This Raspberry Beet Salad is a colorful display of fresh fruit, beets, quinoa, greens and finished off with a raspberry vinaigrette. Serve with some fresh mint for a burst of flavor – you will love this one!
This post is sponsored by California Giant Berry Farms. As always, all opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
If you are looking for a new flavorful salad to change things up, you must try this fresh raspberry and beet salad. Not only is it beautiful to look at, but it has so many delicious components to it.
Why You’ll Love It:
- Fresh flavors come together for a satisfying colorful beet salad
- Easy to throw together and can be ready in minutes, especially if you utilize a pressure cooker for the beets!
- Easy to customize, depending on what you have on hand, whether that’s changing out greens, pears for green apples, golden beets etc.
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.
I also like to add freshly chopped mint at the end to really add a pop of flavor.
Tips for Selecting Raspberries
Raspberries don’t ripen after harvest, so when you’re at the store, California Giant suggests looking for:
- evenly colored berries
- firm in texture
- soft glossy look
Another tip when getting your raspberries at your local grocery store: check out the absorbent pad in the bottom of the container – if it appears wet or is stained, it may mean the berries are smushed and you’ll want to try another container.
If you love raspberries, be sure to check out my Raspberry Sweet Rolls, Raspberry Lemon Bread and Raspberry Baked Oatmeal.
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.
Step-by-Step How to Make this Salad
This salad comes together fairly quickly and there are just a few steps to follow so it can be ready seamlessly.
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 Instant Pot Beets here.
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.
Cook the Quinoa
While the beets are in the oven, cook the quinoa according to package instructions and remove from heat to let cool. If you have any leftover cooked quinoa or like to meal prep quinoa for the week, this salad is a great way to put it to use.
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!
Ways to Enjoy this Salad
This vibrant, incredible salad is the perfect side dish to wow guests at your next dinner party. Or just enjoying at home for something different.
But it would also make a great lunch salad served with your choice of additional protein, like balsamic chicken or broiled salmon.
Storing Info
This salad is best stored when most of the ingredients are separated, since raspberries are delicate and spinach and arugula tend to wilt faster, especially when you’re working with a lot of heavy toppings. You can get everything ready in separate bowls, and combine the day of serving.
I hope you enjoy this delicious salad!
Looking for more berry-inspired salad recipes? Check out Strawberry Chicken Salad with Almond Butter Dressing, Blackberry Balsamic Chicken Salad and my Strawberry Mango Salad.
Let me know if you make this recipe by leaving a comment and star rating below! It helps others learn more about the recipe too. Xx Ashley
PrintRaspberry Beet Salad
This Raspberry Beet Salad is a colorful display of fresh fruit, beets, quinoa, greens and finished off with a raspberry vinaigrette. Serve with some fresh mint for a burst of flavor – you will love this one!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings 1x
- Category: Side
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Salad
- 3 medium beets, or 2 larger beets
- 1/3 cup uncooked quinoa
- 5 ounces arugula and spinach
- 6 ounces fresh raspberries
- 2 bartlett pears, cored and sliced
- 4 ounces fresh goat cheese, crumbled
- 1/4 cup pepitas
- 3 medium mint leaves, finely chopped
Raspberry Vinaigrette
- 6 ounces fresh raspberries (about 1.5 cups)
- 1 medium shallot, diced
- 3 tablespoons red wine vinegar
- 1/2 cup avocado oil (or olive oil)
- 1.5 tablespoons honey (or maple syrup)
- 1 teaspoon dijon stoneground mustard
- 1/4 teaspoon fine sea salt, to taste
Instructions
- Preheat oven to 375ºF. Peel beets and slice into ¼” round slices. Place on lined baking sheet and drizzle with olive oil. Bake for 12 minutes, then flip and continue baking for another 10-12 minutes. Set aside to cool.
- Cook the quinoa: Meanwhile, rinse quinoa through fine mesh strainer and add to small pot with ⅔ cup water. Cook according to package instructions, then fluff with fork and set aside to cool.
- Make the dressing: Add all raspberry vinaigrette ingredients to small blender and blend until smooth. Taste test for more vinegar, salt or sweetness.
- Assemble salad: In a large bowl toss together quinoa with half of salad greens and few tablespoons of dressing. Then add on rest of salad greens, gently tossing with the lightly dressed mixture. Add on sliced beets, raspberries, pears, goat cheese, pepitas and fresh mint. Drizzle on the raspberry vinaigrette or allow others to serve themselves.
Notes
Feel free to cut down this salad for smaller servings or simply take the idea of it for a single serve salad.
Store leftover dressing in airtight container; use within 4 days.
Keywords: salad with raspberries, beet salad recipe, raspberry vinaigrette recipe
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