Golden Beetroot Salad with Dijon Vinaigrette

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Golden beetroot salad is a gluten and dairy-free recipe featuring spinach, roasted golden beets, and a dijon vinaigrette dressing

golden beetroot salad in a white bowl on a wooden table | The Radiant Root

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For this recipe, I used golden beets that I prepped earlier in the week. I mixed the beets with spinach, cucumber, and avocado topped with a dressing that features dijon mustard, red wine vinegar, and extra virgin cold-pressed olive oil.

While mustard may not be the most appealing ingredient it really makes the taste of the salad.

The Difference Between Red and Golden Beets

I was so excited to see a wide selection of beets in the store this summer. These are one of my favorite veggies. These colorful root veggies come in two varieties: a reddish-purple and a golden hue. These colors tell you they are filled with phytonutrients.

There are two types of betalains: betacyanins and betaxanthins. Betacyanthins make beets red and betaxanthins make beets a golden yellow color.

Other Nutrients Found in Beets

Beets are also a good source of fiber with 3 grams per serving. They also are rich in potassium, magnesium, and vitamin C. These nutrients are which are good for stress management, immune health, and to help energize you.

Concerns Over the Sugar Content in Beets

Some will say that beets are high in sugar. They have about 14 grams per 1 cooked cup. This translates to about 3.5 teaspoons of 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. However, beets also offer a lot of health benefits.

If you are worried about the sugar in beets, the best thing to do to keep your is to have a variety of non-starchy veggies paired with a starchy veggie such as spinach like I have in this salad.

How to Cook Beets

If you have never eaten a beet before and are unsure what to do with them I would suggest roasting them in a big batch. You want to start by washing them to get any dirt off.

After cutting the greens and stems off you can wrap them in foil and bake them for about 40 minutes at around 400 degrees Fahrenheit. Once they are cooled they are easily peelable and ready to be chopped.

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.

Ingredients Used in this Recipe

This is an easy-to-make salad that contains just four ingredients:

  • Spinach
  • Golden beets
  • Cucumber
  • Avocado

The dressing is also super easy to make and has only three ingredients:

  • Dijon mustard
  • Extra virgin olive oil
  • Red wine vinegar
Ingredients for the Golden beetroot salad with dijon mustard viniagrette on a wooden table in glass bowls: Spinach, cucumber, golden beets chopped, avocado cubes, dijon mustard, red wine vinegar, and olive oil | The Radiant Root

Equipment Used In this Recipe*

*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.

golden beetroot salad in a white bowl on a wooden table | The Radiant Root

Golden Beetroot Salad with Dijon Vinaigrette Dressing

Print Recipe
A veggie packed salad with a blend sweet and spicy featuring roasted golden beets, spinach, cucumber, and a dijon mustard dressing
Course Appetizer, dinner, Salad, Side Dish
Cuisine American, dairy-free, gluten-free, vegan, vegetarian
Keyword antioxidants, quick recipe, salads, veggies
Prep Time 10 mins
Cook Time 1 hr
Cooling Time 10 mins
Total Time 1 hr 20 mins
Servings 4
Calories 127


  • 2 large golden beets roasted, peeled, and chopped into 1/4-inch pieces
  • 2 cup fresh spinach
  • 1 medium cucumber peeled and chopped
  • 1 avocado, pitted, peeled, and diced into pieces

Dijon Vinaigrette Ingredients

  • 2 tbsp red wine vinegar
  • 1 tbsp extra virgin olive oil
  • 1/2 tbsp dijon mustard


  • Pre-heat oven to 400 degrees Fahrenheit.
  • Wrap the beets in foil and place them on a baking sheet, and then place it in the oven.
  • Cook for 45 – 50 minutes until soft and you can put a fork through them.
  • Place the beets in a bowl and put them in the freezer for 10 minutes to cool.

Dijon Vinaigrette Instructions

  • While the beets are cooling you can make the dressing.
  • In a small mixing bowl combine mustard, red wine vinegar, and olive oil until well blended.

Putting the Salad Together Insructions

  • In a large mixing bowl add the spinach, cucumber, beets, the avocado, and set aside.
  • Take the beets out of the freezer. Peel and chop them into small pieces and then add them to the other salad ingredients.
  • Toss the salad with the dijon dressing until its well coated and serve.


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3 thoughts on “Golden Beetroot Salad with Dijon Vinaigrette”

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