Roasted Golden Beet and Broccoli Salad

Roasted Golden Beet and Broccoli Salad is a feast for the eyes as well as the taste buds. Make it a side dish or main course, but just make it!!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Beets have been an acquired taste for me over the years. Now I finally appreciate their earthy, almost sweet taste, especially after they've been roasted. This recipe for Roasted Golden Beet and Broccoli Salad is slightly sweet, definitely savory, and completely healthy!

I saw these beautiful golden beets in the market and knew I had to find a way to use them. For me, golden beets taste exactly the same as red beets but they're easier (and cleaner) to work with as you won't wind up with stained hands and cutting boards after handling them.

Of course, if you prefer red beets, by all means, use them in this recipe. You'll still love the complex flavors and textures of this light, healthy, colorful, and delicious dish. This salad can be eaten as a side or as a meatless entree. The choice is yours, and either way, you choose to serve it, just make sure you do. I guarantee you'll love it as much as we did!

Another thing I know you're going to love about this salad is that you can prepare the ingredients in advance, well before you plan on serving the salad, and then just assemble it right before you're ready to eat. It's a hostess's dream come true, and I seriously can't wait to make and serve this again all throughout the summer months as we host our pool parties and BBQs.

ROASTED GOLDEN BEET AND BROCCOLI SALAD   {PRINT THIS RECIPE}
Serves: 8-10       Prep Time: 40 minutes     Assembly time: 5 minutes

6 golden beets, trimmed, peeled, and chopped into 1" chunks
1 bunch of broccoli, chopped into florets roughly the same size as the beets
4 tablespoons grapeseed oil (or substitute canola oil)
salt and pepper to taste
1 small red onion, minced
½ cup chopped almonds, toasted
2 teaspoons chopped rosemary
assorted baby lettuce leaves (pick your favorite variety)
¼ cup red wine vinegar
¼ cup hazelnut oil (or substitute olive oil)
2 tablespoons Dijon mustard
2 tablespoons honey
4 ounces of goat cheese crumbled

-Preheat the oven to 400 degrees.
-Place the beets and broccoli in a single layer on two rimmed baking sheets. Drizzle the
 vegetables with the grapeseed oil and season to taste with the salt and pepper.
-Roast the vegetables in the preheated oven for 30-35 minutes. Remove and cool completely.
-Place the beets and broccoli in a medium-size bowl. Stir in the red onion, toasted almonds (reserve about 1 tablespoon for topping), and the chopped rosemary. Chill until ready to assemble the salad.
-Meanwhile, in a small jar or bowl, whisk together the red wine vinegar, hazelnut oil, Dijon mustard, and honey. Chill until ready to assemble the salad.
-To assemble the salad, place a bed of lettuces on a platter or separate plates, and drizzle with the red wine vinegar and Dijon mustard dressing.
-Pile the roasted beets and broccoli mixture onto the lettuce leaves and top with the remaining toasted almonds and crumbled goat cheese.
-Serve cold and enjoy!