Roasted Beet Salad

Brynie Greisman December 22, 2025

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Yellow and red beets both have many essential vitamins and minerals. Roasting them at a high
temperature caramelizes their natural sugars, making them sweeter and more concentrated in
flavor. The dressing I used is one I’ve been trying to mimic for a long time after tasting it somewhere, and I’m excited to share it with you. All in all, this salad is light, refreshing, and absolutely delicious!

29

40m 6-8

Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy, Tree nuts, Egg

Cook Mode Keep your screen awake while you cook

Ingredients

Roasted Beet Salad

2 red beets, cut into eighths and sliced medium thick
2 yellow beets, cut into eighths and sliced medium thick
generous handful spring mix or arugula
1 peach, diced
3/4 cup grated Ta’amti Feta Cheese
handful purple grapes, sliced, for garnish
handful roasted sunflower seeds, for garnish
handful candied pecans, chopped, for garnish

Citrus Dressing

1/4 cup good-quality orange juice
2 tablespoons Gefen Honey
1 heaping tablespoon low-fat mayonnaise, such as Gefen Light Canola Mayonnaise
1 tablespoon Gefen Mustard
1 tablespoon Gefen Olive Oil
1 teaspoon apple cider vinegar
pinch black pepper

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Directions

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
Spread out the beets in a single layer on the prepared baking sheet. Spray generously with cooking spray. Bake for 30 minutes, or until done al dente.

Blend the dressing ingredients with an immersion blender until well combined. The beets and dressing can be prepared a few days in advance.

Line a bowl or platter with lettuce or arugula. Scatter the beets in a circle around the lettuce. Sprinkle the peach over the beets. Place grated feta in the center.
Drizzle with dressing before serving. Garnish with grapes, seeds, and nuts.

Notes:
If peaches aren’t available, sub similar-tasting fruit such as mango or persimmon.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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Roasted Beet Salad

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

Yellow and red beets both have many essential vitamins and minerals. Roasting them at a high
temperature caramelizes their natural sugars, making them sweeter and more concentrated in
flavor. The dressing I used is one I’ve been trying to mimic for a long time after tasting it somewhere, and I’m excited to share it with you. All in all, this salad is light, refreshing, and absolutely delicious!

Ingredients

Roasted Beet Salad

2 red beets, cut into eighths and sliced medium thick
2 yellow beets, cut into eighths and sliced medium thick
generous handful spring mix or arugula
1 peach, diced
3/4 cup grated Ta’amti Feta Cheese
handful purple grapes, sliced, for garnish
handful roasted sunflower seeds, for garnish
handful candied pecans, chopped, for garnish

Citrus Dressing

1/4 cup good-quality orange juice
2 tablespoons Gefen Honey
1 heaping tablespoon low-fat mayonnaise, such as Gefen Light Canola Mayonnaise
1 tablespoon Gefen Mustard
1 tablespoon Gefen Olive Oil
1 teaspoon apple cider vinegar
pinch black pepper

Directions

Step 1 - Prepare the Roasted Beet Salad

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
Spread out the beets in a single layer on the prepared baking sheet. Spray generously with cooking spray. Bake for 30 minutes, or until done al dente.

Step 2 - Prepare the Dressing

Blend the dressing ingredients with an immersion blender until well combined. The beets and dressing can be prepared a few days in advance.

Step 3 - To Assemble

Line a bowl or platter with lettuce or arugula. Scatter the beets in a circle around the lettuce. Sprinkle the peach over the beets. Place grated feta in the center.
Drizzle with dressing before serving. Garnish with grapes, seeds, and nuts.

Step 4 - Credits