This simple, beautiful Roasted Beet with Spinach Salad features a vibrant mix of nutrient-rich baby spinach and sweet oven-roasted red or golden beets. Tossed with a quick drizzle of extra virgin olive oil, high-quality tangy balsamic vinegar, and a topping of salty, nutty Parmesan cheese, it’s a healthy superfood dish that tastes amazing. Perfect as a quick lunch, light dinner, or clean eating side dish!
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Beets Are So Good For You!
Recently, my mother had mentioned that a friend of hers recommended eating beets to help lower her blood pressure. I did a little research online and found that in addition to help keeping blood pressure in check, there are many other health benefits of beets and they are a powerhouse when it comes to nutrients.
Additionally, they may help improve athletic performance. I enjoyed this salad last evening and had a great run this morning...now I know why!
Recently a friend told me that she wasn't too fond of beets. I hope that she might try out this recipe for Easy and Delicious Roasted Beet With Spinach Salad, or some tangy homemade beet relish, and maybe change her mind.
My new resolution for this year is to eat more of this fantastic root vegetable and beet salad!
Why You Will Love This Recipe!
You will love this recipe because:
- It's delicious! If you are a beet lover, you will already know the wonderful earthy flavor of the beets. And roasting these root veggies brings out their natural sweetness which makes them even more spectacular! You'll also love the tangy taste of balsamic vinegar and the nutty, salty, and sweet Parmesan. So good!
- Making this salad is really easy! Roasting beets in your oven is super simple, as is assembling the salad.
- We'll roast several beets at a time, so you'll have extra beets for more spinach and beet salads, or for use in your other favorite beet recipes. There are so many delicious ways to have your beets!
- It's healthy and so nutritious! Both spinach and beetroot are considered superfoods and are full of vitamins and minerals, such as Vitamin C.
- Your salad will be a treat for both your body and your eyes! Beets with their vibrant colors are gorgeous and of course spinach greens are absolutely stunning as well!
- You can enjoy this as a delicious side dish or a light lunch or dinner.
So let me show you what you'll need for this healthy and delicious salad and beets recipe!
🥘 Ingredients
Here are the beautiful and simple ingredients that you will need to make this Roasted Beets and Spinach salad:
- Baby spinach
- Fresh beets - I usually buy beets without beet greens, but you can also buy them with beet greens and enjoy eating the beet greens as well! For maximum enjoyment, why not mix up golden beets and red beets? Please select small beets for use as large beets will take longer to cook than noted in this recipe.
- Parmesan cheese - can sub goat cheese or feta cheese if you like
- Extra virgin olive oil
- Balsamic vinegar - it's highly recommended to use a very high quality balsamic vinegar
- Salt
- Black pepper
You will be able to find all of these ingredients at your grocery store. Or for a special treat, pick up some spinach and beets at your local farmers' markets.
Please note: I recommend around ¼ cup roasted and diced beets per serving, however I like roasting several beets at a time (3 each) to have extra beets on hand for use in all sorts of delicious recipes!
🔪 Instructions
Roasting and cooking beets in your oven is super easy!
Preheat your oven to 400 degrees. Rinse and pat dry each beet. Wrap each beet individually in aluminum foil. Place beets on a baking sheet or baking tray and roast for approximately 1 hr.
Remove from oven, and carefully check to ensure the beet is cooked through by piercing with a fork. If the fork is able to penetrate all the way through, the beet is ready.
Open the foil, and allow the beets to completely cool, about 1 hour. Once cool, you can peel the skin off very easily, so you should not need a vegetable peeler. You may want to use disposable gloves to keep your hands from staining. Dice the beets on a cutting board after skinning them for use in our recipe.
Arrange spinach on a salad plate and add the diced beets.
Drizzle the olive oil and balsamic vinegar over the spinach and beets.
Add salt and pepper to taste.
Add the Parmesan cheese for the finishing touch!
Suggestions For Serving
I love indulging in this spinach and beet salad as a simple side dish, and even on its own as a light and nutritious lunch or weeknight dinner.
It's beautiful alongside main dishes featuring fish like Macadamia Nut Crusted Barramundi and Pan Fried Rainbow Trout.
I hope you'll enjoy this easy and delicious salad time and time again!
FAQ
Store leftover roast beets in an airtight container in your refrigerator. Beets last a fair few days in your fridge! Best enjoyed in about 4-5 days.
To cool the oven roasted beets down to room temperature faster, once removed from the oven allow them to cool down enough for you to handle them comfortably. Remove the skins and then slice or dice the beets and spread them out on a plate so they will cool down quicker.
Here are some ideas for using your leftover roasted beets: try making roasted beet hummus, add a beetroot slice to your hamburgers (as the Aussies do!), or use them to make a creamy beet soup. You can even use them for vegan burgers made with beets!
Some Other Salad Dishes You May Enjoy!
Here are some other great salad recipes that you may enjoy:
- Middle Eastern Cabbage Salad
- Californian Inspired Cobb Salad
- Refreshing and Easy Thai Cucumber Salad
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Cheers!
Grace
Easy and Delicious Roasted Beet With Spinach Salad Recipe
Ingredients
- ¼ cup beets ¼ cup roasted and diced beets recommended per serving, however I like roasting several beets at a time (3 each) to have extra beets on hand for use in all sorts of delicious recipes! Select small beets
- 1.5 cups baby spinach leaves
- ¼ ts balsamic vinegar add more to taste if desired
- 2 ts olive oil add more to taste if desired
- salt to taste
- pepper to taste
- ½ tablespoon parmesan cheese grated (can sub goat cheese or feta cheese if you like)
Instructions
- Preheat your oven to 400 degrees. Rinse and pat dry each beet. Wrap each beet individually in foil. Place the wrapped beets on a baking sheet and roast for approximately 1 hr.Remove from oven, and carefully check to ensure the beet is cooked through by piercing with a fork. If the fork is able to penetrate all the way through, the beet is ready. Open the foil, and allow the beets to completely cool, about 1 hour. Once cool, you can peel the skin off very easily. You may want to use disposable gloves to keep your hands from staining. Dice the beets after skinning them for use in our recipe.
- Arrange spinach on a salad plate and add the diced beets.
- Drizzle the olive oil and balsamic vinegar over the spinach and beets.
- Add salt and pepper to taste, and finish by adding the Parmesan cheese.
- Feel great when enjoying this salad!
April Lewis
I absolutely loved this beet salad recipe!!! I haven’t been a fan of beets but after trying this recipe I will be buying beets and putting them on top of my salad!! It was perfect with the balsamic vinegar and Parmesan cheese but I added a splash of olive oil to my salad and gotta day I wanted to eat more!! Thank you Grace for this recipe and I can’t wait to see how it improves my running performance 🤣
Grace
Thank you April for your comments! I'm so glad you liked the beets and I appreciate your recommendation of adding olive oil to the salad! You'll run faster and longer if you keep eating beets 🙂
June Barrera
Wow I’ve had beets before but not like this! I am all about healthy and when it comes to trying healthy recipes I’m all in! I did not expect it to be this good but wow this tasted amazing , I’m in beat heaven! I did add a little cilantro and croutons in my salad just because I love cilantro in my salads !
June Barrera
I have had beets before but Wow this beet recipe was amazing ! I’ve never made them before so it was fun to see how they were cooked , never thought roasting them in the oven would make them so good! I am all about healthy so this made it a plus! I did add a little cilantro and croutons just because I’m s cilantro lover and just love cilantro in salads!
Grace
June I'm so glad you liked the roast beet recipe! I love the idea of adding cilantro and croutons..I think I will do the same next time I make this! Here's to more beets!! 🙂