Honey Balsamic Beet Salad


Take this honey balsamic dressing-coated beet salad recipe from appetizer to entree by adding chicken, steak, or salmon.

Honey Balsamic Beet Salad
Photo: Kritsada Panichgul
Prep Time:
20 mins
Roast Time:
40 mins
Total Time:
60 mins
8 cups


  • 2 pound baby beets, trimmed and scrubbed

  • ½ cup balsamic vinegar

  • 1 tablespoon olive oil

  • 1 tablespoon honey

  • teaspoon salt

  • teaspoon ground black pepper

  • 2 cup watercress or arugula

  • 1 ½ cup cooked quinoa

  • Chopped fresh tarragon


  1. Preheat oven to 400°F. Place beets in a 3-quart rectangular baking dish. In a small bowl whisk together the balsamic vinegar, olive oil, and honey. Pour over beets. Sprinkle with salt and pepper. Cover and roast in a 400°F oven for 40 minutes or until beets are tender when pierced with a knife.

  2. On a platter combine watercress, quinoa, and beets. Drizzle with the roasting liquid. Top with chopped tarragon.

Nutrition Facts (per serving)

113 Calories
3g Fat
20g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 113
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 106mg 5%
Total Carbohydrate 20g 7%
Total Sugars 10g
Protein 3g
Vitamin C 10mg 50%
Calcium 40.4mg 3%
Iron 1.4mg 8%
Potassium 365mg 8%
Folate, total 100.8mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles