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  • Roasted Beet Salad
  • Roasted Beet Salad
  • Roasted Beet Salad

Roasted Beet Salad

Food | January 19, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)

Want to feel like a gourmet chef? Make this ROASTED BEET SALAD recipe. It truly is a culinary showstopper.

This salad is all about the layers of flavour found in roasted beets, tangy watermelon radish, peppery arugula and a slightly sweetened vinaigrette.

Sometimes I suggest adding ingredients you have on hand, but this time I discourage it. Instead, prepare this recipe exactly as shown, but enjoy it mindfully. Savour each bite and relish the flavours.

Here are some easy tips to assist you in making this salad:

1) VINAIGRETTE – I make this simple vinaigrette at least once a week and it’s especially perfect for this salad. Make a double recipe of the dressing and store the extra in an airtight container or canning jar for up to two weeks. It’s nice to have on hand.

2) BEETS – I make this salad using yellow beets. Sure it’s about the sunny colour, but it also prevents my hands from getting stained pink when I peel the beets. If it was the summer and I was pickling thirty-six or forty-eight large jars of them, I’d welcome stained hands, showing them off like a badge of honour. With a recipe where such a small quantity is required, I say, “Stainless, please”.

3) RADISH – When selecting the radish for this salad, begin by looking for Watermelon Radish – you just can’t beat their unbelievable colour and tangy taste. If you can’t find those then look for French Breakfast or Cherry Belle.

4) CHEESE AND APPLE – The combination of cheese and apple has long been a fan favourite. In this application, I’m looking for specific types: for the cheese, try to find IBERICO, a fabulous Spanish cheese made from goat, sheep and cow’s milk – how amazing it that? I’m crazy about this triple milk cheese, with its mild, nutty flavour. My apple choice is Fuji, for its tangy flavour and firmness, which hold up to the mandolin action.

5) MANDOLIN – Our regular readers know how much I work with my VEGETABLE MANDOLIN. It is such a wonderful kitchen utensil because it saves time and allows you to prepare vegetables and fruit in uniform fashion. It has double duty in this salad as we use it to thin-slice the radishes and julienne the apple. It might seem like an expensive extravagance, but I’m worth it AND SO ARE YOU!

Roasted yellow beets and shaved watermelon radish tossed with arugula, apple and Iberico cheese in a tangy nut vinaigrette – this is the definition of a delicious salad!



Ingredients & Amounts

  • For the salad:
  • 6 medium-sized yellow beets
  • 1 watermelon radish, peeled and thin-sliced
  • 1 Fuji apple, peeled and julienned
  • ¼ cup of walnuts, chopped
  • 2 cups of baby arugula, washed and dried
  • ½ cup of Iberico cheese, shaved
  • 2 tablespoons of extra virgin olive oil, to roast the beets
  • For the vinaigrette:
  • ¼ cup of lemon juice
  • 2 teaspoons of Dijon mustard
  • 1 teaspoon of honey
  • 1 tablespoon of chives, chopped
  • ¼ cup of ground walnuts
  • ½ cup of walnut oil (feel free to use vegetable or olive oil)


  1. Preheat oven to 375°F. Peel beets and quarter them. Place them into a small bowl and toss with extra virgin olive oil and a sprinkling of salt and pepper. Transfer beets to a parchment-lined baking sheet, cover with tin foil and roast beets for 45 minutes. Remove from oven and allow to cool. Once cooled, slice into ½-inch pieces.
  2. Prepare radishes and apple using vegetable mandolin. Shave cheese.
  3. Combine the lemon juice, mustard, honey, chives and ground walnuts in a small bowl and whisk together. Slowly drizzle in walnut oil whisking all of the ingredients together.
  4. Place prepared beets, radishes, apple and walnuts into a large salad bowl and drizzle with vinaigrette. Toss. Add arugula and shaved cheese and toss again, gently. Transfer to service plates or bowls, sprinkle with pepper and a bit more cheese. Serve immediately.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! I came across this crazy album I haven’t heard in, forever. How perfect for this story though – SONNY & CHER – The Beat Goes On. Head to iTunes to download this album to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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