Colorado Beet & Radish Salad with Garden Herb Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A colorful salad featuring locally grown beets, radishes, and garden herbs, dressed in a tangy herb vinaigrette. This american-inspired salads ready in about 53 minutes pairs medium, roasted Beets, thinly sliced Radishes, finely chopped Fresh basil 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 160 calories and feeds 4, 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 medium, roasted Beets
• 1/2 cup, thinly sliced Radishes
• 2 tbsp, finely chopped Fresh basil
• 1 tbsp, finely chopped Fresh chives
• 1 tbsp Red wine vinegar
• 1/2 tsp Dijon mustard
• 3 tbsp Olive oil
• 1/2 tsp Honey
• 1/4 tsp Sea salt

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled, chopped beets with 1 tsp olive oil, season with 1/4 tsp sea salt, and roast for 25-30 minutes until tender when pierced with a fork.
2. Step 2: While beets roast, whisk 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, and 1/4 tsp sea salt until dissolved, then slowly drizzle in 3 tbsp olive oil while whisking until emulsified.
3. Step 3: Finely chop 2 tbsp fresh basil and 1 tbsp fresh chives, then mix with the vinaigrette and 1/2 cup thinly sliced radishes.
4. Step 4: Once beets are cool enough to handle, slice them into 1/4-inch rounds, arrange on a plate with the radish mixture, drizzle with remaining vinaigrette, and serve immediately while the beets are still slightly warm.