• Liz Talley - Urban Graze

Caramelized Beet Salad

A creamy, dreamy salad! Really delicious way to use up -and transform- leftover, cooked beets.

1½ - 2 c. cooked* beets, cut into medium-bite sized pieces

2 Tbsp. balsamic vinegar

1-2 Tbsp. chopped green, red, or other mild onion

2 tsp. honey

3 Tbsp. olive oil

Salt and pepper

3-4 c. beet greens, and/or chard, spinach leaves, rough torn

½ avocado, cut into medium-bite sized cubes

¼ c. chopped, toasted walnuts

2-3 Tbsp. dried cranberries

2-3 Tbsp. crumbled goat cheese

Chopped beet stems as garnish, optional- adds a pretty (and tasty) crunch

Preheat oven to 450.

Place beets in a medium bowl. Whisk the vinegar, onion, honey and oil in another, small bowl. Season with salt and pepper. Toss beet cubes with about 1 Tbsp. of the vinaigrette (just enough to coat). Place the beets on a baking sheet lined with foil or parchment, and roast until the beets are slightly caramelized, stirring twice, about 6-10 minutes (will depend on cube size). Set aside and cool.

Toss the greens, caramelized beets, avocado, walnuts, cranberries, and cheese in a large bowl with remaining vinaigrette. Serve and enjoy!

*Cooking Beets:


Toss scrubbed, unpeeled beets (tops removed) with a drizzle of olive oil. Place on a lined baking sheet and cover with foil, or you can place the beets in a tightly sealed foil packet- I usually choose to do this because it seems easier. Roast at 375 for approx. 20-45 minutes, (time will depend on the size of your beets); they're done when a knife or fork meets very little resistance. Cool long enough so that you can handle them. Skins will rub off easily.


Steam scrubbed, unpeeled beets (tops removed) for approx. 30-60 min. or until fork meets no resistance. Steam time varies depending on beet size. Don’t forget to check the water level below your steam basket several times! Cool long enough so that you can handle them to remove skins.

Recipe created or adapted by Liz Talley, Urban Graze

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