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Golden beets are not as earthy tasting as red beets and are a little sweeter. When roasted they will brighten up your salads.

Summer Golden Beet Salad

Summer Golden Beet Salad



Prep time: 10 minutes
Cook time: 35-40 minutes
Serves: 4-6


3 T. extra virgin olive oil, divided
4 medium golden beets, peeled and chopped
1 T. fresh thyme leaves
Sea salt and black pepper, to taste
2 c. cherry or grape tomatoes, halved
1 small red onion, thinly sliced
4 c. baby arugula
3 T. balsamic vinegar
2 garlic cloves, minced
¼ c. pistachios, chopped
3 oz. creamy goat cheese, crumbled
3 T. fresh basil leaves, chopped


  1. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat® baking mat.

  2. Toss the chopped golden beets with one tablespoon olive oil and fresh thyme. Season with salt and black pepper, to taste. Place in the pre-heated oven and roast until the beets are fork-tender and slightly browned, approximately 35-40 minutes. Remove from oven and set aside to cool.

  3. Whisk the remaining olive oil with the balsamic vinegar and minced garlic in a small bowl. Season with salt and black pepper, to taste. Transfer dressing to an airtight serving container and set aside.

Add the tomatoes, red onion, and baby arugula to a large salad bowl or serving platter. Top with the roasted beets, pistachios, goat cheese, and fresh basil. Serve immediately with the balsamic dressing on the side. Enjoy!