Multi-Coloured Roasted Beet Salad
This vibrant salad brings fresh flavours and stunning visuals straight to your table. Featuring a beautiful mix of earthy BCfresh red, golden, and striped Chioggia beets, the dish balances natural sweetness with the savoury punch of crumbled feta and fresh curly parsley. Diced before roasting to cut down your kitchen time, it is gently tossed in a bright white balsamic vinaigrette that preserves the distinct, brilliant colours of each variety. Perfect for a healthy dinner side or a show-stopping platter at your next gathering.
Ingredients
- 2 medium red beets, 2 medium golden beets, and 2 medium candy-cane (Chioggia) beets
- ⅓ cup crumbled feta cheese
- ¼ cup finely chopped fresh curly parsley
- 2 tbsp olive oil (for roasting)
- Coarse kosher salt and freshly cracked black peppercorns
Vinaigrette
- 3 tbsp extra virgin olive oil
- 1 tbsp white balsamic vinegar
- 1 tbsp honey
- 1 tbsp Dijon mustard
- Pinch of salt and pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wash, peel, and dice all the beets into uniform -inch cubes.
- To keep the colours from bleeding, place the red beet cubes in one bowl and the golden/Chioggia cubes in a separate bowl. Toss each batch with 1 tablespoon of olive oil, a pinch of kosher salt, and a turn of black pepper.
- Line a large baking sheet with parchment paper or aluminum foil.
- Arrange the diced beets on the tray, keeping the red beets on one side and the golden/Chioggia beets on the other so their colours do not bleed during baking.
- Roast for 25–35 minutes, tossing halfway through, until the edges are slightly caramelized and the beets are fork-tender. Let them cool slightly.
- In a small bowl, whisk together the extra virgin olive oil, vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Arrange the roasted red, golden, and Chioggia beet cubes together on a shallow serving platter.
- Drizzle the vinaigrette evenly over the top and gently toss.
- Scatter the crumbled feta cheese and finely chopped parsley across the salad.
- Finish with an extra sprinkle of coarsely cracked black pepper and a pinch of kosher salt.
Notes
If you cannot find golden or candy-cane beets locally, you can absolutely make this salad using only standard red beets. The flavour will remain just as delicious and earthy. To keep the look visually striking, pair the red beets with a brighter element, such as a few segmented mandarin oranges or a handful of diced yellow bell peppers, just before serving.
