Roasted Beet Salad with Pepper Jelly Vinaigrette

Dress tender roasted beets with a small amount of pepper jelly vinaigrette, then add feta and parsley at serving. The vinegar and salty cheese balance the beets and jelly. Roasting the beets separately lets you control their tenderness without scorching a sweet coating.

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Prep: 15 minutes | Cook: 60 minutes | Yield: 4 side servings

If you want a vegetable served warm with a pan glaze, try orange-glazed roasted fennel. Its wedges roast until nearly tender before the jelly is added; this beet salad instead uses a separate vinaigrette.

Choose the pepper jelly

Use Grandma Jones' Pomegranate Pepper Jelly for the version below. Check the current product label for ingredients and suitability for your guests. The measured amount seasons the finished dish; adding more is optional.

Ingredients

• 1 1/2 pounds medium beets, scrubbed and trimmed
• 1 tablespoon olive oil for roasting
• 1/4 teaspoon kosher salt, plus more to taste
• 2 tablespoons Pomegranate Pepper Jelly
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil for dressing
• 1 teaspoon Dijon mustard
• 1/8 teaspoon black pepper
• 1/3 cup crumbled feta
• 2 tablespoons chopped flat-leaf parsley

Method

1. Heat the oven to 400°F. Put scrubbed beets in a small baking dish with the roasting oil and salt. Cover tightly with foil. Roast 45–60 minutes, checking larger beets for another 15 minutes if needed. A knife should enter the center with little resistance.
2. Uncover carefully, allowing steam to escape away from you. Once cool enough to handle, rub or peel away the skins and cut the beets into bite-size wedges. Protect surfaces that may stain.
3. Warm the jelly just enough to loosen it. Whisk with red wine vinegar, Dijon and pepper, then whisk in the dressing oil.
4. Toss the warm or cooled beet wedges with the dressing. Taste and adjust the salt. If serving cold, refrigerate promptly rather than leaving the salad on the counter to cool for hours.
5. Add feta and parsley just before serving. Spoon the salad onto a shallow platter; add cheese last if you want to limit pink staining.

Get the texture right

Choose beets of similar size or remove small ones as they become tender. Covering the dish helps them cook through; this recipe aims for tender wedges rather than crisp edges. Golden beets can be used with the same doneness test. Keep red and golden batches separate until serving if their colors matter to your presentation.

Flavor changes and serving

Pomegranate is in the brand’s Mild group. Traditional can replace it for a less fruit-specific accent. For a dairy-free version, omit feta and add toasted pumpkin seeds if suitable for your guests; check every ingredient before making dietary or allergy claims.

Troubleshooting

If the dressing tastes too sweet, add vinegar a few drops at a time rather than doubling every ingredient. Watery beets can dilute the sauce: drain accumulated liquid before dressing. Crumble feta over the finished plate to keep it distinct rather than stirring it repeatedly through the beets.

Make ahead and leftovers

Refrigerate promptly in shallow, covered containers within two hours, or within one hour above 90°F. Keep the refrigerator at 40°F or below and use leftovers within three to four days. Pepper jelly does not preserve the prepared dish. Reheat portions to 165°F, adding a little water as needed to protect the texture.

See federal safe-food-handling guidance.

More ways to cook with pepper jelly

For another complete preparation, try our lentil salad with Dijon dressing. Explore the recipe index for other meals, or compare the eight pepper jelly flavors before choosing your next jar.

Editorial recipe; not kitchen tested. The food image is an AI-generated serving illustration.