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Photo: Beth Dreiling Hontzas; Styling: Amy Burke Photo by: Photo: Beth Dreiling Hontzas; Styling: Amy Burke

Roasted Baby Beet Salad

Trim the tops, but leave part of the stems to ensure the colorful pigment remains inside the beet during roasting.

Southern Living MARCH 2011

  • Yield: Makes 6 servings
  • Total: 1 Hour, 35 Minutes


  • 5 cups loosely packed baby lettuces
  • 1 cup crumbled Gorgonzola cheese
  • 1 cup lightly salted roasted pecan halves


1. Preheat oven to 400°. Trim beet tops to 1/2 inch; gently wash beets. Place beets in a single layer in a shallow baking pan; drizzle with oil, tossing gently to coat. Cover pan tightly with aluminum foil.

2. Bake at 400° for 40 minutes or until tender. Transfer to a wire rack, and let cool 30 minutes.

3. Peel beets, and cut in half. Gently toss beets with 1/3 cup Brown Sugar Vinaigrette. Arrange lettuces on a serving platter. Top with beet mixture, Gorgonzola cheese, and pecans; serve with remaining Brown Sugar Vinaigrette.


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Roasted Baby Beet Salad Recipe