This roasted beet salad combines the natural sweetness of oven-roasted beets with crisp cucumber, creamy mozzarella, and fragrant fresh dill. Tossed in a bright lemon and olive oil dressing, it’s a refreshing side dish that feels elegant enough for entertaining yet easy enough for a weeknight meal.
Roasting the beets brings out their natural sweetness and gives them slightly caramelized edges. Paired with cool cucumber and creamy cheese, the combination makes a lovely salad that works just as well for an everyday meal as it does for a holiday gathering or summer dinner.
Fresh dill adds a wonderful finishing touch, and the light lemon dressing keeps the salad from feeling too heavy. It is an easy way to enjoy beets and a nice change from the usual green salad.
Whether you’re harvesting beets from your backyard rows or picking up fresh produce from the local farmers market, this colorful salad is a delicious way to showcase one of the season’s most beautiful vegetables.
Why You’ll Love This Roasted Beet Salad
- Easy to prepare with simple ingredients
- A great make-ahead side dish
- Naturally gluten-free
- Packed with fresh garden flavors
- Beautiful color and presentation for holiday tables or summer gatherings
- Perfect for using homegrown beets, cucumbers, and fresh herbs
Roasted Beet Salad with Fresh Dill and Mozzarella
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Equipment
Ingredients
For the Salad:
For the Dressing:
- 1 Tablespoons Lemon Juice
- 1/2 Teaspoon Salt
- 3 Tablespoons Olive Oil
Instructions
How to Make Roasted Beet Salad
- Wash the beets thoroughly and trim off the leafy greens, leaving the skins intact. Place the whole, unpeeled beets in a large pot and cover with water. Bring to a boil and cook until the skins have loosened enough to rub away easily, about 10-15 minutes for small beets, 15-20 minutes for medium beets, and 20-25 minutes for large beets.2 Cups Beets
- Drain the beets and allow them to cool until they are comfortable to handle. Using your fingers, a paper towel, or a paring knife, gently rub away the skins. The beets do not need to be fully tender at this stage, as they will continue cooking in the oven.
- Slice the peeled beets as directed in the recipe.
- Roast the Beets. Preheat your oven to 400°F.
- Place the sliced beets in a medium mixing bowl. Drizzle with the olive oil and sprinkle with the kosher salt. Toss until evenly coated.1 Tablespoons Olive Oil, 1/4 Teaspoons Salt
- Spread the beets onto a baking sheet in a single layer and roast for approximately 20 minutes, or until fork tender and lightly caramelized around the edges.
- While the beets are roasting, slice the cucumber and cube the mozzarella cheese.1 Medium Cucumber, 1 Cup Mozzarella
- In a small bowl or jar, whisk together the lemon juice, olive oil, and kosher salt until well combined.1 Tablespoons Lemon Juice, 1/2 Teaspoon Salt, 3 Tablespoons Olive Oil
- Place the cucumber slices in a bowl and toss with the dressing. Allow them to marinate while the beets finish roasting.
- Assemble the Salad. Once the beets are tender, remove them from the oven and allow them to cool slightly.
- Add the roasted beets, marinated cucumbers, mozzarella cheese, and three-quarters of the chopped dill to a serving bowl. Gently toss to combine.1/4 Cup Fresh Dill
- Sprinkle the remaining fresh dill over the top before serving.
Notes
Tips for Success
- Allow the beets to cool for 10 to 15 minutes before mixing them with the other ingredients to prevent the cheese from softening too much.
- For cleaner presentation, use golden beets, which won’t stain the cheese and cucumbers.
- Slice ingredients into similar-sized pieces for the best texture in every bite.
- Fresh dill provides the best flavor, but dried dill can be substituted in a pinch.
Nutrition
Recipe Variations
Add Nuts
A handful of chopped walnuts or pecans adds delicious crunch and complements the sweetness of the beets.
Make It Tangier
Swap the mozzarella for crumbled feta cheese or goat cheese.
Add Greens
Serve the salad over a bed of arugula, spinach, or mixed greens for an even heartier side dish.
Include Onions
Thinly sliced red onions add a pleasant bite and beautiful color contrast.
Storage
Store leftover roasted beet salad in an airtight container in the refrigerator for up to 3 days. The flavors often become even better after a few hours as the ingredients continue to marinate together.
Can I make this salad ahead of time?
Yes. Roast the beets and prepare the dressing up to a day in advance. Store them separately and assemble the salad shortly before serving for the freshest texture.
What type of cheese works best?
Fresh mozzarella offers a mild, creamy flavor, while feta and goat cheese provide a more tangy contrast to the sweet roasted beets.
A Fresh Taste of the Garden
I like that it pairs well with so many main dishes, yet has enough color and flavor to hold its own on the dinner table. It’s a simple recipe to keep in mind when fresh beets are in season.
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My family loved this!