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This beet salad starts with roasted beets, which become tender and subtly sweet in the oven. Thinly sliced red onion adds a little sharpness, and the lemon Dijon vinaigrette brings everything together with a bright, tangy finish. It’s simple, colorful, and full of contrast in the best way.
It’s a great salad to make ahead for a gathering, since the flavors only get better after a little time. Serve it as a fresh side dish, part of a lunch spread, or alongside grilled chicken, fish, or a hearty grain dish. Golden or Chioggia beets keep the colors especially vibrant, but regular red beets are just as delicious and work perfectly well.
What You’ll Like About This Recipe
Make-ahead friendly. The flavors improve as the salad chills.
Simple ingredients. Nothing fancy—just fresh produce and pantry staples.
Bright and balanced. Earthy beets, sharp onion, and a citrusy vinaigrette.
Ingredient Notes
- Beets – Golden or Chioggia beets keep the salad lighter in color, but red beets are fine.
- Red onion – Adds sharpness and contrast to the sweet roasted beets.
- Lemon juice and zest – Provide brightness and balance in the vinaigrette.
- Dijon mustard – Helps emulsify the dressing and adds subtle tang.
- Olive oil – Use a good-quality extra-virgin olive oil for best flavor.
- Cilantro – Optional, but adds a fresh herbal note.
Steps to Make Beet Salad With Lemon Vinaigrette
- Heat the oven and prepare a baking sheet.
- Scrub and trim the beets, season, drizzle with olive oil, and wrap tightly in foil.
- Roast the beets until fork-tender.
- Cool, peel, and slice the beets.
- Slice the red onion and toss with the beets.
- Whisk together the lemon juice, zest, mustard, and olive oil.
- Toss the salad with the dressing and season to taste.
- Chill until ready to serve.
Tips
- Don’t rush the roast. Fully tender beets make the salad much more enjoyable.
- Peel while warm. The skins slip off easily once the beets cool slightly.
- Slice thinly. Thin slices absorb the dressing better.
- Season at the end. Salt and pepper are easier to balance after chilling.
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 alongside roasted chicken, salmon, or pork.
- Add to a grain bowl with quinoa or farro.
- Pair with arugula or mixed greens for a composed salad.
- Spoon onto toast with soft cheese for a light lunch.
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.
Frequently Asked Questions
Beet Salad With Lemon Vinaigrette
Ingredients
- 5 medium beets, golden or Chioggia
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 tbsp extra-virgin olive oil, divided
- 1 small red onion
- 2 tbsp fresh lemon juice
- ½ tsp finely grated lemon zest
- 1 tsp Dijon mustard
- 1 tbsp cilantro (optional), roughly chopped
Recommended Equipment
- Rimmed baking sheet
Instructions
- Heat the oven to 375°F.
- 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.5 medium beets | Kosher salt | Freshly ground black pepper | 1 tbsp extra virgin olive oil
- 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 half-moon slices.
- Place the beets in a serving bowl. Quarter and thinly slice the red onion. Toss the sliced onion with the sliced beets.1 small red onion
- 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, if using, and toss gently to blend.2 tbsp fresh lemon juice | 1/2 tsp finely grated lemon zest | 1 tsp Dijon mustard | 1 tbsp cilantro (optional) | 3 tbsp extra virgin olive oil
- Cover and refrigerate the beet salad until it's time to serve.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
