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Recipe Collection

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Roasted Beet Salad with Lemon-Basil Dressing

Roasted Beet Salad with Lemon-Basil Dressing Related:   appetizers, dairy, Hanukkah, July 4th, low-fat, pareve, Passover, salads, Shavuot, vegetarian, Yom Kippur

Prep time: 5–10 minutes

Cook time: 1–1½ hours

Yield: 8 servings

This magnificent magenta salad is packed with vitamins, minerals, and almost everything else you need. Each ingredient has its place: something crunchy, something smooth, something tangy, something sweet, something leafy. Perfect! You can prepare the components up to a day in advance and then assemble when ready to serve.


  • 2 bunches red or rainbow beets, scrubbed and trimmed (about 8 medium)
  • ½ medium red onion, quartered and thinly sliced
  • ¼ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 2 tablespoons honey
  • ¼ cup chopped fresh basil
  • ½ teaspoon kosher salt, or to taste
  • Freshly ground black pepper
  • 6 cups micro greens or mixed greens
  • 1/3 cup shelled pistachios, coarsely chopped
  • ¾ cup crumbled goat cheese (optional)


  • Preheat oven to 350 degrees. Coat a large piece of heavy-duty foil with nonstick cooking spray. Center beets on foil; wrap tightly, pinching edges together. Bake for 1 to 1½ hours, or until tender (see Norene’s Notes, below). Carefully open packet and let beets stand until cool enough to handle.
  • Using paper towels, rub off and discard skins. Slice beets into wedges. Place into a large bowl; add onion. Add oil, lemon juice, honey, basil, salt and pepper to the bowl; toss to combine. Cover and refrigerate. Arrange a layer of greens on a large serving platter. Top with dressed beets. Scatter pistachios and goat cheese, if using, over salad.
  • Norene's Notes: For even cooking, choose fresh beets that are approximately the same size. Small to medium-size beets are more tender, while larger beets tend to be tough. Beets are fully cooked when a metal skewer glides through them easily.
  • Recipe from The Silver Platter: Simple to Spectacular Wholesome, Family-Friendly Recipes by Daniella Silver with Norene Gilletz. Reproduced with permission from the copyright holders, ArtScroll/Mesorah Publications.

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