This stunning beet salad is a looker for sure, but don’t be fooled—it couldn’t be easier to make. It’s a perfect pick for holiday entertaining; with a sprinkle of Duck Fat Granola, this opening course is dressed to impress. 

Robin Bashinsky
Recipe by MyRecipes


Credit: Caitlin Bensel; Prop Styling: Sarah Elizabeth Cleveland; Food Styling: Robin Bashinskymy

Recipe Summary test

15 mins
2 hrs
Serves 4 (serving size: 2 cups salad, 1/4 cup labneh)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Place beets in a 13- x 9-inch glass or ceramic baking dish. Add water, vinegar, pepper, thyme, 2 tablespoons of the oil, and 2 teaspoons of the salt; toss to coat. Cover tightly with aluminum foil. (If using both gold and red beets, separate the colors in 2 smaller baking dishes, using the same amounts of water, oil, vinegar, salt, and pepper in each.) Roast in preheated oven until a knife pierces the beets easily, 50 minutes to 1 hour. Uncover; cool 10 minutes. Using a kitchen towel, rub skins gently from beets, and halve vertically.

  • Spread 1/4 cup labneh on each of 4 plates. Toss together arugula, and remaining 2 tablespoons olive oil and 1/2 teaspoon salt. Divide among plates. Top each with beets. Sprinkle evenly with granola and pomegranate arils.