Healthy Recipes Ingredient Vegetable Beet Rainbow Beet Salad 5.0 (5) 5 Reviews This rainbow beet salad is stunning on the table and nourishing on the plate. Roasted multicolored beets get tossed in a lemon-ginger vinaigrette that brightens every bite. The result is a salad that’s vibrant in both color and flavor, making it equally at home on the holiday table, as a potluck showpiece or as a special weeknight side. By Renu Anshie Dhar Renu Anshie Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. EatingWell's Editorial Guidelines Published on October 7, 2025 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD See More Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Jump to recipe Active Time: 30 mins Total Time: 1 hr 40 mins Servings: 8 Nutrition Profile: Anti-Inflammatory Sesame-Free Low-Carb Weight Loss Diabetes-Friendly Nut-Free Dairy-Free Healthy Pregnancy Soy-Free High-Fiber Healthy Cholesterol Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts The mix of golden, red and striped beets makes this salad a colorful centerpiece.Beets are full of fiber to help support digestive health. Roasted beets can be prepped in advance, making assembly quick and easy. Photographer: Robby Lozano, Food Stylist: Renu Dhar, Prop Stylist: Keoshia McGhee. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed and tested at its original yield and has not been tested at other yields. Note that only the ingredient list is scaled, so you may need to make adjustments to ingredient amounts, cooking times and equipment sizes in the recipe steps. Scaling could also impact the nutrition analysis. Original recipe (1X) yields 8 servings 2 pounds multicolored beets (4 to 5 medium), scrubbed and trimmed ¼ cup extra-virgin olive oil 1 teaspoon grated lemon zest 2 tablespoons lemon juice 1 teaspoon minced fresh ginger ¾ teaspoon salt ½ teaspoon Dijon mustard ½ teaspoon honey ¼ teaspoon pepper 1 small shallot, finely chopped (about 2 Tbsp.) 2 teaspoons chopped fresh chives Directions Preheat oven to 400°F. Wrap each beet in foil; place on a large baking sheet. Roast until tender and easily pierced with a knife, 1 hour to 1 hour and 15 minutes. Carefully unwrap the beets and let stand until cool enough to handle, about 15 minutes. Photographer: Robby Lozano, Food Stylist: Renu Dhar, Prop Stylist: Keoshia McGhee. Meanwhile, whisk ¼ cup oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon ginger, ¾ teaspoon salt, ½ teaspoon mustard, ½ teaspoon honey and ¼ teaspoon pepper in a large bowl until combined. Set aside at room temperature until ready to use. Photographer: Robby Lozano, Food Stylist: Renu Dhar, Prop Stylist: Keoshia McGhee. When the beets are cool enough to handle, remove and discard the skins, using paper towels to wipe the skins off. Cut into ½-inch cubes; add to the bowl with the vinaigrette. Photographer: Robby Lozano, Food Stylist: Renu Dhar, Prop Stylist: Keoshia McGhee. Add chopped shallot to the bowl with the beets and vinaigrette; toss well to coat. Serve at room temperature or chilled. Sprinkle with 2 teaspoons chives before serving. Photographer: Robby Lozano, Food Stylist: Renu Dhar, Prop Stylist: Keoshia McGhee. To make ahead Roasted beets (Step 1) can be cooked, peeled and refrigerated for up to 5 days. Store them whole in an airtight container; cube them just before mixing with the dressing. EatingWell.com, October 2025 Save Rate Print Nutrition Facts (per serving) 113 Calories 7g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about ½ cup Calories 113 % Daily Value * Total Carbohydrate 12g 4% Dietary Fiber 3g 12% Total Sugars 8g Added Sugars 1g 2% Protein 2g 4% Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 0mg 0% Vitamin A 3µg Vitamin C 7mg 8% Vitamin D 0µg Vitamin E 1mg 7% Folate 125µg Vitamin K 5µg Sodium 297mg 13% Calcium 21mg 2% Iron 1mg 6% Magnesium 27mg 7% Potassium 385mg 8% Zinc 0mg 4% Vitamin B12 0µg Omega 3 0g Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.