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Beet Salad

Beet Salad

  • Yield: 6 to 8 servings


  • 4 medium red beets
  • 4 medium golden beets
  • 1/4 cup vegetable or olive oil
  • Salt and freshly ground black pepper
  • 1/2 cup chopped fresh parsley
  • 1/2 cup minced shallots
  • Juice of 2 oranges
  • Juice of 2 lemons
  • 1/2 cup sherry vinegar
  • 1 tablespoon honey, or to taste
  • Arugula, for serving
  • Crumbled goat cheese, for serving
  • Toasted walnut halves, for serving


  • Preheat the oven to 400 degrees F.

  • Rub the beets all over with the oil and season generously with salt and pepper. Place on a baking sheet, cover with foil, and roast until beets are tender when pierced with the tip of a knife. When they are done, remove them from the oven and allow to cool. Rub the skins off of the beets and discard. Slice the golden beets thinly and place them in a shallow dish. Cut the red beets into ½-inch dice and place in a separate bowl.

  • Prepare the marinade by combining the parsley, shallots, orange juice, lemon juice, sherry vinegar and honey. Season to taste with salt and pepper. Drizzle some of the marinade over the sliced beets and the diced beets and refrigerate until marinated, up to overnight.

  • When ready to serve, place some of the sliced golden beets on a salad plate and top with some of the diced red beets. Garnish with arugula, goat cheese, and walnuts to taste, and drizzle with more of the marinade.

Recipe Details