soups. They can also be pickled for longer storage, pureed into sauces, or blended into smoothies.
Beet greens have a lot of nutrients so feel free to eat them. They have a mild flavor and can be cooked similar to other greens. These greens are also a very good source of vitamin A, K, and beta carotene. They also have a good amount of vitamin C.
There are a few reasons why golden beets may turn green. This can be due to exposure to air, High pH levels from cooking utensils or containers. The beets’ ripeness or cooking method may cause slight color variations.
Exposure to sunlight may also cause the chlorophyll in the exposed parts of the beets called “shoulders” may cause the veggie to turn green and may affect their flavor.
The color change is not something to be worried about as it is harmless and doesn’t affect taste or safety.
Research indicates that betalain pigments in beets, including golden beets, may help protect liver cells by reducing oxidative stress and inflammation.
Most Dijon mustard brands are gluten-free because the core ingredients—mustard seeds, vinegar, and salt—are naturally gluten-free. However, there can be added ingredients that may not be gluten-free. So check the label for gluten. Some brands* that are gluten free include:
Annie’s Homegrown Organic Dijon Mustard
Organicville Organic Dijon Mustard
Primal Kitchen Organic Dijon Mustard
Thrive Market Organic Dijon Mustard
Whole Foods 365 Organic Dijon Mustard
*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
Dijon mustard can sometimes contain non-vegan ingredients like white wine, which might be filtered using casein, egg whites, fish bladder protein, or gelatin. To ensure it’s vegan, check for a vegan label or avoid brands with white wine.
Equipment Used In this Recipe*
Here is a list of equipment or similar items used to make this Golden Beet Salad recipe.
- Chef’s knife
- Paring knife
- Vegetable brush
- Vegetable peeler
- Cutting board
- Baking sheet
- Oven mitts
- Stainless steel bowl
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Salad tongs
*Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.
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Golden Beetroot Salad (recipe card)
Equipment
Ingredients
- 2 cup Roasted golden beets (about 1 lb or 5 medium beets) peeled and cubed
- 2 cup fresh spinach
- 1 medium cucumber peeled and chopped
- 1 avocado, pitted, peeled, and diced into pieces
- 2 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 tbsp Dijon mustard
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Prepare the Beets: Rinse the beets thoroughly under cold running water to remove any dirt and debris. Use a vegetable brush if necessary, then pat them dry with a towel. Lay each beet on its side on a cutting board and use a sharp knife to trim off the top and bottom, removing the root and beet greens so that both ends are flat. Repeat this process for each beet.
- Roast the Beets: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for 45 to 50 minutes until the beets are fork-tender.
- Cool the Beets: Carefully remove the beets from the oven using oven mitts. Place them in a stainless steel bowl and transfer the bowl to the freezer for 30 minutes to cool.
- Peel the Beets: Once the beets have cooled, use a vegetable peeler to remove the skins. Repeat this for each beet.
- Dice the Beets: Place a peeled beet flat side down on the cutting board. Using a sharp paring knife, cut the beet in half. Lay each half flat side down and slice it from top to bottom into wide strips. Then, slice the strips crosswise to create 1-inch cubes. Repeat these steps for all the beet halves. Place the diced beets in a bowl and set aside.
- Prepare the Cucumber: Rinse the cucumber under cold water and pat it dry. Cut off the ends and peel the skin using a vegetable peeler. Cut the cucumber in half crosswise to create two smaller pieces. Slice each piece lengthwise into quarters, then lay each quarter flat side down and slice crosswise into 1-inch cubes. Place the cucumber cubes in a bowl and set aside.
- Dice the Avocado: Hold the avocado in one hand and cut lengthwise around the pit with a sharp knife. Twist the halves to separate them. Carefully strike the pit with the knife blade and twist to remove it, or use a spoon or avocado pitter. Place each avocado half face down on the cutting board, peel off the skin, and slice lengthwise and then crosswise to create diced pieces. Set the diced avocado aside.
- Prepare the Salad Dressing: In a small mixing bowl, combine extra virgin olive oil, red wine vinegar, and Dijon mustard. Whisk together until well blended.
- Compile the Salad: In a large mixing bowl, add the spinach, cucumbers, golden beets, and avocado.
- Toss the Salad: Top the salad with the dressing and toss with tongs until everything is well coated.
- Serve and Enjoy: Dish out the salad and enjoy!
Video
Notes
Recipe tips and tricks
Want to achieve the best results with your golden beet salad? Check out these essential tips: Use quality ingredients: Start with fresh ingredients for the best flavor and texture. Perfectly roast beets: Choose beets of similar size for even cooking. Wrap them in aluminum foil to retain moisture and ensure tenderness. Check for doneness: Use a fork to test if the beets are tender; they should easily slide through when done. Chill the beets: Cool the roasted beets before mixing them with other salad ingredients to maintain freshness. Add avocado last: To prevent browning, add avocado just before serving. A squeeze of lemon juice can also help keep it vibrant. Dress with salad dressing just before serving: Add the dressing right before serving to avoid sogginess and ensure crisp, flavorful bites. Get longer-lasting leftovers: Use a small amount of dressing for each serving to keep the salad fresh longer. Follow these tips for a perfectly delicious golden beet salad!Additions/substitutions/variations
Looking to customize your salad or find ingredient swaps? Explore our suggestions for recipe additions, substitutions, and variations to make it uniquely yours.Additions
Looking to make the salad more customized check out these salad enhancers for added flavor and texture. Add savory tang and creaminess with a sprinkling of vegan cheese like feta or goat. Increase the crunch and nutty flavor with toasted walnuts or pecans Amp up the sweetness with craisins, raisins or fresh fruit like berries, sliced apples, grapes or pomegranate seeds. Gain protein, fiber, flavor, and texture with a 1 cup of cooked grains like quinoa, amaranth, or teff, Enhance the veggie count with cherry tomatoes, carrots, or sliced red onion for added color, juiciness, sweetness, or a sharp tangy crunch. Minced or pressed garlic for an additional tang and bite. Salad Dressing additions:- A tsp of dried oregano, thyme, or fresh dill in the dressing add a herbaceous flavor.
- Add a tbsp of fresh herbs like parsley, basil, or mint to increase the aromatic taste.
- One tsp of lemon juice lemon for a citrus flavor.
- Sweeten the dressing with a tsp of honey or maple syrup
Substitutions
Here are a list of ingredient substitutions in case you don’t have an ingredient or don’t like something. Golden roasted beets: Substitute with 2 cups of red, white, or purple beets, or use pre-cooked* or canned beets. You can also use 2 cups of roasted carrots (about 3 to 4 medium carrots), sweet potatoes (1 pound), or butternut squash (1 to 1½ pounds). Spinach: Replace with 2 cups of kale, arugula, or mixed greens. Cucumber: Use 1 medium zucchini or 1 cup (about 3 to 4 stalks) of chopped celery for a similar crunch. Avocado: Swap with 1/2 cup of hummus, non-dairy Greek yogurt, or chopped olives. Dijon mustard: Use 1/2 tablespoon of whole grain mustard or yellow mustard. Instead of mustard you can also use a 1/2 teaspoon horseradish, 1 tbsp tahini, 1 tbsp non-dairy greek yogurt, or 1 tbsp lemon or lime juice. Extra virgin olive oil: Use 1 tablespoon of regular olive oil, avocado oil, almond oil, or liquid coconut oil. Red wine vinegar: Use 2 tablespoons of apple cider vinegar, balsamic vinegar, or white wine vinegar. Altering any ingredients will impact the final flavor, texture, and nutritional profile of the recipe.Variations
Here are some recipe variations and alternative cooking methods for beets: Avocado Prep: Use an avocado pitter and peeler tool for easy peeling and pitting. Alter roasting times for smaller beets: For smaller beets, use 10-12 small beets (about half the size of medium beets) and cook for 30-40 minutes. Cooking Beets: Instant Pot: Add 1 cup of water and a trivet to the pot. Cook medium beets on high pressure for 20-25 minutes (15 to 18 minutes for small beets): Cook for 15-18 minutes., then perform a quick release. Boil: Place beets in a large pot and cover with water. Boil for 30-40 minutes (20-30 minutes for small beets). Steam: Place beets in a steamer basket* or steamer pot* over boiling water for 30-40 minutes (20-30 minutes for small beets). Microwave: Cut slits in the beets, place in a microwave-safe dish with 1/4 cup water, cover, and microwave on high for 10-15 minutes (8 to 10 minutes for smaller beets). Microwaving is the quickest method, but roasting or steaming will give you better flavor.How to store salad leftovers
Store salad leftovers in an airtight container in the refrigerator for up to 1 to 2 days. For optimal freshness, it’s best to separate the salad ingredients from the dressing when storing. Keep the salad ingredients in an airtight container in the fridge for up to 4 days. Store the remaining dressing in a separate airtight container in the refrigerator for 1 to 2 weeks. Before using, shake the dressing well and toss it evenly with the salad.Nutritional information
*Nutritional information is estimated using Nutrifox nutrition label maker**Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.
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This recipe was originally published on July 6, 2021. It has been updated to reflect a clearer outline, new photos, and recipe notes.
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