Golden Beet Salad & Ginger Dressing
Recipe,  Recipes,  Salad,  Vegetables,  Vegetarian

Golden Beet Salad & Ginger Dressing

I do not remember having beets as a child. In fact, I know I didn’t. It wasn’t until recently that I have learned how delicious and satisfying beets are. They’re Andrew’s “favorite food”, but lets be honest – we all know that’s not true. Donuts. Donuts are Andrew’s favorite food. This Golden Beet Salad & Ginger Dressing is a close second, though.

You can use any beet variety for this dish, but Golden Beets lend their sweetness and more mild flavor to counterbalance the zesty ginger dressing. Roasting beets help bring out their sweetness even more (so, sort of like a donut??) as does the final sprinkling of salt after removing their skins. Golden Beet Salad and Ginger Dressing

Pro Tip: use a SPOON to peel your ginger. This, my friends, is a game changer. WHO KNEW? I saw this spoon peeling technique the other day and I was blown away. My whole life I’ve painstakingly used a knife to peel ginger. The spoon makes this task so much more enjoyable and helps to keep the ginger intact. Gosh, I still can’t get over this . . .

This salad has it all: sweetness, tang, zip, crunch. And happens to be healthier than a donut.

Golden Beet Salad and Ginger DressingGolden Beet Salad and Ginger DressingGolden Beet Salad and Ginger Dressing


Golden Beet Salad & Ginger Dressing

Course Salad
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Brooke


  • 3 Medium Golden Beets whole
  • 2 Carrots peeled & shredded
  • 1/2 Large Purple Cabbage shredded or julienned
  • 1 Tbsp Balsamic Vinegar
  • 1 Tbsp Ginger Fresh, finely grated
  • 2 Tbsp Extra Virgin Olive Oil extra for drizzling
  • 1 Lemon Zested and juiced
  • 1 Bunch Kale Chopped
  • 2 Tbsp Goat Cheese Crumbled
  • Pinch Salt
  • Pepper to your liking
  • 1 Tbsp Flax Seed


Roasting Golden Beets

  1. Preheat the oven to 425. Wrap each beet in foil - drizzle with olive oil, salt and pepper. Place on a baking sheet. Roast for 45 minutes or until beets are fork tender. Remove from oven and let cool. Once cool enough to handle, remove beet skin. Cut into 1/4" thick slices. Season with salt, pepper, and a bit of lemon juice. Set aside. 

Ginger Dressing

  1. In a small bowl, whisk together the olive oil, balsamic vinegar, grated ginger, salt and pepper. 


  1. Add beets and chopped kale to dressing bowl. Toss to coat. Taste to adjust seasonings. Arrange salad on serving bowl or platter. Sprinkle with goat cheese, lemon zest, and flax seed. Serve & Enjoy!

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