There are a million ways to make a beet salad – and if I’m being honest, I’ve never done it twice the same.

But it always ALWAYS always begins the same way – so hopefully this recipe will guide you in getting the perfectly roasted beets that are the non-negotiable part of every beet recipe.

In a perfect world, I would’ve used the more tart huckleberry in this Blueberry Beet Salad, but moving away from Whitefish means we can’t just hike up the mountain on a whim to do some scavenging.

So let that be a lesson that you can swap ingredients in pretty much every aspect of this recipe.

Don’t like greek yogurt? Reach for some goat cheese, burrata or mini mozzarella.

Prefer more citrus? HIT THAT.

Have herbs you’d like to use? Yes, please. I’d recommend basil and mint if you do.

Or simply follow this basic recipe, noting where you might like to make some changes the next time you visit it.

Cooking is JUST SO FUN like that!


Click here to view the video!


  • Beets
  • 2 tbsp rice vinegar
  • lemon, juiced and zested
  • 1 tsp dijon mustard
  • 1 tsp garlic, minced
  • 1 tbsp honey
  • 1/4 cup extra virgin olive oil
  • Salt
  • Pepper
  • Greek yogurt, plain
  • Arugula
  • Radishes, thinly sliced
  • Blueberries
  • Pine nuts, toasted


Step 1

Preheat oven to 400 degrees.

Step 2

Cut the ends off your washed beets and place them in a roasting pan.

Add water to the pan so the bottom third of the beets are submerged.

Season generously with salt and pepper.

Cover pan with foil and pop in the oven to roast for about an hour, or until beets are fork tender.

Step 3

Remove from oven and cool for about 30 minutes.

Step 4

Once cool to the touch, peel and quarter beets.

Put back in the fridge until you’re ready to plate.

Step 5

In a bowl, make your dressing by whisking together rice vinegar, lemon juice, dijon mustard, garlic, 1 tsp honey, olive oil, salt and pepper.

Set aside.

 Step 6

Now it’s time to assemble your salad!

Smear the plate with greek yogurt and hit that with a drizzle of honey and a sprinkling of lemon zest.

Loosely pile on arugula.

Artfully place your hunks of beet, radish and blueberry around the plate.

Generously season arugula and beets with salt and pepper.

Drizzle everything with dressing.

Sprinkle with remaining lemon zest and toasted pine nuts.

Step 7

Serve alongside crusty bread and ENJOY!