Beet Salad With Lemon Dijon Vinaigrette
This fresh and colorful beet salad is a delicious way to enjoy roasted beets. Golden or Chioggia beets are paired with sliced red onion and tossed with a simple lemon Dijon vinaigrette for a light, tangy finish. A sprinkle of cilantro or parsley adds freshness and color, but the salad is just as good without herbs if you prefer. Serve it chilled as a side dish or light lunch—it’s easy to make ahead and perfect for any time of year.
This vibrant beet salad is a refreshing mix of sweet, earthy beets and a bright lemon Dijon vinaigrette. It’s an easy and flavorful way to showcase roasted beets, especially golden or Chioggia varieties.
The red onions add a bit of crunch and sharpness, while the vinaigrette ties everything together with citrusy zip. You can customize it with your favorite herbs or dressing, and it’s just as delicious chilled the next day.
❤️ Why You’ll Love This Beet Salad
Fresh and flavorful. The lemon Dijon vinaigrette brings brightness to every bite.
Beautiful presentation. Chioggia or golden beets make this dish especially eye-catching.
Easy to prep ahead. Make it in advance and chill until ready to serve.
Customizable. Swap in your favorite herbs or dressing to suit your taste.
How to Make Beet Salad With Lemon Dijon Vinaigrette
- Roast the beets in foil with olive oil, salt, and pepper until tender.
- Let the beets cool, then peel and slice them.
- Combine the sliced beets and red onion in a serving bowl.
- Whisk together the lemon juice, zest, Dijon, and olive oil to make the vinaigrette.
- Toss the beets with the dressing and cilantro (or parsley, if preferred).
- Chill the salad before serving.
Recipe Variations
- Use red beets. Go with all red beets if that’s what you have on hand.
- Swap the herbs. Use parsley, mint, or dill as a substitute for cilantro.
- Add cheese. Crumble in goat cheese or feta for a creamy contrast.
- Try a different dressing. Balsamic vinaigrette or orange juice also work well.
- Add greens. Serve the beets over arugula or baby spinach for a heartier salad.
Serving Suggestions
- Serve as a refreshing side with grilled chicken or fish.
- Pair with goat cheese and crackers for a light lunch or starter.
- Chill well and pack it for a picnic or make-ahead meal.
- Top with toasted walnuts or pecans for added crunch.
How to Store
Refrigerate. Store leftover beet salad in an airtight container in the fridge for up to 3 days.
Freeze? Not recommended, as the texture of the beets and dressing can be affected.
To Refresh. Give the salad a quick toss before serving. Add a splash of lemon juice or olive oil if needed to brighten it up.
Beet Salad With Lemon Vinaigrette
Roasted beet salad with red onions and a tangy lemon Dijon vinaigrette. Simple, fresh, and easy to make ahead.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Salads, Beets
- Method: Roast, Chill
- Cuisine: Global
Ingredients
- 5 medium beets (golden or Chioggia)
- freshly ground black pepper
- salt, to taste
- 4 tablespoons extra-virgin olive oil (divided use)
- 1 small red onion
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon Dijon mustard
- 1 tablespoon cilantro (optional, roughly chopped)
Instructions
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Preheat the oven. Heat the oven to 375°F.
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Prep the beets. Scrub the beets. Trim the ends, leaving about 1 inch of stem and root. Sprinkle the beets with salt and black pepper, and then drizzle 1 tablespoon of the olive oil over them. Wrap the beets tightly in foil and place them on a rimmed baking sheet or pan.
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Roast the beets. Roast for 1 to 1 1/2 hours, or until the beets are tender enough to be pierced with a fork. When the beets are cool enough to handle, slip the skins off and cut off the ends. Slice them lengthwise, then cut them into 1/4-inch slices.
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Assemble the salad. Place the beets in a serving bowl. Quarter and slice the red onion. Toss the sliced onion with the sliced beets.
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Make the dressing. In a cup or bowl, combine the lemon juice, zest, and mustard; add the remaining 3 tablespoons of olive oil in a thin stream, whisking constantly. Add the dressing to the beets along with freshly ground black pepper and salt, to taste. Add the cilantro and toss gently to blend.
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Chill. Cover and refrigerate the beet salad until it’s time to serve.
Nutrition
- Serving Size:
- Calories: 205
- Sugar: 12.4 g
- Sodium: 747.5 mg
- Fat: 14.3 g
- Carbohydrates: 18.8 g
- Fiber: 5.3 g
- Protein: 3 g
