Roasted Beet and Aioli Salad

Name: Roasted Beet and Aioli Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 4 medium-sized beets; 4 cups mixed salad greens; 1/2 cup crumbled feta cheese; 1/4 cup walnuts, chopped; Salt and pepper, to taste; 1 egg yolk; 1 cup olive oil; 1 teaspoon Dijon mustard; 1 clove garlic, minced; 1 tablespoon lemon juice; Salt, to taste

Highlighted under: Clean Eating Recipes

I absolutely love creating fresh and vibrant salads, and my Roasted Beet and Aioli Salad is no exception. The earthy sweetness of roasted beets combined with creamy aioli brings a delightful balance to the plate. This dish can be enjoyed as a light lunch or a stunning side at a dinner party. Perfectly paired with leafy greens, the beets not only tantalize the taste buds but also make for a beautiful presentation. It’s a recipe that has quickly become a favorite in my kitchen, and I think you’re going to love it too!

Created by

Emily

Last updated on 2026-01-20T12:41:27.993Z

When I first tried my hand at this Roasted Beet and Aioli Salad, I was amazed at how the simple ingredients transformed into something extraordinary. Roasting the beets intensifies their flavor, bringing out a natural sweetness that is simply irresistible. I remember the first time I brought this to a potluck; everyone was asking for the recipe!

One of my favorite tips is to let the beets cool slightly before peeling them; this helps the skins to slip off effortlessly. The creamy homemade aioli adds a rich texture without overpowering the dish. It’s all about balance, and this salad nails it every time!

        Why You'll Love This Recipe
        Earthy sweetness of roasted beets with a creamy aioli finish
Vibrant colors that brighten up any table setting
A balance of flavors and textures that will impress your guests

      

The Importance of Roasting Beets

Roasting beets transforms their natural sweetness and enhances their earthy flavor. This method results in tender, juicy beets that are bursting with flavor. While you can boil or steam beets, roasting is the preferred method as it caramelizes the sugars, creating a deeper taste profile. Keep an eye on them during the last 10 minutes of roasting to ensure they don’t overcook, which can make them mushy. When peeled, they should have a vibrant color that indicates freshness.

For varied textures, consider using different sizes of beets. Quartering larger beets or adding smaller ones whole can create an array of luscious bites. If you’re short on time, pre-cooked beets available in stores can be a quick substitute, though nothing compares to the taste of freshly roasted ones. To ensure easy peeling post-roasting, allow them to cool slightly before handling.

Crafting the Perfect Aioli

Aioli is an emulsion that relies heavily on technique. When whisking the egg yolk and oil, it’s crucial to add the oil gradually—this bulk of air will stabilize the mixture, creating a luscious texture. If your aioli doesn’t thicken, try whisking in a tablespoon of cold water to help bring it together or start over with a new yolk if it breaks entirely. You know it's ready when the mixture turns glossy and holds its shape.

Adding lemon juice not only introduces brightness but also helps to preserve the aioli's rich flavor. For an adventurous twist, experiment with flavors by incorporating herbs like dill or basil, or spices such as smoked paprika. Keep this aioli covered in the fridge; it can be stored for up to three days, making it a great make-ahead option for this salad.

Serving and Variations

This Roasted Beet and Aioli Salad shines as a standalone dish or pairs beautifully with grilled meats, such as chicken or steak. The creamy aioli complements protein well, making for a balanced meal. For an additional burst of flavor, consider adding sliced oranges or pomegranate seeds, which provide both color and a refreshing zest. Toasted pita or crusty bread served on the side can make the dish even more satisfying.

To cater to dietary needs, feel free to swap out the feta for a dairy-free cheese alternative or omit it entirely for a lighter version. If you're looking for a protein boost, toss in some chickpeas or grilled shrimp. This flexibility allows you to customize the salad while keeping the essence of the dish intact, making it suitable for any occasion. Leftovers can be stored in an airtight container in the fridge for up to two days, but keep the aioli separate to maintain freshness.

Ingredients

Salad Ingredients

4 medium-sized beets
4 cups mixed salad greens
1/2 cup crumbled feta cheese
1/4 cup walnuts, chopped
Salt and pepper, to taste

Aioli Ingredients

1 egg yolk
1 cup olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
1 tablespoon lemon juice
Salt, to taste

Instructions

Roast the Beets

Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap each one individually in aluminum foil. Place them on a baking sheet and roast for about 40 minutes until tender.

Let them cool before peeling.

Make the Aioli

In a bowl, whisk together the egg yolk, Dijon mustard, and minced garlic. While whisking, gradually add olive oil until the mixture emulsifies and thickens. Stir in lemon juice and season with salt.

Assemble the Salad

In a large bowl, toss the mixed greens with salt and pepper. Slice the roasted beets and arrange them on top of the greens. Drizzle with the aioli and sprinkle with feta and walnuts before serving.

Pro Tips

Feel free to add other ingredients like avocado or grilled chicken for additional flavor and nutrition. For a vegan version, replace the aioli with your favorite vegan dressing.

Storage Tips

To keep your salad fresh, store the roasted beets separately from the greens and aioli. Placing them in airtight containers helps prevent moisture from wilting the leaves, ensuring each element retains its texture. The beets can last for up to a week in the fridge, making them a great prep-ahead option for salads and snacks throughout the week.

If you have leftover aioli, it's important to keep it covered and chilled. Aioli can be used as a dip for veggies or a spread on sandwiches, so don’t hesitate to repurpose it in other meals. Just be sure to consume it within three days for optimal freshness and flavor.

Tips for Perfecting Texture

Achieving the right texture in your salad is crucial for an enjoyable eating experience. Make sure to thoroughly wash and dry the mixed greens before tossing them in the bowl. Wet greens can make the salad soggy, while dry ones will hold the dressing better and provide a pleasant crunch.

Another essential tip is to slice the beets just before serving rather than ahead of time. This prevents them from bleeding into the greens and gives your dish a beautiful contrast of colors. A sharp knife will help you achieve clean cuts and avoid squashing the delicate beets, allowing the spectacular hues to shine.

Scaling the Recipe

If you're planning to serve this salad for a larger crowd, scaling the recipe is simple. Each ingredient can easily be multiplied to accommodate your needs. For example, using eight beets instead of four will provide a stunning centerpiece for a buffet-style meal, and you can double the aioli to ensure everyone has enough to enjoy. Just remember to adjust the roasting time if using significantly more beets.

When scaling, it’s wise to use larger bowls to mix the salad and ensure the ingredients are well combined. If possible, toss the salad just before serving to maintain the freshness of the greens, allowing them to remain crisp and delightful for your guests.

Questions About Recipes

→ Can I make this salad ahead of time?

Yes, you can roast the beets and prepare the aioli in advance. Just store them separately in the fridge until you're ready to assemble the salad.

→ What can I substitute for feta cheese?

You can use goat cheese, blue cheese, or if you want a dairy-free option, consider avocado or a vegan cheese alternative.

→ How long will the roasted beets last in the refrigerator?

Roasted beets can last about 3-5 days in the refrigerator when stored in an airtight container.

→ Can I use canned beets instead of roasting my own?

Yes, canned beets can work, but roasting fresh beets adds a unique depth of flavor that you won’t get from canned varieties.