Aperol-Herb Vinaigrette with Roasted Beetroot Salad
A sophisticated salad featuring earthy roasted beets drizzled with a bright, bittersweet vinaigrette that highlights Aperol's unique flavor profile. This mediterranean-inspired salads ready in about 45 minutes pairs cubed beetroot, olive oil, Aperol into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, cubed beetroot
- 1 tbsp olive oil
- 1/4 cup Aperol
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1/4 cup, finely minced shallot
- 2 tbsp, chopped fresh dill
- 3 cups arugula
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups cubed beetroot with 1 tbsp olive oil, season with salt and pepper, and spread on a parchment-lined baking sheet. Roast for 25-30 minutes until tender and caramelized around the edges.
- Step 2: While beets roast, whisk together 1/4 cup Aperol, 2 tbsp white wine vinegar, 1 tsp Dijon mustard, and 1/4 cup finely minced shallot in a small bowl until emulsified and glossy.
- Step 3: Once beets are done, let cool for 5 minutes. In a large bowl, combine 3 cups arugula and roasted beetroot, then drizzle with the Aperol vinaigrette and toss gently until evenly coated.
- Step 4: Sprinkle 2 tbsp chopped fresh dill over the salad, divide into bowls, and serve immediately to prevent the arugula from wilting.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aperol-Herb Vinaigrette with Roasted Beetroot Salad take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aperol-Herb Vinaigrette with Roasted Beetroot Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cubed beetroot from drying out.
Can I substitute ingredients in Aperol-Herb Vinaigrette with Roasted Beetroot Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aperol-Herb Vinaigrette with Roasted Beetroot Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Aperol-Herb Vinaigrette with Roasted Beetroot Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
This has become our go-to salads dish. We make it weekly.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
