slicing the stem end off of beets
Prepare the beets for roasting: I place the beets cut side down in a pan or pot, then pour in about a cup of cold water to help them steam while they roast.
adding beets to a pan with water
Cover and roast: I cover the pan with a lid or foil and let the beets roast in the oven for about an hour at 350 degrees until they’re tender.
covering beets in a pan
Cool and peel the beets: Once the beets are done, I take them out of the pot and let them cool for about 30 minutes on a plate or platter. When they’re cool enough to handle, I use gloves, clean hands, or a paper towel to gently rub off the peels.
removing the peelings from beets
Slice the beets: After peeling, I cut the beets into thick slices or wedges, depending on how I plan to serve them.
cutting beets
Assemble the salad: I layer the sliced beets with arugula, almonds, crumbled cheese, and pickled onions. Then, I drizzle everything with balsamic vinaigrette, season with salt and pepper, and if I have some, I like to top it off with a handful of microgreens.
sliced beet salad
Chef Billy Parisi
Chef Tip + Notes
I highly recommend, when I’m making my beet salad, that I tuck the beets in close together in the baking dish with just a splash of water. That little bit of steam really makes a difference. It keeps them tender all the way through without drying out, and I’ve found they’re easier to peel when they’ve had that steam bath.
For extra color and a little sweet note: You can toss in a few fresh basil leaves. It’s not necessary, but it’s a nice touch when you have some.
Make it complete: Feel free to add a protein like cooked chicken, fish, or steak.
Beets matter: If the beets are large, they might need an extra 10 to 15 minutes in the oven. I usually check with a paring knife to see if they’re tender.
Cheese types: Either goat cheese or blue cheese works, but I go with whichever I have in the fridge.
Keep it crispy: I like to keep all the salad components separate until right before serving. That way nothing gets soggy, and the arugula stays crisp.
Serving Suggestions
If I’m serving this for lunch, I sometimes add grilled BBQ chicken or a piece of salmon piccata on the side to make it more filling. When I’m hosting, I like to serve this as a starter with some crusty French bread or even a light soup. It also works really well alongside New York strip steak, especially if you keep the vinaigrette bright and tangy.
Make-Ahead and Storage
Make-Ahead: Keep the dressing separate and the salad accompaniments separate, but you can prepare this up to 2 days ahead of time for freshness. Don’t season it until it’s ready to serve.
How to Store: If you can keep the ingredients and vinaigrette separate, cover and keep it in the refrigerator for up to 3 days. This will not freeze.
