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Golden Beet Salad

Feel the “beet”! Roasted golden beets tossed with a vinaigrette, fresh herbs, feta cheese and pine nuts is a symphony for your tastebuds.

August 20, 2017

Vibrant golden beets picked fresh from the garden are roasted and tossed with the simplest of vinaigrettes, dressed up with fresh herbs, feta cheese and pine nuts. Perfect for converting friends who still think beets taste like dirt with none of the hot-pink mess you’d get from red beets.

Serves four people. 


  • 4 to 5 medium-sized golden beets
  • 2 tablespoons white wine or Champagne vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped, fresh, flat-leaf parsley
  • 3 tablespoons chopped, fresh mint leaves
  • 1/4 cup pine nuts
  • 1/4 cup crumbled feta cheese
  • Kosher salt and freshly ground black pepper, to taste


Heat oven to 400 degrees F. Remove tops (the greens) from beets and save them for a saute with other greens. Scrub the beets to remove any dirt, pat dry and wrap each one tightly in aluminum foil. Set on a rimmed baking sheet and bake for one hour. They should be done, but test for tenderness by poking with a knife to check.

Remove beets from the foil and let cool for about 30 minutes. Cut off the stem-end and peel the beets by scraping the skin off with the edge of a paring knife, or by rubbing with your fingers. Cut beets into wedges.

In a large bowl, whisk olive oil and vinegar. Season generously with salt and pepper, add the beet wedges and toss gently. Let sit for 15 minutes to marinate (this part can be done a day ahead).

While the beets marinate, toast the pine nuts in a dry saute pan over medium heat, stirring until nuts start to turn golden-brown and become fragrant.

Chop the parsley and mint, toss in with the beets and adjust seasoning if necessary. Right before serving, add the cheese and nuts.

Cook’s note: These beets are wonderful with other nuts and cheeses, such as bleu cheese and walnuts or goat cheese and pistachios.