This Golden Beet Salad with Toasted Spice Vinaigrette makes a gorgeous side salad, with aromatic spices like cumin, coriander, and fennel over sweet roasted beets, with blue cheese, and pistachios for crunch.
I think this salad is perfect for brunch or for a holiday dinner, like Easter or Thanksgiving. It’s a beautiful salad and really brightens up the table. The flavors are bold, but it complements a wide range of dishes, whether it’s a rich main dish like roasted lamb or other side dishes like this amazing caramelized carrot soup.
The other great news is that it’s super quick to make. You can roast the beets ahead of time and have them chopped and ready to go. Or you can really cut down time by using store-bought cooked beets. What a huge time saver that is!
It takes just a few minutes to toast the spices and the vinaigrette comes together in minutes. All that’s left is to assemble the salad and toss it with the dressing just before serving.
How to Make the Vinaigrette
This vinaigrette is to aromatic and flavorful. If you like the flavor and aromas of cumin, you’ll love this spiced dressing. It adds so much character to a typical vinaigrette. The seeds get nice and toasted so they’re easy to crunch and enjoy in the vinaigrette. It goes so well with this salad. Believe me, you’ll be surprised how delicious this is.
Here is the full recipe for the toasted spice vinaigrette. You’ll only need about half of the amount of dressing that this recipe makes.
How to Make Golden Beet Salad
The salad is very easy to make. You’ll need beets, spinach, blue cheese, dried cranberries and pistachios.
To cook the beets, boil them in a pot of water (it’s best if the water covers the beets). It takes about 30-50 minutes to cook them through, depending on the size of the beets.
By the way, you can use golden or red beets. It’s not required that you use golden beets. Though I do love the color of them! We also love this Beetroot and Pumpkin Salad.
Once the beets are cooked and cooled, you can slide the skin off easily. Then chop them into chunks.
Arrange the spinach and beets on the plate. Sprinkle with blue cheese, pistachios, and dried cranberries. Pour over the toasted spice vinaigrette. Add a sprinkle of salt and ground black pepper, to taste.
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Golden Beet Salad with Toasted Spice Vinaigrette
- 1 cup spinach
- 1 large beet cooked, peeled and cubed
- 2 tablespoons crumbled blue cheese
- 2 tablespoons pistachio nuts chopped
- 1 tablespoon dried cranberries
- 2 tablespoons toasted spice vinaigrette
- Sprinkle of salt and ground black pepper to taste
- Cook the beets, submerged in a pot of boiling water, for 40-50 minutes, until fork tender. Remove and allow to cool before peeling and chopping.
- Arrange the spinach and beets on the plate. Sprinkle with blue cheese, pistachios, and dried cranberries. Pour over the toasted spice vinaigrette. Add a sprinkle of salt and ground black pepper, to taste.
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.