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.
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How to roast beets
- 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.
- Allow to cool and peel off the skins before cutting each beet into quarters. This could be done a day ahead.
- Store the beets in the fridge for easy prep the following day.
Pro tip: to remove beet stains easily from fingers and more information on beets, read our ultimate guide to beets.
Sultanas
The sultanas I used are from the brand Crazy Jack Organic (I used them to make this yummy Cardamom and Sultana Tea Loaf).
No need to soak them first as they are juicy as they are.
If you don’t have sultanas, you can use raisins.
Assemble the salad
- Combine the beets, sultanas and carrots in a bowl and set aside.
- Make the dressing by combining the olive oil, lemon juice, salt and pepper, and pour over the beets.
- Garnish with crumbled Stilton cheese, a drizzle of pomegranate syrup, and chopped mint and cilantro (coriander leaves).
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Recipe
Beetroot Salad
Ingredients
- beets - or use store bought cooked beets and skip the roasting step, then cut into quarters 5 medium
- carrot - grated 1 medium
- sultanas - or raisins 1 tablespoon
- stilton cheese - or vegetarian cheese, crumbled 2 tablespoons
- lemon juice 1 tablespoon
- olive oil 2 tablespoons
- pomegranate syrup 1 tablespoon
- salt - to taste ¼ teaspoon
- black pepper a pinch
- cilantro/coriander - chopped 1 tablespoon
- mint leaves - chopped 1 teaspoon
Instructions
Roast the beets
- Preheat oven to 375°F /190°C. Gently wash 5 medium 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
- In a medium bowl combine the beets, 1 medium carrot and 1 tablespoon sultanas and set aside.
- In a small mixing bowl whisk together 1 tablespoon lemon juice, 2 tablespoons olive oil, ¼ teaspoon salt and a pinch black pepper then pour over the salad.
- Crumble 2 tablespoons stilton cheese on top, drizzle with 1 tablespoon pomegranate syrup and garnish with chopped 1 tablespoon cilantro/coriander and 1 teaspoon mint leaves.
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Stine Mari says
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!
Nicole says
Thanks Stine, or you could try this traditional Cardamom and sultana tea loaf
Lisa says
I’ve never tried anything like this before! Sounds good, I just need to go buy some beets now!
Nicole - Cookies & Carrot Sticks says
Can’t beat the combo of cheese and beets. I often use feta, but Stilton sounds wonderful. Have to try that!
Nicole says
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 🙂
Jacqueline@thepastaproject says
This combination sounds divine. I have never roasted beetroot! Have to try it!
Nicole says
Thanks Jacqueline, do try, I think roasting is the best way to eat them!
Anna says
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.
Nicole says
Thanks for stopping by Anna, I hope you enjoy it
Stephanie says
This looks so yummy! I love beets
Nicole says
Thank you Stephanie