Rainbow Beet & Thyme Salad
A colorful salad featuring roasted golden and red beets with a thyme-infused vinaigrette, elevated with local garden herbs. This american-inspired salads ready in about 50 minutes pairs medium golden beets, medium red beets, olive oil 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 310 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 golden beets
- 2 medium red beets
- 3 tbsp olive oil
- 1 tbsp fresh thyme leaves
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 4 cups mixed arugula
- 1/4 cup toasted walnuts
- 1/4 cup shaved Parmesan
- 1/4 tsp sea salt
- pinch black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 medium peeled and cubed golden beets and 2 medium peeled and cubed red beets with 2 tbsp olive oil, 1 tbsp fresh thyme leaves, 1/4 tsp sea salt, and 1/4 tsp black pepper. Roast for 25 minutes until fork-tender.
- Step 2: Whisk 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 tbsp olive oil in a small bowl until emulsified. Season with 1/4 tsp sea salt and a pinch of black pepper.
- Step 3: Arrange 4 cups mixed arugula on a platter. Top with warm roasted beets, 1/4 cup toasted walnuts, and 1/4 cup shaved Parmesan. Drizzle with thyme vinaigrette and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Beet & Thyme Salad take to make?
Total time is about 50 minutes (25 min prep + 25 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 Rainbow Beet & Thyme 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 medium golden beets from drying out.
Can I substitute ingredients in Rainbow Beet & Thyme 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 Rainbow Beet & Thyme Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rainbow Beet & Thyme Salad?
American 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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
