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Make our delicious roasted beet salad with green goddess dressing! This gluten-free vegan salad is made with simple ingredients and keeps well in the fridge.
Gimme all the beets
Beets are definitely one of those things that you either super love or can’t stand at all. Judging by this roasted beet salad recipe, I bet you can tell which team I’m on. Yep! I’m 100% on team beet.
I’ve been eating beets in large quantities lately because they store well in the fridge. Since we’ve only been doing grocery runs every 2-3 weeks, we’ve had to be picky about which kinds of produce we buy to avoid waste. Lucky for me, beets keep up to 2 weeks if refrigerated and I’ve even managed to make these beet burgers with them that even my boyfriend who opposes “team beet” can get behind.
Simplicity is key
As much as I love a complicated recipe every now and then, this roasted beet salad with green goddess dressing is made with super fresh and simple ingredients. You don’t need a lot of fancy or hard to find ingredients to make something delicious. Above all, our roasted beet salad allows the ingredients to speak for themselves.
The salad base is really just chilled roasted beets and the green goddess dressing features vegan sour cream, some fresh spices, as well as some citrus and capers. Simple, fresh, and seriously satisfying.
What ingredients do you need to make roasted beet salad?
There are two components to roasted beet salad with green goddess dressing. The first is the beets, and the second is the green goddess dressing. For the beets, you don’t need much – I went for some gold beets and some standard red beets, but don’t worry if you can’t find the gold ones. This recipe will work well with any color beet under the sun. You will also need a little tiny bit of olive oil to roast the beets with.
For the dressing, I went with a vegan sour cream base. The dressing has a pretty thick consistency and has the texture of a dip which is kinda fun. When eating the leftovers of this recipe, I used a roasted beet kinda like a chip and scooped out the dressing by the tablespoon which made for an unsuspecting snack.
I ended up choosing Forager for my sour cream – mostly because it was on sale and I hadn’t tried it yet. I swear every time I look there is a new vegan product out there that I haven’t tried. Anyways, I definitely recommend Forager for this recipe, It turned out really really delicious. If you can’t find Forager in a store near you, you can always fall back on Tofutti which is the default brand of sour cream I buy. I think Follow Your Heart makes a sour cream now too? Maybe Daiya? Hell, Daisy probably isn’t too far behind. If you have a favorite brand of vegan sour cream, you should let me know in the comments and I’ll keep a lookout for it!
The green goddess dressing also requires a handful of fresh spices which really gives it that herb-forward flavor. You’ll need some fresh Italian parsley, some tarragon, and chives. You’ll also need some salt and pepper to taste, a garlic clove, some lemon juice, and capers.
Just like caesar dressing, anchovies make their way into many green goddess dressings. Instead of using kelp granules or some other kind of fishy substitute, I think capers are the most accessible substitute around. If you wanna go crazy and break out the kelp, let me know how it goes in the comments!
How to make roasted beet salad with green goddess dressing
To make roasted beet salad, you’ll need a potato peeler, a knife, a cutting board, two glass or ceramic casserole dishes to roast the beets in, and two containers to store your beets. For the green goddess dressing, you’ll need a food processor and a medium-sized bowl.
First, preheat your oven to 400 degrees. While the oven preheats, peel the golden beets first and slice into ½ inch disks. Add the beets to a casserole dish, and lightly spray on both sides with olive oil. Spread the beets out evenly throughout the dish. Try not to let any of the beets touch each other and use a second or third sheet as needed. Once all of the gold beets are peeled, cut, and coated with oil, repeat for the red beets.
Roast the beets for about 30-40 minutes until tender. While the beats are in the oven, make the green goddess dressing. Add sour cream, tarragon, parsley, chives, a tablespoon of lemon juice, a garlic clove, and capers to a food processor. Run the food processor until the ingredients are combined. Add sea salt and pepper to taste, return the dressing to the original container, and chill in the refrigerator.
Once the beets are tender, remove them from the oven, and transfer to two containers – one for each beet color so the colors don’t bleed. Chill in the refrigerator uncovered. Return to the beets about 20 minutes later, they should at least be room temperature if not a little cold. If you’d prefer for the beets to be super cold, place them back in the refrigerator and come back later. If you’re like me and you don’t care, pull them out along with the dressing.
Break out a plate and use your hands to assemble the red and gold slices until you reach a pretty arrangement. Be sure to wash your hands after handling the red beets to ensure the color doesn’t transfer to the gold beets. Use a small spoon to dress the beets and top with fresh additional parsley, and sea salt and pepper to taste. Eat immediately.
Change it up
Roasted beets with green goddess dressing is really delicious the way the recipe is written, but if you want to spice things up a bit, I won’t be upset!
Add Aleppo or crushed red pepper: Want to give your roasted beet salad a spicy kick? Add some Aleppo pepper or crushed red pepper flakes along with the rest of your garnishes.
Introduce some more veggies: Yes this recipe is only beets, and yes, you can definitely add more veggies! Consider adding some sweet potato slices or perhaps some brussels sprouts in addition to the roasted beets.
Sub cashew cream: If you are having a hard time finding vegan sour cream in your area, no need to worry! Simply soak ¾ cup of raw cashews in water for at least an hour, drain and blend with ¾ cup water.
Add more herbs: Have some cilantro you’re trying to get rid of? Add it to the dressing. Mint would also work. Really whatever kind of green herb you’ve got lying around!
Make more salads
I love salads so much! If you love this roasted beet salad and want some more ideas, here are a few of my faves!
- Chili lime watermelon cucumber salad
- Gochujang tofu salad
- Roasted sweet potato salad
- Mediterranean dill salad
Recipe jam
In this segment, I suggest a song for you to listen to while you make roasted beet salad with green goddess dressing! You can even stream it right here in your browser. Today’s recipe jam is Life Goes On by The Damned.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing what you make!
Roasted Beet Salad with Green Goddess Dressing
Equipment
- potato peeler
- knife
- cutting board
- 2 large casserole dishes or glass pans
- food processor
- small container
- 2 medium-sized container
- small spoon
Ingredients
Beets
- 2 cups golden beets
- 2 cups red beets
- 1 tsp extra virgin olive oil, (or olive oil spray)
Green Goddess Dressing
- 5 ½ oz vegan sour cream, (I used Forager)
- 1 clove garlic
- ½ cup fresh Italian parsley
- 3 Tbsp fresh chives
- 2 Tbsp fresh tarragon
- ½ Tbsp capers
- 1 Tbsp lemon juice
- ⅛ tsp fresh cracked pepper
- pinch of salt
Garnishes
- more Italian parsley
- sea salt and pepper to taste
Instructions
- Preheat oven to 400 degrees. Peel gold beets and cut into ½ inch slices and add to a casserole dish. Add a small amount of olive oil (or use olive oil spray for quick and easy coverage). Toss the beets so they're well coated and spread evenly across the dish. Repeat for the red beets in their own separate casserole dish. Roast for 30-40 minutes or until the beets are tender.
- Meanwhile, add all dressing ingredients to a food processor. Run the processor for 30 seconds or until the herbs are very finely chopped. Add the dressing to a small bowl and refrigerate.
- Once the beets are cooked, remove them from the oven and add to two containers – one for each color. Refrigerate the beets to cool them down with no lid for about 20 minutes
- Once the beets are cool, add beets to a plate arranging them carefully to avoid color bleed. If you need to rinse your hands after handling the red beets that's ok! Once you have a pretty pattern across the plates, add dollops of dressing across the salad, and garnish with fresh parsley, sea salt, and pepper.