Beets and berries might sound like an unlikely pairing but once you try them together in a salad, it just makes complete sense. Both have that deep, jewel-toned color and that balance of earthy and sweet that works so beautifully when you combine them with the right supporting ingredients. This roasted beet and berry salad looks absolutely stunning on a plate and tastes even better than it looks. Plus, when are a little micro greens added into the mix a problem? Never!
Roasting the beets is the step that transforms them to something deeply sweet, tender, and almost caramelized. I know roasting beets feels like a commitment because of the time it takes, but the hands-on effort is minimal. All you have to do really is wrap them in foil and let the oven do the work. Once they are cool enough to handle, the skins slip right off. If you want to save time, pre-cooked beets from the store work perfectly well here too!
Adding to the beets is really the larger goal here to bring the dish together. I chose thin full slices of radish, cucumber, and then blueberries to mix among them, which I knew would bring in a fresh crunch, a peppery kick, and a sweet and juicy element to round out the soft roasted earthy beets. Then it was truly just finding the right micro greens to pair with it (a mixture I selected down at Radical Shoots, a vendor at the Nashville Farmer’s Market). You can choose any micro greens, but if you can find a local grower with a healthy variety, I recommend it!
This salad works as a starter, a side dish, or a light main when you add a grain or some protein. It is the kind of recipe that is great for entertaining because you can prep the components ahead of time and assemble right before serving. Everything stays fresh and the colors stay vibrant.
If beet salads have felt boring or predictable to you in the past, I really think this one will change that. It is colorful, layered, and genuinely delicious from the first bite! I hope you love it! Tag me @herbyeats when you make it, too. 🙂
Roasted Beet + Berry Salad with Goat Cheese
Equipment
- Baking sheet
- Aluminum foil
- Small mixing bowl or jar (for vinaigrette)
- Whisk
Ingredients
For the Salad:
- 3 medium beets roasted and cubed (about 450g / 1 lb)
- 1 cup fresh blueberries 150g
- 2 cups microgreens loosely packed
- 1 small cucumber thinly sliced (about 150g)
- 3 radishes thinly sliced
- ½ cup crumbled goat cheese 75g
For the Balsamic Vinaigrette:
- 3 tbsp balsamic vinegar 45ml
- 1 tbsp Dijon mustard 15g
- 1 tsp maple syrup 5ml
- 1 garlic clove grated
- ¼ cup olive oil 60ml
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Wrap each beet individually in foil with a drizzle of olive oil and a pinch of salt.
- Roast for 45–60 minutes, until a knife slides in easily. Cool slightly, peel, and cut into cubes.
- Whisk together balsamic vinegar, Dijon, maple syrup, garlic, and olive oil. Season with salt and pepper, then taste and adjust.
- Arrange microgreens on a platter. Top with roasted beets, blueberries, cucumber, and radish.
- Scatter goat cheese over the top.
- Drizzle with vinaigrette just before serving.