This colorful and flavorful salad is a great way to enjoy the earthy sweetness of roasted beets and the peppery crunch of radishes. The fresh basil adds a touch of freshness, and the lemon vinaigrette brings everything together.
This roasted beets, radish, and basil salad is a delicious, refreshing side dish that pairs well with roasted chicken or roasted fish. It pairs perfectly with Roasted Bronzini and Haitian Spaghetti. The roasted beets and radishes add a touch of sweetness and earthiness, while the fresh basil provides a bright and flavorful finish. The lemon olive oil and rice wine vinegar dressing tie everything together perfectly.
This salad is easy to make and can be customized to your liking. For example, you can add other vegetables, such as cucumbers or tomatoes, or you can use different types of vinegar, such as balsamic or red wine vinegar. You can also adjust the amount of garlic to taste.
Benefits of the ingredients in the salad
The combination of these ingredients makes for a healthy and delicious salad that is packed with nutrients. The beets and radishes add a touch of sweetness and crunch, while the basil provides a fresh and flavorful finish.
- Beets: Beets are a good source of dietary fiber, folate, potassium, vitamin C, and beta-carotene. They have been shown to improve blood pressure, circulation, and cognitive function.
- Radishes: Radishes are a good source of dietary fiber, vitamin C, and potassium. They have been shown to improve digestion and boost the immune system.
- Basil: Basil is a good source of vitamin K, vitamin C, and manganese. It has been shown to have anti-inflammatory and antioxidant properties.
The ingredients for the Roasted Beets, Radishes and Basil Salad you will need
- Beets, scrubbed and trimmed.
- Radishes, trimmed and thinly sliced.
- Chopped fresh basil: adds not only flavor but also brings out the sweetness of the beets more.
- Vinegar: Use white wine vinegar or rice vinegar
- Extra Virgin Olive Oil: Choose a good brand for this refreshing salad. Good olive oil is always best for salad dressing or vinaigrette.
- Dijon mustard adds a tangy taste to the vinaigrette.
- Salt: for seasoning
- Black Pepper: for seasoning
Instructions for the roasted beets and the salad
- Preheat oven to 400 degrees F (200 degrees C).
- Wrap each beet in foil.
- Place beets on a baking sheet and roast for 45-60 minutes or until tender when pierced with a fork.
- Let beets cool slightly, then peel and thinly slice.
- In a large bowl, combine the beets, radishes, and basil.
- Whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper in a small bowl.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or chill until ready to serve.
Notes and Tips for the Roasted Beets:
- For a more intense flavor, roast the beets with the skins on.
- If you don’t have fresh basil, you can substitute 1 teaspoon dried basil.
- This salad is also delicious with goat, feta, or crumbled bacon.
Here are some additional tips for making a delicious Roasted Beets, Radish, and Basil Salad:
- Use a variety of colors of beets for a more visually appealing salad.
- If you don’t have time to roast the beets, you can steam them or boil them until tender.
- Add other vegetables to the salad, such as cucumbers, carrots, or tomatoes.
- For a more flavorful dressing, add a pinch of sugar or honey.
- Serve the salad immediately or chill it until ready to serve.
Are you wondering why it is better to roast the beets?
There are a few reasons why it is better to roast beets.
- Roasting brings out the natural sweetness of beets. When beets are roasted, their natural sugars caramelize, which gives them a richer and sweeter flavor.
- Roasting makes beets more tender. Beets are a root vegetable, and they can be quite tough when they are raw. Roasting them helps to break down the tough fibers, making them more tender and easier to eat.
- Roasting beets enhances their nutritional value. When beets are roasted, some of their nutrients, such as beta-carotene and vitamin C, become more bioavailable, meaning that our bodies can absorb them more easily.
- Roasting beets is a healthier way to cook them. Roasting beets does not require any added fat or oil, which makes it a healthier way to cook them than boiling or frying them.
Here are some tips for roasting beets:
- Preheat your oven to 400 degrees F (200 degrees C).
- Wash the beets and trim the ends.
- Wrap each beet in foil.
- Place the beets on a baking sheet and roast for 45-60 minutes or until tender when pierced with a fork.
- Let the beets cool slightly before peeling and slicing.
Roasted beets can be enjoyed on their own, or they can be added to salads, soups, or stews. They are also a delicious and healthy snack.
No matter how you make it, this salad is sure to be a hit with your guests. So, next time you’re looking for a delicious and refreshing side dish, be sure to try this roasted beet, radish, and basil salad.
This salad is a healthy and satisfying option for lunch or dinner. It’s also a great way to use up leftover roasted beets. The bright colors and fresh flavors make it a visually appealing and delicious dish.
- 4 medium beets roasted, fully cooked, and peeled
- 2 small red onions sliced
- 1 – 8 oz bag radishes
- 1 medium red onion julienned
- 2 – 3 tablespoons fresh basil chopped
- 2 tablespoons White Vinegar or rice vinegar
- 2 tablespoons Olive oil
- 1/2 tsp Dijon Mustard
- Salt and pepper to taste
- Preheat oven to 400 degrees F. Coat beets lightly with olive oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes depending on the size of the beets. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices and add to bowl
- Slice cleaned radishes thin and add to bowl. Add red onion and basil to bowl.
- In a small bowl, mix vinegar, oil, dijon mustard, salt and pepper to form dressing. Drizzle dressing on beets and radishes. Serve immediately or refrigerate before serving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published on July 23, 2014. Revised and updated.