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4.84 from 6 votes

Marinated Beetroot Salad

Looking for the best quick & easy Beetroot Salad? Our healthy vegetarian beet salad recipe features roasted beets, herbed cream, pistachio and grapefruit.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Salad
Cuisine: American, canadian
Keyword: Beet Salad, Beetroot Salad, Marinated Beetroot Salad, Roasted Beets
Servings: 6
Calories: 179kcal


  • oven
  • baking sheet
  • Tin foil
  • Pairing knife
  • measuring cups
  • measuring spoons
  • French knife
  • whisk


Marinated Beetroot Salad

  • 8 Beets
  • 2 tbsp Onion minced
  • 3 tbsp Olive oil
  • 2 tbsp Balsamic Vinegar
  • 1/3 cup Pistachios
  • 1/2 cup Fresh parsley, mint or cilantro
  • 1/2 cup Arugula
  • 1 Grapefruit peeled and sliced

Whipped Cream Cheese

  • 1/4 cup Cream cheese
  • 1 tbsp olive oil
  • 2 tbsp Sour cream
  • 1/2 tsp Rice vinegar
  • 1/2 tsp pepper
  • 1/4 tsp salt


  • Place a rack in the centre of the oven and preheat to 400 degrees. Place a cookie sheet underneath to catch any drips from the beets.
  • Trim the greens, tops and stems from the beets. Wash thoroughly and wrap in aluminum foil packages, about 4 beets per package. Place the packages directly on the oven rack and bake until beets are easily pierced by a fork or knife, 45 minutes to 1 hour depending on size.
  • Meanwhile, in a large bowl, combine minced onion, oil, vinegar and sprinkle with salt and pepper to taste.
  • Remove roasted beets from oven and carefully open foil packages to let steam escape. Let cool at least 30 minutes.
  • Unwrap roasted beets and use a peeler to remove tough skin. Dice beets into bite-size pieces. Add to bowl with onion mixture, mix well and let marinate in the refrigerator for 1-8 hours.
  • In a bowl, whisk together cream cheese, olive oil, sour cream, rice vinegar, pepper and salt until smooth. Whip until cheese is fluffy and soft. Refrigerate until ready to serve.
  • Decorate beets and grapefruit slices on a serving platter. Spoon dollops of cream cheese mixture on and around the beets. Sprinkle herbs, arugula and pistachio. Serve immediately.


Calories: 179kcal | Carbohydrates: 17.2g | Protein: 3.5g | Fat: 12.1g | Saturated Fat: 2.1g | Cholesterol: 2mg | Sodium: 223mg | Potassium: 528mg | Fiber: 3.9g | Sugar: 12.5g | Calcium: 53mg | Iron: 2mg