Roasted Beet Salad with Vinegar & Spices

Salads & Sides

PREP TIME

10 min

COOK TIME

20 min

TOTAL TIME

30 min

SERVINGS

4–6

COURSE: Main Dish

CUISINE: Mexican

Looking for a salad that’s both delicious and visually stunning? This Roasted Beet Salad with Vinegar & Spices is packed with bold flavors and wholesome ingredients. Tender Galil Beets, warm spices, and a tangy balsamic-honey dressing come together for a side dish that’s as nutritious as it is flavorful.

Roasting the beets enhances their natural sweetness, while LiOR Za’atar, cumin, and smoked paprika add depth and warmth. Tossed with crisp salad greens, crunchy Galil Walnuts, and creamy goat cheese or feta, this dish delivers a perfect balance of textures and flavors. A drizzle of Galil Balsamic Vinegar and Chasadim Blossom Honey completes the experience, making every bite irresistible.

Whether served as a light appetizer or a vibrant side dish, this healthy Passover recipe is a crowd-pleaser. Made with high-quality products from ShopGalil, it’s easy to prepare and guaranteed to impress.

Ready to enjoy a salad that’s as nourishing as it is delightful? Let’s get cooking!

INSTRUCTIONS

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice beets into evenly sized wedges. In a large bowl, toss the beet wedges with 2 tablespoons of avocado oil, a sprinkle of LiOR Sea Salt, ground pepper, and 1 teaspoon of Za’atar.
3
Spread the beets in a single layer on the prepared baking sheet. Roast in the preheated oven for 35–40 minutes, or until they are tender when pierced with a fork.
4
While the beets roast, prepare the dressing. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 teaspoons blossom honey, 1/2 teaspoon ground cumin, and, if desired, a pinch of smoked paprika.
5
Once the beets are roasted, remove the beets from the oven and let them cool slightly. Place the warm beets in a large salad bowl with 4 cups of mixed salad greens or arugula.
6
Drizzle the dressing over the salad and gently toss to combine.
7
Finish with your choice of garnish by adding crumbled goat cheese or feta, a handful of toasted walnuts and chestnuts..
8
Serve immediately while the beets are still slightly warm, or chill the salad in the refrigerator.