Roasted Beetroot Salad With Honey Mustard Dressing

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Brighten up your meals with this delicious Roasted Beetroot Salad with Honey Mustard Dressing! The sweet and earthy flavors of roasted beetroot pair perfectly with the tangy and sweet honey mustard dressing. It’s a beautiful and healthy dish that’s easy to make and sure to impress. Let’s get roasting!

Why You’ll Love This Beetroot Salad Recipe

  • Vibrant and Colorful: The roasted beetroot adds a beautiful and vibrant color to the salad, making it visually appealing.
  • Balanced Flavors: The combination of sweet roasted beetroot, tangy honey mustard dressing, and crunchy salad greens creates a perfectly balanced flavor profile.
  • Easy to Prepare: This recipe is quick and easy to prepare, making it ideal for a healthy and delicious meal or side dish.

Roasted Beetroot Salad Ingredients

  • Beetroot: Known for its vibrant color and earthy flavor, beetroot is roasted to bring out its natural sweetness and tender texture, making it the star of this salad.
  • Olive Oil: Used to coat the beetroots before roasting, olive oil adds richness and helps to enhance the caramelization of the vegetables.
  • Onion: Sliced and roasted alongside the beetroots, onions bring a mild sweetness and depth of flavor to the salad, complementing the earthiness of the beetroots.
  • Honey: A touch of honey is drizzled over the roasted vegetables, adding a subtle sweetness that balances the earthy flavors of the beetroots and onions.
  • Salt and Black Pepper: Used to season the salad, salt enhances the natural flavors of the ingredients, while black pepper adds a hint of spiciness.
  • Mustard: Adds a tangy and slightly spicy flavor to the salad dressing, complementing the sweetness of the honey and balancing the richness of the olive oil.
  • Apple Cider Vinegar: Used in the dressing, apple cider vinegar provides a tangy acidity that brightens the flavors of the salad and helps to cut through the richness of the olive oil.
  • Celery: Finely chopped celery adds crunch and freshness to the salad, contributing a crisp texture and a subtle hint of herbal notes.
Roasted Beetroot Salad With Honey Mustard Dressing Ingredients.

Instructions For Making Beetroot Salad

Here are the step by step instructions for honey mustard beet salad.

How To Roast Beets For Salad: Wrap the beets in foil and bake in a 350°F oven for 40-50 minutes. Once cooked set aside to cool.

Prepare the Honey Mustard Dressing: In a separate bowl, combine olive oil, salt, black pepper, honey, mustard, and vinegar.

Dice the Vegetables: Dice the beets, celery, and onion. Mix them together.

Combine and Mix: Pour the Honey Mustard Dressing over the diced vegetables and mix well.

Garnish And Serve: Serve the salad, and if desired, sprinkle with sesame seeds.

Expert Tips For Chopping beetroot

  • Cooling Time: Allow the roasted beetroot to cool slightly before chopping. This makes them easier to handle and prevents burns.
  • Peeling: Once cooled, peel the beetroot using a paper towel or your fingers. The skin should easily slide off. Wearing gloves can prevent staining your hands.
  • Uniformity: Aim for uniformity in your chop size to ensure even cooking and presentation in your salad or dish.
  • Sharp Knife: Use a sharp chef’s knife or a serrated knife to slice the beetroot. A dull knife can cause the beetroot to mash rather than slice cleanly.
  • Staining Prevention: Work on a cutting board that you don’t mind staining, or use a plastic cutting board to minimize staining.

Variations For This beet Salad

  • Goat Cheese and Walnut: Crumble creamy goat cheese over the roasted beetroot and sprinkle with toasted walnuts for added texture and nutty flavor.
  • Citrus Twist: Add segments of orange or grapefruit to the salad for a refreshing citrusy burst. Toss with a citrus vinaigrette made with orange juice, lemon zest, and olive oil.
  • Herbaceous Delight: Mix in fresh herbs like parsley, dill, or mint to brighten up the flavors and add a burst of freshness to the salad.
  • Feta and Balsamic: Replace the mustard in the dressing with balsamic vinegar and crumble tangy feta cheese over the salad for a Mediterranean-inspired twist.
  • Arugula and Pecans: Serve the roasted beetroot on a bed of peppery arugula and top with toasted pecans. Drizzle with a balsamic glaze for a delightful contrast of flavors.

Best Way To Store Beetroot salad

  • Refrigerate: Store any leftover Beetroot Salad in an airtight container in the refrigerator for up to 3-4 days.
  • Serve: Serve the Beetroot Salad chilled directly from the refrigerator. If desired, you can also add some freshly chopped herbs and a drizzle of balsamic glaze before serving. For added convenience, store the dressing separately and add it right before serving. Enjoy!

What To Serve With Roasted Beetroot Salad

  • Grilled Chicken: The earthy flavors of the beetroot salad pair well with grilled chicken breasts or thighs seasoned with herbs like thyme or rosemary.
  • Seared Salmon: Serve the beetroot salad with seared or grilled salmon fillets. The richness of the salmon complements the sweetness of the roasted beets.
  • Roasted Vegetables: Roasted vegetables such as zucchini, bell peppers, and eggplant add smoky flavors and a variety of textures that complement the beetroot salad.
  • Creamy Soup: Pair the salad with a creamy soup like Butternut Squash Soup or Potato Leek Soup. The contrast in temperatures and textures makes for a satisfying meal.
  • Quiche: A slice of quiche, such as spinach and feta or mushroom and goat cheese, makes a satisfying vegetarian option that contrasts nicely with the beetroot salad.
  • Poached Chicken: Gently poached chicken breast adds a lean and tender protein that complements the sweet and tangy flavors of the salad.
  • Herb-Roasted Potatoes: Crispy roasted potatoes with rosemary and thyme offer a savory and satisfying side dish.
roasted beets on a plate

Roasted Beetroot Salad With Honey Mustard Dressing

Yield: 2

Try this step by step recipe for roasted beetroot salad with honey mustard dressing


  • Beetroot 2-3
  • Olive oil 1/4 cup
  • Onion 1
  • Honey 1 tsp.
  • Salt 1\4 tsp.
  • Black pepper pinch
  • Mustard 1\2 tsp.
  • Apple cider vinegar 2 tsp.
  • Celery 1\3 cup


  1. Wrap the beets in foil and bake in a 350°F oven for 40-50 minutes.
  2. In a separate bowl, prepare the dressing by combining olive oil, salt, black pepper, honey, mustard, and vinegar.
  3. Dice the beets, celery, and onion. Mix them together.
  4. Pour the dressing over the diced vegetables and mix well.
  5. Serve the salad, and if desired, sprinkle with sesame seeds.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 1272mgCarbohydrates: 14gFiber: 3gSugar: 10gProtein: 2g

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