Roasted Beet Salad with Vinegar & Spices

PREP TIME 15 minutes
COOK TIME 35-40 minutes
TOTAL TIME 55 minutes
COURSE Salad
CUISINE Middle Eastern, Mediterranean
SERVINGS 4

Looking for a kosher for Passover 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 kosher for Passover 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!

Ingredients

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 and a handful of toasted walnuts.

  • 8

    Serve immediately while the beets are still slightly warm, or chill the salad in the refrigerator.

Notes

Tips and Tricks

Enhance the Flavor:

  • Roast beets with their skins on to lock in sweetness, then peel after cooling.
  • Use a mix of red and golden beets for a colorful, vibrant presentation.
  • Marinate the beets in vinegar and spices while warm to help them absorb more flavor.

Perfect Texture:

  • Slice beets evenly for a consistent bite and better absorption of dressing.
  • Let the salad sit for at least 30 minutes before serving to let the flavors meld.
  • Add crunchy toppings like toasted Galil Walnuts or pumpkin seeds for contrast.

Make It Your Own:

  • Swap vinegar for citrus juice for a bright, refreshing twist.
  • Add crumbled feta or goat cheese for a creamy balance to the tangy beets.
  • Toss in fresh herbs like parsley or mint for an extra layer of freshness.

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