Raw Golden Beet Salad with Lemon Dijon Vinaigrette
If you’ve never tried a golden beet salad, you’re in for a treat. This crisp, raw golden beet salad has all the qualities of a fresh slaw – vibrant color, satisfying crunch, and bright, herby flavor. It’s just as at home alongside grilled salmon or halibut as it is piled onto grilled veggie tacos or BBQ pulled pork sliders. Let’s dig in!
While red beets are often the star of the salad menu, golden beets deserve their own moment to shine. This golden beet side dish offers a gentle invitation to enjoy the seasonal root veg – raw, thinly sliced, and tossed in a bright lemon-Dijon vinaigrette. It’s unexpected, nourishing, and delicious.
The best part about this recipe is that it celebrates the naturally sweet and earthy flavor of the golden beet. This recipe comes together in less than an hour and is beautiful enough to share with guests, simple enough for a weeknight dinner.
Red Beets vs. Golden Beets
Golden beets are a beautiful deep yellow color, sometimes with bright orange tones or delicate white rings in the center. Compared to red beets, golden beets have a milder, sweeter flavor with a more subtle earthiness. They’re also less likely to stain your hands, cutting board, and cookware, making them an easy choice when you want the classic flavor of a beet- without turning your entire dish pink!
Like their red beet cousins, golden beets are often sold with their leafy greens still attached. Don’t toss them! The greens can be saved and sautéed with olive oil, garlic, and a pinch of salt for a simple second side dish. With just a little preparation, golden beets are a vibrant addition to salads, slaws, and seasonal gatherings.
Here’s a great resource from our friends at America’s Test Kitchen just in case your curiosity about beets is insatiable!
What Does a Golden Beet Taste Like?
Here’s my take: It’s a cross between a red beet, a carrot, and green papaya both in flavor and texture. It’s unique and versatile – and takes on the flavors of your favorite dressings like a dream.
Why You’ll Love This Raw Golden Beet Salad Recipe
- The crisp, crunchy texture in every bite.
- The vinaigrette offers a zesty, balanced flavor.
- This recipe requires zero oven or stove-top cooking.
- Make this golden beet salad a day ahead of gatherings for simplified hosting.
Ingredients
- Golden beets – the crisp, sweet and earthy hero of this salad
- Olive oil – creates a silky vinaigrette and balances the acidity
- Apple cider vinegar – adds bright tanginess and depth
- Fresh lemon juice – brings a citrus note to contrast the earthiness of the beets
- Dijon mustard – emulsifies the vinaigrette while adding subtle complexity
- Maple syrup or honey – provides sweetness and balance in flavor
- Kosher salt – brings the flavors to life
- Coarsely ground black pepper – adds gentle warmth and a kick of subtle spice
- Fresh basil – brings sweet, peppery herbal notes
- Fresh mint – adds a surprising, burst of freshness
- Toasted hazelnuts – nutty, rich, and grounding flavor, a secondary crunch
Tip from The Host Notes Kitchen: Toasted hazelnuts bring warmth and richness that beautifully balance the bright vinaigrette and earthy golden beets. It’s a small step that transforms this simple salad into something guests remember.
How to Make Raw Golden Beet Salad with Lemon Dijon Vinaigrette
- Step 1 – Remove the beet greens and save them for another recipe. Rinse the golden beets well, then peel away the skin and trim any rough spots.
- Step 2 – Slice each beet in half lengthwise. Place the flat side down on the cutting board and slice into ¼-inch planks, then cut each plank into thin matchsticks. Don’t worry if they’re not perfectly uniform—slightly varied sizes create a more natural texture.
- Step 3 – Transfer the sliced beets to a bowl of ice water while you prepare the remaining ingredients. The cold water helps keep the beets crisp and ensures they keep their bright color.
- Step 4 – Make the vinaigrette. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth and emulsified.
- Step 5 – Stack the basil and mint leaves, roll them into a tight bundle, and slice them into thin ribbons. Roughly chop the toasted hazelnuts into a mix of small and medium pieces for the best texture.
- Step 6 – Stir the chopped herbs into the vinaigrette. Drain the beets well and pat them completely dry with a clean kitchen towel or paper towels. Transfer them to a large bowl, pour the vinaigrette over the top, and toss until evenly coated.
- Step 8 – Cover and refrigerate for at least 15–30 minutes, or until ready to serve. This gives the beets time to absorb the bright, herb-filled vinaigrette.
- Step 9 – Just before serving, toss the salad once more. Fold in the chopped hazelnuts and garnish with a few extra herbs and hazelnuts for added texture and a beautiful finish.
Serving Tip: This salad is best served chilled or at cool room temperature and pairs beautifully with grilled salmon, roast chicken, or fresh mozzarella for a simple summer meal.
Tips for Success
- If you prep the beets in advance, they can be stored in cold water for up to two days before assembling the salad.
- Use a vegetable peeler to gently peel the beets. While a paring knife will work, the skin is rather thin and you risk wasting more of the vegetable than is necessary.
Hosting Notes for this Raw Golden Beet Salad
- This Golden Beet Salad makes the perfect side for cookouts and pack-away picnics. It is naturally vegan and gluten-free, which makes it perfect for guests with different dietary needs.
- Serve with a side of extra toasted hazelnuts, herbs and perhaps some crumbly goat cheese or feta for guests to add to their portion.
- This pairs beautifully with grilled fish – salmon or halibut in particular.
- Try serving with fish tacos or BBQ pulled pork sliders as a slaw topping. So good!
- Make up to a day ahead, saving the hazelnuts and extra herbs for just before serving.
Variations
- Try with red beets or a mix of golden and red for a vibrant, colorful version!
- Try lime juice in place of lemon in the dressing.
- Use your favorite fresh herbs in place of the basil and mint, if you like. And in place of hazelnuts, toasted pistachios, cashews, and almonds are all equally delicious.
Make Ahead Tips, Storing, Freezing
- Chill in the refrigerator until ready to serve.
- I don’t recommend freezing this salad.
- To refresh a day or two after preparation, add another squeeze of lemon and a drizzle of olive oil and toss to coat.
- This salad can be enjoyed 2-3 days after preparation if kept covered and refrigerated.
Frequently Asked Questions (FAQs)
- Do golden beets taste different from red beets? Yes! Golden beets are generally a bit sweeter than red beets and a bit less earthy. Their lighter coloring is also less likely to stain your hands and cooking surfaces.
- Is this a slaw or a salad? This recipe is a bit of both. Like a typical slaw, it features crisp, thinly sliced vegetables tossed in a flavorful dressing. Unlike a traditional slaw, it’s made with raw golden beets, fresh herbs, and toasted hazelnuts for a lighter, more elegant side dish. Use it as you would a traditional slaw – it’s absolutely delicious on tacos or BBQ pork sliders!
- How do you keep raw beets crisp? An ice-water bath is an easy way to keep sliced raw beets crisp while the rest of the recipe is prepared. Be sure to drain them well, pat them dry before tossing with the vinaigrette so the dressing can stick to the beets and to avoid diluting the dressing.
- Can I use other nuts instead of hazelnuts? Absolutely, you can! As with other recipes here, use ingredients you love and make this dish your own. This particular set of herbs, nuts, and flavors is my tested recipe – but it can be adjusted to your specific tastes.
If you love plant-based salads that can be made ahead of time and , be sure to try my Autumn Quinoa Salad made with a reader favorite caramelized Balsamic Butternut Squash. And if you’re looking for a simple, crowd-pleasing protein option to compliment your delightful salad spread, be sure to try my Dry Rub Chicken Wings.
I hope you dance in the kitchen this week and are surrounded with the people you love. Cheers, friend!
Raw Golden Beet Salad with Lemon Dijon Vinaigrette
Equipment
- Chef's knife
- Cutting Board
- Vegetable Peeler
- Small mixing bowl
- Whisk
- Measuring cups and spoons
- Fine-mesh strainer or colander
- Clean kitchen towel or paper towels
- Serving bowl or platter
Ingredients
- 3-4 medium golden beets about 1½ pounds, peeled and thinly sliced into matchsticks
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or honey
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh basil leaves finely chopped, plus more for garnish
- ¼ cup fresh mint leaves finely chopped, plus more for garnish
- ½ cup toasted hazelnuts coarsely chopped, plus more for garnish
Instructions
- Remove the beet greens and save them for another recipe. Rinse the golden beets well, then peel away the skin and trim any rough spots.
- Slice each beet in half lengthwise. Place the flat side down on the cutting board and slice into ¼-inch planks, then cut each plank into thin matchsticks. Don’t worry if they’re not perfectly uniform—slightly varied sizes create a more natural texture.
- Transfer the sliced beets to a bowl of ice water while you prepare the remaining ingredients. The cold water helps keep the beets crisp and ensures they keep their bright color.
- Make the vinaigrette. In a small bowl, whisk together the olive oil, Dijon mustard, apple cider vinegar, lemon juice, kosher salt, and black pepper until smooth and emulsified.
- Stack the basil and mint leaves, roll them into a tight bundle, and slice them into thin ribbons. Roughly chop the toasted hazelnuts into a mix of small and medium pieces for the best texture.
- Stir the chopped herbs into the vinaigrette. Drain the beets well and pat them completely dry with a clean kitchen towel or paper towels. Transfer them to a large bowl, pour the vinaigrette over the top, and toss until evenly coated.
- Cover and refrigerate for at least 15–30 minutes, or until ready to serve. This gives the beets time to absorb the bright, herb-filled vinaigrette.
- Just before serving, toss the salad once more. Fold in the chopped hazelnuts and garnish with a few extra herbs and hazelnuts for added texture and a beautiful finish.
Notes
- This Golden Beet Salad makes the perfect side for cookouts and pack-away picnics. It is naturally vegan and gluten-free, which makes it perfect for guests with different dietary needs.
- Serve with a side of extra toasted hazelnuts, herbs and perhaps some crumbly goat cheese or feta for guests to add to their portion.
- This pairs beautifully with grilled fish – salmon or halibut in particular.
- Try serving with fish tacos or BBQ pulled pork sliders as a slaw topping. So good!
- Make up to a day ahead, saving the hazelnuts and extra herbs for just before serving.
- To refresh a day or two after preparation, add another squeeze of lemon and a drizzle of olive oil and toss to coat.
- This salad can be enjoyed 2-3 days after preparation if kept covered and refrigerated.
