Have you ever eaten a bowl of sunshine? This Golden Beet Salad with Tarragon Vinaigrette is exactly that: bright, fresh, and full of flavor. Roasted golden (yellow) beets are joined by crisp greens, creamy feta, toasted pistachios, and a fragrant tarragon vinaigrette for a salad that’s visually striking and delicious.
I’m on a salad and farmer’s market kick, so I wanted to showcase a favorite find: golden beets. They’re the milder, sweeter cousins of red beets and roast beautifully without the deep staining. Roasting brings out a tender, buttery texture and subtle nuttiness that pairs wonderfully with a bright, herby dressing.
The tarragon vinaigrette complements the beets nicely—tarragon lends a subtle anise-like note and a fresh, earthy quality that lifts the whole salad. Pair that with tangy feta and crunchy pistachios, and you’ve got a balanced, elegant dish suitable for a light lunch or a colorful side.
Reasons to love this recipe
Beyond the puns, here are the practical reasons to make this salad:
- Light, refreshing, and bright in flavor
- Beautiful, show-stopping colors
- Simple prep—most time is hands-off while roasting
- No red staining like with red beets
- Great for using market finds or CSA produce
Ingredients
This salad depends on fresh ingredients and herbs for the best results. Use the highest-quality produce and olive oil you can find.
- Golden (yellow) beets — sweeter and milder than red beets; roast fresh beets rather than using canned ones to preserve flavor and texture.
- Feta cheese — crumbled fresh from a block; goat cheese or ricotta salata are good alternatives.
- Pistachios — toasted for crunch; walnuts, almonds, or seeds also work.
- Lettuce — spring mix, baby spinach, or arugula are ideal.
- Tarragon — fresh is best; thyme can substitute if needed.
- Olive oil — extra virgin is recommended for the dressing.
- Orange juice — freshly squeezed for bright acidity in the vinaigrette.
- Dijon mustard — helps emulsify and adds tang.
- Honey — a touch to balance the vinaigrette.
- Salt and pepper — to taste.
How to roast yellow beets
Roasting concentrates the natural sweetness and yields tender beets. Follow these simple steps:
Step 1. Trim leafy tops and scrub beets well to remove dirt. No need to peel before roasting.
Step 2. Cut foil large enough to wrap each beet completely.
Step 3. Wrap each beet and place on a baking sheet. Roast at 400°F for about 50 minutes, until a knife slides in easily. They should be tender but not mushy.
Step 4. Cool completely before peeling. Remove the foil and rub the skins between your fingers—the skins should slip off. Cut into even pieces.
👩🍳Expert tip
Peel roasted beets under cool running water and rub with your hands or a paper towel—the skin should come off easily. If needed, use a paring knife to remove any stubborn bits.
Substitutions and variations
Customize this salad to fit your pantry or preferences:
- Tomatoes — add halved cherry tomatoes for extra juiciness.
- Cheese — goat cheese or parmesan can replace or complement feta.
- Tarragon — use fresh thyme if tarragon isn’t available.
- Nuts or seeds — swap pistachios for walnuts, almonds, or pumpkin seeds.
- Veggies — thinly sliced cucumbers or radishes add crunch.
How to serve
This salad is flexible: serve it as a main for a light lunch or as a colorful side. It pairs well with sandwiches, eggs, grilled proteins, or seasonal mains. Dress just before serving to keep the greens crisp.
Storage and make-ahead
Roast beets can be prepared ahead: store peeled, cooled beets in an airtight container in the fridge for 3–5 days. The vinaigrette keeps for up to one week refrigerated; shake or whisk before using, as the oil will separate.
Frequently asked questions
Look for yellow beets at farmers’ markets, specialty stores, and some larger supermarkets, typically available in the same seasons as red beets.
Golden beets stain much less than red beets. They may leave a faint color on hands or surfaces, but it’s far easier to manage. Wearing gloves while prepping can prevent any staining.
Yes. Red beets work well flavor-wise, but they are earthier and will color the greens. If that’s not an issue, use them and adjust seasoning to taste.
Perfect pairings
This salad pairs nicely with eggs, sandwiches, light grilled proteins, and casseroles—any simple dish that benefits from a bright, fresh side.
-
Swiss Chard Eggs Florentine with Tomato Hollandaise
-
Broccolini Frittata with Bacon and Parmesan
-
Sun Dried Tomato Tuna Melt
-
Feta Quiche with Tomatoes and Leeks
Made this recipe? Please leave a rating and a comment below. If you took a photo, tag @brunchandbatter on Instagram to share your version.
📖Recipe
Golden Beet Salad with Tarragon Vinaigrette
Equipment
- baking sheet
- aluminum foil
Ingredients
Tarragon Vinaigrette
- ¼ cup freshly squeezed orange juice
- ¼ cup chopped fresh tarragon
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon Kosher salt, plus more to taste
- ⅛ teaspoon freshly ground pepper, plus more to taste
- ¾ cup olive oil
For the Salad
- 4–5 ounces (4–6 loosely packed cups) lettuce (spring mix, baby spinach, arugula)
- 6 golden (yellow) beets
- ¼–½ cup (2–4 ounces) feta cheese, crumbled
- ½ cup (4 ounces) chopped pistachios, shelled and unsalted
- Tarragon vinaigrette, to taste
- Salt and pepper, to taste
Instructions
Tarragon Vinaigrette
- Combine all vinaigrette ingredients except the olive oil in a bowl. Slowly whisk in the olive oil until emulsified. Alternatively, combine all ingredients in a jar with a tight lid and shake vigorously. Yields about 1 cup of dressing.
For the Salad
- Roast the beets: Preheat oven to 400°F. Trim beet tops and scrub. Wrap each beet in aluminum foil and place on a baking sheet. Roast about 50 minutes, until easily pierced with a knife. Cool about 15 minutes before peeling.
- When cool enough to handle, remove foil and rub skins off. Cut beets into even pieces.
- Assemble: Arrange greens on a platter or in bowls. Add beets, feta, and pistachios. Drizzle vinaigrette to taste (start with 2–3 tablespoons), gently toss, and season with salt and pepper as needed.
Notes
- Adjust ingredient quantities to your preference. I often use less lettuce so the roasted beets stand out.
- The vinaigrette makes extra—store it in the fridge up to one week and shake before using. It’s great on other salads, roasted vegetables, or as a dip for bread.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients and substitutions.