Roasted Beet Salad

I’m always a little unsure of beets. I’ve had them before, and know they have a very earthy flavor. The problem is, I can never decide if I like that earthy quality or not.


However, since I had some beets on hand, I decided to try them again. This time, I decided to eat them cold, rather than mixed into a hot risotto or steamy stew.

I wanted to use the ricotta called for in the original recipe, but I’ve forbidden myself from buying any more ricotta until I use up the huge box of cheddar from Cabot. The cheddar worked pretty well, though!

As it turns out, I actually liked this beet salad! The beets really tasted more like carrots. Kind of sweet, with an underlying earthiness.


FYI: I made the mistake of not looking closely at the pictures before we finished off the salad, and the pictures are not so great. Oops!

Roasted Beet Salad

Inspired by Food & Wine’s Roasted Beets with Ricotta, Dill and Mint

5 medium beets

1 1/2 c water

2 T olive oil

2 T red wine vinegar

2 tsp chopped dried rosemary

2 tsp chopped dried oregano

2 c spinach

3/4 c shredded cheddar cheese

Preheat the oven to 400*F. Peel the beets and remove their ends. Place the beets and water in a small baking dish, and cover with foil. Bake for 45 minutes, at which point the beets should be tender. Allow to cool, then dice the beets.

In a large bowl, toss the beets with the remaining ingredients. Season to taste with salt and pepper.

How do you feel about beets: love ’em or hate ’em?

FOOD & WINE is giving away a year-long subscription to a lucky reader from Savvy Eats. Click here to enter and read official rules here.

This post is part of a series featuring recipes from the FOOD & WINE archive. As a FOOD & WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD & WINE. I received a subscription to FOOD & WINE for my participation.



  1. Courtney says

    I too used to be a little intimidated by beets but discovered other varieties – sunshine and candy cane beets have a more mild ‘earthy’ taste. I roast them with a little olive oil and honey – delicious!

  2. says

    I love beetroot, but totally can’t be bothered with the prep, and I’m not a fan of the pickled stuff… So I buy it pre cooked and vacuum packed – sorted!

  3. says

    I’m terrified of beets–in high school, my parents grew beets and then canned/pickled them…and our kitchen stunk for days! I’m trying to get up the courage to try them…and this blog is inspiring me. Perhaps soon. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *