Roasted Golden Beets Recipe – Love and Lemons


by Sil Pancho



I love to make this golden beets recipe for a fresh fall lunch. Feta, pistachios, and a spiced lemon dressing fill it with exciting textures and flavors.

Golden beets recipe with arugula, feta, and pistachios

When I see golden beets at the farmers market, I can never resist bringing them home. I love roasting them until they’re tender and juicy, with a translucent, sunshine-yellow color that makes them so exciting and appealing.

Thanks to their sweet, earthy flavor, the roasted golden beets are delicious on their own, but I like them even more when they’re tossed into a simple golden beet salad. I balance out their sweetness with salty feta cheese, add toasted pistachios for crunch, and drizzle them with a spiced lemon dressing for pop. Toss in a couple handfuls of arugula, and you’ll have made my ideal fall lunch. It’s colorful, fresh, satisfying, and packed with contrasting textures and flavors. The next time you get your hands on a bunch of golden beets, I hope you’ll try it.

Beets, lemon dressing, feta cheese, pistachios, salt, pepper mill, and arugula on marble

Roasted Golden Beets Recipe Ingredients

You only need a few basic ingredients to make this golden beets recipe:

  • Golden beets, of course! Slice off the beet greens and save them for another use (I like to sauté them and serve them as a side dish.)
  • Arugula – I love its peppery flavor with the sweet beets.
  • Feta cheese – It adds salty, tangy flavor.
  • Pistachios – For crunch!
  • And my lemon vinaigrette – For this recipe, I spice up the dressing with cumin and coriander and sweeten it with a little extra honey. It adds bright, aromatic flavor to the simple salad.

Top it off with microgreens, and enjoy!

Find the complete recipe with measurements below.

Chopped roasted golden beets in bowl with spoon

Golden Beets Recipe Variations

  • Make it a meal. I often enjoy this recipe for lunch with a slice of crusty bread, but there are also other ways to make it a meal. Mix in some cooked farro, quinoa, or lentils, or pair it with a cup of butternut squash soup (or any of these 33 Best Soup Recipes!).
  • Use another type of beets. If you can’t find golden beets, red beets or pink Chioggia beets would work nicely here too. I find that yellow beets tend to have a sweeter, milder flavor than other varieties, so if you do use red beets, keep in mind that this dish will be earthier and “beet-ier.”
  • Try a different cheese. Beets + goat cheese are a classic combination! If you don’t have feta on hand, soft goat cheese would be a perfect sub.
  • Switch the nut. Try toasted walnuts or pepitas instead of the pistachios.
  • Add fresh herbs. Top the salad with parsley, cilantro, or fresh mint.
  • Or use another dressing. My tahini dressing or apple cider vinegar dressing would be fantastic on these roasted golden beets.

Let me know what variations you try!

Roasted golden beets recipe

More Favorite Beet Recipes

If you love this recipe, try one of these beet recipes next:

Roasted Golden Beets

Prep Time: 15 mins

Cook Time: 1 hr

Serves 4

This roasted golden beets recipe is a healthy, delicious side dish or light lunch! See the post above for my favorite variations and serving suggestions.

  • 4 to 5 medium golden beets
  • Lemon Vinaigrette
  • ¾ teaspoon ground coriander
  • ½ teaspoon honey
  • ¼ teaspoon ground cumin
  • 2 cups arugula
  • ¼ cup crumbled feta
  • 2 tablespoons chopped toasted pistachios
  • Sea salt
  • Freshly ground black pepper
  • Microgreens, optional
  • Preheat the oven to 400°F.

  • Place each beet on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with sea salt and freshly ground black pepper. Wrap the beets in the foil and roast on a baking sheet for 40 to 90 minutes, or until soft and fork-tender. The cooking time will depend on the size and freshness of the beets. Remove the beets from the oven, remove the foil, and set aside to cool. When the beets are cool to the touch, peel off the skins. I like to hold them under running water and slide the skins off with my hands.

  • Slice the beets into halves, quarters, or bite-sized pieces, and place them in the fridge until ready to use.

  • Make the lemon vinaigrette dressing according to this recipe, omitting the thyme, and adding the coriander, honey, and cumin.

  • Arrange the beets, arugula, feta and pistachios on a platter. Drizzle with some of the dressing and season with salt and pepper. Top with microgreens, if desired, and serve.

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