This is it. The grand finale of my ‘Salad Days Before Pumpkin Craze’ series. And what better way to wrap things up than with a Roasted Beet Salad that even beet haters will love? I know, beets get a bad rap, but trust me, this recipe will convert you. With roasted beets, sweet tangerines, and a little sneak attack of pumpkin seeds (because, surprise, pumpkin season is officially here!), this salad is all about embracing those fall vibes in the tastiest way possible. So grab your fork and get ready—beet season and pumpkin season are colliding in the most delicious way!
ROASTED BEET SALAD
Here’s the deal: I used to hate beets. Seriously, I was convinced they tasted like someone had just dug them up, hosed them off, and slapped them on my plate. But then, one fateful day at some restaurant I can’t remember, I tried a roasted beet salad that changed everything. It was like a whole new world of flavor opened up, and I finally understood the magic of roasting beets—they become sweet, caramelized, and downright irresistible. This salad takes that beet magic to the next level by pairing it with juicy tangerines, creamy feta, and crunchy pumpkin seeds. It’s the perfect balance of earthy, sweet, and savory.
And let’s not forget, this recipe sneaks in the first official sign of pumpkin season with a sprinkle of roasted pumpkin seeds. It’s my way of easing us into all things pumpkin while still pretending we’re being healthy. After all, what’s more fall-like than beets and pumpkin seeds working together in harmony?
Why This Recipe Works
This recipe is a flavor bomb waiting to happen. First, we’ve got the roasted beets. When you roast them, they become this sweet, tender, almost candy-like vegetable that tastes nothing like the sad boiled beets of your nightmares. Pair them with juicy tangerines, and suddenly you’ve got this incredible sweet-tangy contrast that makes every bite exciting.
The feta adds that creamy, salty punch that cuts through the sweetness of the beets and tangerines, and the red onion brings a little sharpness to the party. And let’s not forget the pumpkin seeds—they’re here for crunch, and of course, to officially signal the beginning of pumpkin season. The whole salad is a mix of textures and flavors that come together perfectly. You’ve got sweetness, tanginess, creaminess, and crunch, all in one bite. It’s fall in salad form—earthy, warm, and satisfying.
Fun Facts About Beets
Because no post is complete without a little beet trivia:
- Beet Boost: Beets are packed with nitrates, which help improve blood flow and boost stamina. So eating this salad isn’t just good for your taste buds—it’s good for your workouts, too. You’re welcome. I often juice beets with some lemon and use it as a pre-workout. It works wonders.
- The Original Candy?: In the 19th century, beets were a major source of sugar in Europe. Who knew that beets were once the go-to for a sweet fix?
- They’re Dye Masters: Beets have been used as a natural dye for centuries, thanks to their vivid red color. So, if you end up with pink-stained hands after making this salad, just think of it as a fun DIY project!
- Beet Greens Are Edible Too: Don’t toss those beet greens! They’re super nutritious and can be sautéed or tossed into a salad for an extra dose of vitamins and minerals.
Tips for Making the Best Roasted Beets Salad
Here are some tips to ensure your Roasted Beets Salad is a hit:
1. Don’t Skip the Roasting:
Roasting is key to bringing out the natural sweetness of the beets. Wrap them in foil if you want a more concentrated flavor, but roasting them with thyme and garlic on a sheet pan works just as well. You want that caramelized goodness, so make sure you give them time to get nice and tender.
2. Use Fresh Tangerines:
The tangerines add a bright, juicy sweetness that contrasts beautifully with the earthy beets. Make sure you use fresh tangerines—no sad, dried-out citrus allowed! Plus, the thinly sliced unpeeled tangerine adds a pop of color and texture to the salad. If you can’t find tangerines, use clementines. Better yet, if you can find satsumas, use those.
3. Toast Those Pumpkin Seeds:
Toasting the pumpkin seeds adds an extra layer of flavor and crunch. Just a few minutes in a dry pan over medium heat will bring out their nuttiness and make them extra delicious.
4. Layer the Flavors:
When assembling the salad, make sure to toss the roasted beets with the tangerines, parsley, and the dressing while the beets are still slightly warm. This helps the flavors meld together and ensures that every bite is packed with flavor.
5. Add the Feta Last:
Top the salad with crumbled feta just before serving. This way, the feta stays creamy and doesn’t get lost in the mix, providing that salty contrast to the sweetness of the beets and tangerines.
HOW TO MAKE ROASTED BEET SALAD
Ingredients
- 6 medium red beets, peeled and cut into 1/2-inch thick slices (about 8 cups)
- 2 tangerines, unpeeled and thinly sliced
- 3 sprigs fresh thyme
- 1 tablespoon olive oil
- 1 1/2 teaspoon kosher salt
- 1 clove garlic, thinly sliced
- 1 cup sliced peeled tangerines
- 1/4 cup roughly chopped fresh parsley
- 2 tablespoon cane vinegar
- 1/2 teaspoon Creole seasoning
- 1/4 teaspoon crushed red pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup roasted salted pumpkin seeds
- Garnish: crushed red pepper, chopped fresh parsley
Step 1: Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
Step 2: In a large bowl, combine beets, unpeeled tangerines, thyme, oil, salt, and garlic. Transfer to prepared pan, and arrange in a single layer.
Step 3: Bake until beets are caramelized and tender, 35 to 40 minutes. Discard thyme sprigs.
Step 4: In another large bowl, toss together roasted beet mixture, peeled tangerines, parsley, vinegar, Creole seasoning, and red pepper until well combined. Transfer to serving dish, and top with feta, onion, and pumpkin seeds. Garnish with red pepper and parsley, if desired.
The Last Bite: Pumpkin Season, Here We Come!
And just like that, we’ve reached the end of our ‘Salad Days Before Pumpkin Craze’ series. I have to admit, this Roasted Beets Salad feels like the perfect finale. It’s got all the fall vibes—rich, earthy beets, sweet tangerines, creamy feta, and crunchy pumpkin seeds—marking the start of pumpkin season in the most delicious way. I hope this recipe changes your mind about beets the way that one random restaurant did for me.
As much as I’ve enjoyed this week of salads, I’m officially ready to bask in all things pumpkin. So, grab your beets, sprinkle those pumpkin seeds, and enjoy this last moment of salad zen before we fully dive into pies, lattes, and pumpkin-spiced everything. If you make this salad (or any of the others), let me know in the comments! And don’t forget to tag me on social media—I want to see your roasted beet creations as we all prepare to embrace the glory of pumpkin season.”
ROASTED BEET SALAD
Ingredients
6 medium red beets, peeled and cut into 1/2-inch thick slices (about 8 cups)
2 tangerines, unpeeled and thinly sliced
3 sprigs fresh thyme
1 tablespoon olive oil
1 1/2 teaspoon kosher salt
1 clove garlic, thinly sliced
1 cup sliced peeled tangerines
1/4 cup roughly chopped fresh parsley
2 tablespoon cane vinegar
1/2 teaspoon Creole seasoning
1/4 teaspoon crushed red pepper
1/2 cup crumbled feta cheese
1/4 cup thinly sliced red onion
1/4 cup roasted salted pumpkin seeds
Garnish: crushed red pepper, chopped fresh parsley
Instructions
Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine beets, unpeeled tangerines, thyme, oil, salt, and garlic. Transfer to prepared pan, and arrange in a single layer.
Bake until beets are caramelized and tender, 35 to 40 minutes. Discard thyme sprigs.
In another large bowl, toss together roasted beet mixture, peeled tangerines, parsley, vinegar, Creole seasoning, and red pepper until well combined. Transfer to serving dish, and top with feta, onion, and pumpkin seeds. Garnish with red pepper and parsley, if desired.
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Nutrition Facts
Calories
291.55
Fat
12.05 g
Sat. Fat
3.74 g
Carbs
40.59 g
Fiber
10 g
Net carbs
30.59 g
Sugar
27.7 g
Protein
10.16 g
Sodium
1318.53 mg
Cholesterol
16.69 mg
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