Spring into this delicious beet salad with roasted asparagus and a French-style dressing with Dijon mustard and finely chopped shallots – a match made in heaven!
Tender roasted beets and delicate asparagus tossed in a fabulous French dressing with Dijon mustard and finely chopped shallots is the twist on beet salad you need! While asparagus and beets may seem like an unlikely pair, they are in fact a match made in heaven! It’s all about the contrast between the subtle nuttiness of the asparagus and earthy-sweet beets. This beet salad is savory, sweet and tangy from the vinaigrette all at the same time; plus, it is as stunning as it is delicious.
Spring is the season for light and bright salads. Are you in the market for a few more tasty salads? Well I have a few more recipes for you! Try this Pea Salad that’s guaranteed to make peas cool again!
Why You’ll Love This Roasted Beet Salad Recipe
There is so much to love about this simple, flavorful beet salad! Here are just a few reasons why it’s the best:
- 5 ingredients: you’ll only need 5 ingredients to whip together this salad!
- Versatility: versatility is the name of this salad’s game! It can be served as a side dish, appetizer, and even as a main course topped with your favorite protein.
- Easy to double or triple: feeding a crowd? Only need a salad for 2? Easily halve, double or triple this recipe.
Beet Salad Ingredients
- Asparagus – fresh asparagus can be found at the grocery store year-round, but is most fresh in the springtime!
- Purple beets – purple beets are the stars of the show. They’re sweet and earthy, bringing a beautiful pop of color to the salad. I prefer to save time and buy pre-roasted beets. You can find them in the refrigerator case in the produce aisle.
- Shallot – shallots are the secret ingredient to the vinaigrette. They add texture and a bit of sweet astringency.
- Dijon mustard – Dijon mustard adds creaminess and slightly spicy flavor to the dressing.
- Extra virgin olive oil – extra virgin olive oil completes the vinaigrette and helps roast the asparagus.
How To Cook Beets
I prefer to save time by buying pre-roasted beets at my local grocery store, however, you can also roast them at home! If you choose to roast the beets at home, start with 1 pound of raw purple beets and make sure to wash and dry them really well. After they are fully dry, wrap the beets in foil and roast in a 375℉ oven for 50-60 minutes until fork tender. Remove from the oven and let cool completely. After the beets have cooled, peel and cut them into quarters.
How To Make Beet Salad
Learn how to make beet salad! Full instructions in the recipe card; this is an outline!
- Preheat.
Preheat the oven to 375℉.
- Arrange.
Place asparagus on a baking sheet.
- Drizzle.
Drizzle with 2 tablespoons of olive oil and toss until asparagus is coated.
- Bake.
Bake for 15 minutes. Remove from the oven and let cool.
- Roast.
Wrap whole beets in foil and roast in a 375℉ oven for 50 minutes until fork tender. Let cool and peel. (Skip step if using precooked beets).
- Cut.
Cut beets into quarters. If the beets are large, cut into sixths.
- Add.
Add beet chunks to a salad bowl in addition to the asparagus pieces.
- Whisk.
Whisk together mustard, shallots, 2 tablespoons olive oil, salt and pepper in a separate bowl.
- Mix.
Mix dressing into beets and asparagus. Serve at room temperature.
Frequently Asked Questions (FAQs)
Yes, red beets and purple beets are used fairly interchangeably.
Absolutely! The dressing can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Make sure to give it a good stir before pouring it on the salad.
The beets you use should be firm to touch and be free of any major bruising, cuts, and especially soft spots. Precooked beets are the best option for this salad, to avoid the extra work of roasting your own.
Serving Suggestions
This beet salad is best served as an appetizer or side dish. But you can also top with a protein and serve as a main course. Here are a few of my favorite serving options:
- As a side dish: serve beet salad alongside simple Grilled Pork Tenderloin or another protein.
- As an appetizer: plate as-is or with a sprinkle of feta, nuts, pumpkin seeds, or fresh herbs like parsley or chives. You can also serve with a few orange segments to add a pop of juicy brightness!
- As a main dish: it’s delish on top of a bed of grains like quinoa or farro. Beet salad is also a great light lunch with a slice of crusty bread.
- On a charcuterie board: mustard vinaigrette goes so well with cheeses, cured meats, crackers, and olives.
Storage Tips
- Before dressing and tossing the salad, this beet salad can be stored in the refrigerator for up to 3 days. Make sure to store the dressing in a separate bowl.
- After dressing and tossing the salad, I recommend serving the salad the same day. If you have leftover beet salad, store in an airtight container in the refrigerator for up to 24 hours. The salad will become soggy over time!
More Beet Recipes You’ll Love!
Beet Salad With Asparagus and Mustard Vinaigrette
Ingredients
- 2 bunches asparagus, cut into bite-sized pieces
- 1 pound precooked purple beets, or see notes below for roasting own
- ¼ cup smooth Dijon mustard
- ¼ cup extra virgin olive oil
- 1 large shallot, finely chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 375℉. Arrange asparagus on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss them until coated.
- Roast asparagus for 15 minutes. Remove from oven and let cool.
- Meanwhile, cut beets into quarters. If they’re large beets, you may want to cut them into sixths.
- Place beet chunks in a salad bowl. Add asparagus pieces.
- In a separate bowl, stir together mustard, shallots, 2 tablespoons olive oil, salt and pepper. Dressing should be thick and creamy with a generous amount of chopped shallots.
- Mix dressing into beets and asparagus. Serve room temperature.
Video
Notes
- You can usually buy precooked beets at the grocery store in the refrigerator. Make sure they aren’t brined in vinegar which will change the taste of this salad!
- If you can’t find precooked beets, wrap small to medium-sized unpeeled beets in foil and roast at 375℉ for 50 minutes until fork tender. Let them cool. Peel.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
