This Golden Beet Salad beautifully highlights the rich flavors and vibrant hues of golden beets. Roasted to perfection, these beets are paired with Tuscan kale, sweet dates, and crunchy almonds, all drizzled with a delightful white balsamic vinaigrette.

Why Make This Recipe

• Features a stunning combination of flavors.
• Bright and colorful—perfect for a festive table.
• Simple to prepare in advance.
• Packed with nutrients, protein, and fiber.

🥗 Ingredients

• Almonds: You can use sliced or slivered almonds. For extra flavor, toast whole almonds and chop them. Other great options include pecans, walnuts, or pistachios.
• Golden Beets: Choose firm beets that feel heavy for their size and avoid any that seem spongy or have wilting greens. Red beets can easily replace golden beets if needed.
• Tuscan Kale: Look for bunches with vibrant, fresh dark green leaves. Curly kale can work as a substitute.
• Dates: These can be found in the produce section or with dried fruits. If you can’t find them, try dried apricots or cranberries instead.
• Goat Cheese: If goat cheese isn’t your preference, feel free to swap it out with blue cheese or feta.
• White Balsamic Vinegar: Though it might be trickier to find, it’s definitely worth the search. It may be available in specialty grocery stores or you can use regular balsamic vinegar.

🥣 Step-by-Step Instructions

Prepare the Oven and Almonds

Start by preheating your oven to 400°F (200°C). Place ½ cup of sliced almonds on a small baking sheet and roast for 7-8 minutes until lightly golden. Once done, remove them from the oven and let them cool.

Roast the Golden Beets

Increase the oven temperature to 450°F (232°C). Divide 1 pound of golden beets into two groups of similarly sized beets. Place one group on a large piece of aluminum foil, drizzle with ½ tablespoon of olive oil and ½ tablespoon of white balsamic vinegar, and wrap the foil tightly around them. Repeat with the second group.

Roast the wrapped beets for about 1 hour. To check if they’re done, insert a skewer into the middle of a beet; it should slide in easily if they are tender.

Make the Vinaigrette

While the beets are roasting, whisk together 1 ½ tablespoons of white balsamic vinegar and 1 teaspoon of Dijon mustard in a small bowl. Gradually whisk in 3 tablespoons of olive oil and season with kosher salt and freshly ground black pepper to taste.

Prep the Kale and Dates

Using a knife, remove the tough center ribs from a bunch of Tuscan kale. Then stack the leaves together and slice them into thin strips. Next, pit 4 ounces of dates (about 7) and chop them into small, bite-sized pieces.

Peel and Slice the Roasted Beets

Once the beets are tender, take them out of the oven and let them cool slightly. Peel them using a sharp knife or vegetable peeler, then slice them into circles, half-circles, or chunks according to your preference.

Assemble the Salad

In a large bowl, combine the sliced kale and ¾ of the vinaigrette. Toss well and let it sit for 10 minutes to help the flavors meld and the kale to soften.

Transfer the dressed kale to a serving platter. Top it with the roasted golden beets, chopped dates, toasted almonds, and crumbled goat cheese. Drizzle with the remaining dressing and serve immediately.

🧐 Recipe FAQs for Golden Beet Salad

👩‍🍳 Expert Tips

The cooking time for roasting beets can vary based on size; smaller beets may take only 45 minutes. Check earlier if needed.

A sharp vegetable peeler is your best friend for peeling beets efficiently.

For an aromatic twist, try adding fresh herbs like rosemary or thyme to the foil packet while roasting the beets.

If you’d rather not use the oven, consider steaming the beets in an Instant Pot or a steamer basket over a pot of water for equally tender results.

By doubling the vinaigrette recipe, you can keep it handy in a mason jar for quick salad dressings later.

And remember, if your beets come with fresh greens, sauté them in olive oil with a bit of seasoning for a delicious side dish.

Other Delicious Beet Recipes

If you adore beets, explore some of my other recipes featuring both red and golden beets that are sure to delight!