Raspberry Beet Salad

Salad Ingredients

Here’s a look at the ingredients you will need to make this salad recipe. 

• fresh raspberries – raspberries add a subtle sweet-tart combo to this fresh salad. We’ll also need six ounces to make the raspberry vinaigrette.
• green pears – I used Bartlett pears (in season from August-February) but feel free to use whatever is in season. Green Anjou is another variety, typically available from October-July.
• red beets – roasted beets add beautiful purple color and earthy flavors to this raspberry beet salad.
• arugula and spinach – I like this mix of these greens together in salads. Baby arugula and baby spinach are also readily available, typically sold together in its own container at the store.
• quinoa – Adding quinoa to salad is a great way to add some plant-based protein, and another layer of texture. Feel free to use tri-colored quinoa in place of white quinoa.
• goat cheese – the soft creamy goat cheese here is optional, so feel free to omit. Feta cheese or blue cheese would be another option if you like a stronger flavor.
• pepitas – for added crunch, a must for salads! Sunflower seeds could be another option. If nuts are okay for you to add, my choice here would be sliced almonds.
• fresh mint – While this is optional it really adds a great pop of fresh flavor.

Raspberry Vinaigrette Dressing

Many beet salad recipes call for balsamic dressing but I wanted to change things up. Plus, the bright pink dressing you get from raspberries is so pretty.

For this raspberry vinaigrette you’ll need seven simple ingredients: red wine vinegar, fresh raspberries, shallot, olive oil, honey or maple syrup, stone ground dijon mustard and salt.

Still want some balsamic flavor? Feel free to sub balsamic vinegar for the red wine vinegar.

Roast the Beets

You’ll want to start with peeling and roasting the fresh beets, as this step can take the longest. Feel free to follow my steps for pressure cooker beets <– linked.

If you want to roast beets, peel and slice them into ¼” rounds, place in a single layer on a lined baking sheet, add a drizzle of olive oil and bake for 20-25 minutes, flipping halfway through baking time. Baking time will vary depending on the size of the beets. Try to find uniform size beets for best results.

Note: I prefer roasting my own beets, but you can also buy pre-packaged beets, which are often pickled.

Make the Dressing

Add all of your raspberry vinaigrette dressing ingredients into a blender and blend until smooth. Taste test for sweetness or more salt, vinegar, etc.

Prepare greens, fruit and toppings

While the beets finish roasting and the quinoa cools, start assembling the salad by placing the salad greens in a bowl, raspberries washed and dried, pears sliced, goat cheese crumbled and pepitas in a bowl.

Once the quinoa has cooled, make sure to fluff with a fork.

Assemble and Serve

In a large bowl add quinoa, greens and a little bit of dressing (a few tablespoons) then gently toss that to mix. Next add in sliced pears, sliced cooked beets, crumbled goat cheese, fresh raspberries and pepitas. You can drizzle on half of the vinaigrette here or allow others to add as much as they’d like.

I highly recommend the addition of freshly chopped mint here as well. It adds a burst of flavor that is just too good!