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If you're a fan of simple, feel-good salads, this Beet Salad with Tangy Date Vinaigrette is about to become your new go-to. Roasting the beets brings out their natural sweetness, and when you pair them with a zesty, date-infused vinaigrette, it’s like a flavor explosion in every bite. It’s the kind of salad that’s as comforting as it is refreshing – perfect for those times when you want something healthy but still indulgent. Whether you're looking to impress guests or just treat yourself to a wholesome meal, this one checks all the boxes.
But let's talk about that vinaigrette for a second. It’s made with Medjool dates, which give it a gorgeous sweetness, balanced by tangy sherry vinegar and a touch of pomegranate molasses. The cumin and fennel seeds bring in just a hint of warmth, and the fresh chives on top? They’re the cherry on the cake. Trust me, this salad is a total crowd-pleaser, and it’s way easier to whip up than it looks. If you’re looking to shake up your salad game, this is the perfect place to start!
Beet Salad with Tangy Date Vinaigrette
Recipe Type:
Salad
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Servings:
6
Ingredients
- 2 lbs. small beets, greens trimmed to 1”
- 4 Tbsp. olive oil
- 4 Medjool dates
- 1⁄2 tsp. cumin seeds
- 1⁄2 tsp. fennel seeds
- 2 Tbsp. sherry vinegar
- 1 Tbsp. pomegranate molasses
- kosher salt and freshly ground black pepper
- 1 Tbsp. chopped fresh chives, for garnish
Instructions
- Preheat the oven to 400°F. Lay two large pieces of aluminum foil in the shape of an X on a baking sheet. Place the beets in the center and drizzle with 2 Tbsp. of the olive oil. Gather the foil into a packet and crimp to seal.
- Bake until the beets are tender when pierced with a sharp knife, 40 to 60 minutes. Remove from the oven and let cool.
- Meanwhile, combine the dates, cumin, and fennel in a small saucepan. Add water to cover and bring to a boil over medium heat. Cook for 10 minutes. Drain, reserving the liquid, and let the dates cool to the touch. Peel the skin from the dates, remove and reserve the pits, and chop the dates.
- In a blender, combine the dates, vinegar, pomegranate molasses, 2 Tbsp. of the reserved cooking liquid, and the reserved date pits. Puree until smooth. With the machine running, gradually add the remaining 2 Tbsp. olive oil in a slow, steady stream. Add more reserved cooking liquid to thin if desired. Season with salt and pepper to taste.
- Pour a little of the vinaigrette in the center of each of 6 small plates. Arrange some of the beets on top, dividing equally between each portion. Garnish with the chives and serve.
Note: Pomegranate molasses is available at Middle Eastern markets and most grocery stores alongside maple syrups.
Perfect Pairings with Kendall-Jackson Wine
Now, if you’re looking to pair this vibrant beet salad with something special, look no further than Kendall-Jackson’s Vintner’s Reserve collection. The Vintner’s Reserve Chardonnay is an absolute match made in heaven for this dish. Its bright acidity and subtle oakiness complement the earthy sweetness of the roasted beets, while the wine’s hints of citrus and ripe fruit beautifully balance the tangy date vinaigrette. The refreshing finish of this Chardonnay also makes it a great choice to cut through the richness of the dish without overpowering it. It’s the kind of wine that brings everything together, elevating your beet salad into something even more memorable. Cheers to delicious pairings and even better meals!
