Easy Roasted Beets Salad {Vegan, Gluten-Free}

Beets are a root vegetable often overlooked in the produce aisle, but they are actually very nutritious and a versatile addition to any diet. They come in a variety of colors and can be cooked in a variety of ways. Roasting is a popular method of cooking beets, because it brings out their natural sweetness, makes them tender without losing texture and enhances their earthy flavor.

This Roasted Beets Salad combines the sweetness of roasted beets with the warm and earthy flavor of cumin, creating a tasty and nutritious dish that is sure to impress.

Cumin: the perfect complement to Roasted Beets Salad

We complement this Roasted Beets Salad with the addition of cumin, which is known for its distinctive aroma and warm, earthy flavor. 

In order to bring out the cumin flavor is important to lightly heat it up in your skillet for a few seconds and then continue with the recipe. 

How to roast beets

To roast beets, start by washing them really well with a brush. Then, if they are all similar size, you can go ahead and roast them whole, in which case peeling is not necessary. 

Alternatively, you can cut the beets into evenly sized pieces, about 1-inch cubes or wedges, toss in a bowl with a little bit of olive oil and salt, coat them evenly, and spread them out on a baking sheet.

Roast the beets in a preheated oven at 400°F for about 30-40 minutes, or until they are tender and caramelized. You can check for doneness by inserting a fork or knife into the thickest part of the beet – if it slides in easily, the beets are ready.

roasted beets salad

Roasted Beets Salad {Vegan, Gluten-Free}

Course Salad, Side Dish


  • 400 gr Beets (roasted, cut into cubes)
  • 100 gr White or yellow onions (cut in julienne)
  • 50 gr Fresh parsley chopped
  • 1 Tbsp Extra Virgin Olive Oil
  • 1.5 tsp Cumin powder
  • Salt & Pepper to taste
  • Fresh Parsley, chopped for garnish (optional)


  • To roast your beets, wrap each one in aluminium foil (cut them in half if they are too big) and roast for about 40 minutes to 1 hour at 200°C (about 400°F) or until they are cooked through. Let cool to room temperature, peel and dice.
  • In a frying pan, add the cumin and heat it up on low for a few seconds to bring out the flavor.
  • To the frying pan, add the olive oil and the onions and cook until they are translucent.
  • Add the beets and the parsley and cook for about 3 minutes.
  • Season with salt and pepper to taste (just a pinch might be enough since the beets are already very flavorful). Mix everything thoroughly.
  • The beets are done. Turn off the heat and garnish with some more chopped fresh parsley.
  • You can serve this salad warm or cold. Enjoy!
Keyword beets, salad, vegan

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