This colourful roasted beet salad is super tasty and nutrient rich. It is sweet and tangy, crunchy and creamy, and satisfying!
Delicious flavours and wonderful textures are why this salad is just so popular. The soft, earthy caramalized beets, crunchy raw carrots, and juicy sultanas are balanced perfectly by the creamy white Stilton and tangy pomegranate syrup.
Packed with vitamins and minerals, this certainly is feel-good food!
Serve with roasted/barbecued meats, or as a light meal with a piece of freshly baked bread to soak up the dressing.
Roast the beets for a delicious full flavour. First wash them carefully so the skins don’t split. Place them on a baking tray, leaving their skins on so the juices don’t run. There’s no need to add oil. Bake at 375°F/190°C for 1 hour, or till tender enough to be pierced by a fork. Then allow to cool and peel off the skins before cutting each beet into quarters. This could be done a day ahead and the beets stored in the fridge for easy prep the following day.
TIP: to remove beet stains easily from fingers and more information on beets, read Love your beets.
Assemble the salad before serving.
The sultanas I used are from the brand Crazy Jack Organic (I used them to make this yummy Cardamom and Sultana Tea Loaf). There’s no need to soak them first as they are juicy as they are.
You may also be interested in How to boil beets.
Roasted beets, carrot & sultana salad
This colourful roasted beet salad is super tasty and nutrient rich. It is sweet and tangy, crunchy and creamy, and really satisfying!
Ingredients
- 5 beets, roasted and cut in quarters or store bought cooked beets
- 1 medium carrot, grated
- 1 tablespoon sultanas
- 2 tablespoons white stilton cheese, crumbled or vegetarian cheese
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 tablespoon pomegranate syrup
- salt and pepper to taste
- 1 tablespoon chopped cilantro/coriander
- 1 teaspoon chopped mint leaves
Instructions
Roast beets
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Preheat oven to 375°F /190°C. Gently wash the beets, leaving skin on. Place in an ovenproof dish and cover. Bake for 1 hour till tender. Cool before peeling and cut into cubes.
For the salad
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In a medium bowl, combine the beets, carrots and sultanas and set aside. In a small mixing bowl, whisk together the lemon juice, olive oil, salt and pepper and pour the dressing over the salad. Crumble the cheese on top, drizzle with pomegranate syrup and garnish with chopped coriander and mint leaves.
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This looks so yummy! I love beets
Thank you Stephanie
I adore roasted beets! This salad sounds delicious and I’m always trying to think of new ways to eat them so thank you for sharing this recipe.
Thanks for stopping by Anna, I hope you enjoy it
This combination sounds divine. I have never roasted beetroot! Have to try it!
Thanks Jacqueline, do try, I think roasting is the best way to eat them!
Can’t beat the combo of cheese and beets. I often use feta, but Stilton sounds wonderful. Have to try that!
Feta is good too but try this with Stilton – it adds a wonderful subtle, creamy, yeasty sweetness and a salty, nutty flavour to the taste 🙂
I’ve never tried anything like this before! Sounds good, I just need to go buy some beets now!
I bought a bag of sultanas to go on Middle Eastern flatbreads, but didn’t know what to make of the rest of them, but now I do. This looks delicious!
Thanks Stine, or you could try this traditional Cardamom and sultana tea loaf