Salads
This America's Test Kitchen beet salad recipe delivers restaurant-quality texture and flavor without a single drop of mayo. 💛 The secret lies in crisp celery crowns that add satisfying crunch, while a creamy herb cheese fusion—made with plant-based alternatives—binds everything together with tangy depth.
I've refined this recipe over countless batches to ensure perfect balance between earthy beets, bright citrus, and rich herbs.
The foundation starts with perfectly roasted beets for natural sweetness and tender texture, then contrasts with thinly sliced celery crowns that stay crisp even after mixing. A velvety dressing combines cashew cream, fresh dill, and a touch of apple cider vinegar to create that signature creamy yet tangy profile.
This isn't your average beet salad—it's a sophisticated dish that holds up as a main course or elegant side.
What makes this recipe truly special is the attention to texture contrast and flavor layers. The celery crowns provide satisfying crunch, while the creamy herb dressing coats every ingredient without overpowering the beets' natural sweetness.
Every bite delivers a perfect harmony of earthy, tangy, and fresh elements. The best part? It comes together in just 30 minutes with minimal prep.
This salad works beautifully as a standalone meal or alongside grilled proteins. The dressing stays fresh for up to 5 days in the refrigerator, making it perfect for meal prep.
Whether you're serving it at a summer picnic or as a light lunch, this beet salad will impress even the most discerning palates. Let's create it step by step.
Ingredients for america's test kitchen beet salad
Crisp celery crowns meet velvety cashew cream dressing for a beet salad that wows without mayo.
| Ingredient | Amount | Notes |
|---|---|---|
| Medium Beets 🍠 | 3 whole | Red or golden, peeled and quartered |
| Celery Stalks 🧅 | 3 whole | Thinly sliced into crowns |
| Raw Cashews 🥜 | ½ cup | Soaked in hot water for 15 mins |
| Fresh Dill 🌿 | ⅓ cup | Chopped, stems removed |
| Fresh Parsley 🌿 | ¼ cup | Chopped, flat-leaf preferred |
| Apple Cider Vinegar 🍏 | 2 tbsp | Raw, unfiltered preferred |
| Maple Syrup 🍁 | 1 ½ tbsp | Grade B for richer flavor |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | Light, fruity variety |
| Lemon Juice 🍋 | 1 ½ tbsp | Freshly squeezed |
| Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly cracked |
| Fresh Orange Zest 🍊 | 1 tbsp | From organic orange |
| Fresh Orange Juice 🍊 | 2 tbsp | Freshly squeezed |
The beets are the heart of this salad, so pick firm, vibrant red or golden ones—they roast up sweeter and hold their shape better. Trader Joe's and Whole Foods always have the best selection, but any grocery store will do if they're fresh. For the celery crowns, look for stalks with crisp, pale centers—those dark green outer leaves are just for garnish. The cashews? Raw and unsalted make the creamiest dressing, and soaking them in hot water cuts down on blending time. I always grab extra dill because it's the star herb here—half goes in the dressing, half gets sprinkled on top for that restaurant-quality finish.
No cashews? Silken tofu or soaked almonds work in a pinch, though the texture will be slightly different. Short on fresh herbs? Dried dill at one-third the amount gets you close, but the flavor won't be as bright. The orange zest and juice can be swapped for lemon if that's what you've got—just use the same amount. For the vinegar, raw apple cider adds the best depth, but white wine vinegar in a bind works too. The maple syrup is non-negotiable though—it's what balances the tangy dressing. And if you're feeling fancy, grade B maple syrup has that caramel-like richness that takes this salad from good to showstopper.
Roasted beets keep in the fridge for 5 days if stored in an airtight container with a paper towel to absorb moisture. The dressing stays fresh for 5 days too, but I always make a double batch—half for the salad, half for drizzling on grains or grain bowls. Celery crowns stay crisp for 3 days if wrapped in a damp paper towel and sealed in a container. This salad tastes even better the next day once all the flavors meld together—perfect for meal prep. Just toss everything gently before serving to keep those celery crowns crisp.
Why You'll Love This Recipe
- No Beet Peel Drama: I’ll admit, I used to dread peeling beets—until I tried roasting them whole. The recipe’s method lets the skins slip right off after baking, saving me 15 minutes of scrubbing and frustration. Plus, the caramelized edges? Chef’s kiss.
- Crunchy Cashew Magic: Between us, I was skeptical about raw cashews in salad until I tried this. They’re toasted just enough to add a buttery crunch without overpowering the earthy beets or bright dill. Honestly, it’s the little detail that makes this salad feel premium—not fussy, just perfectly balanced.
- Packable for Days: This keeps like a champ in the fridge for at least 5 days, which is huge for me. I portion it into mason jars for work lunches—dressing stays at the bottom, greens stay crisp—and it’s still vibrant when I eat it. No sad, wilted salads here.
- Budget-Friendly Luxe: Beets are cheap, celery lasts forever, and a small bag of cashews stretches across multiple salads. I’ll be real: this tastes like a $20 restaurant dish, but my grocery bill says otherwise. The fresh herbs make it feel special without breaking the bank.
Step-by-step instructions for america's Test Kitchen beet salad
This salad delivers perfect texture contrast—crisp celery crowns meet creamy cashew dressing—without a drop of mayo!
🔪 Step 1: Roast the Beets to Sweet Perfection
Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the 3 whole medium beets (peeled and quartered) on the sheet, drizzle with 1 tablespoon of the extra-virgin olive oil, and sprinkle with ¼ teaspoon of the salt. Toss until evenly coated.
Roast for 25-30 minutes until the beets are fork-tender and their edges begin to caramelize. Here's the thing—you want them tender but not mushy. The internal temperature should reach 200°F when pierced with a knife. Let them cool completely before handling—they'll be hot enough to burn your fingers!
👨🍳 Step 2: Prepare the Crisp Celery Crowns
While the beets roast, slice the 3 whole celery stalks into ¼-inch thick crowns. Place them on a separate baking sheet lined with paper towels to absorb excess moisture. Sprinkle lightly with ¼ teaspoon of the salt and toss gently.
Broil on high heat for 3-5 minutes until the edges turn golden brown and crisp. Watch them like a hawk—they go from perfect to burnt in seconds. Remove immediately when they're crisp and transfer to a plate to cool completely. This crispness is what makes this salad special!
🥘 Step 3: Make the Creamy Cashew Dressing
Drain the soaked ½ cup raw cashews and transfer them to a food processor. Add the 0.33 cup fresh dill, 0.25 cup fresh parsley, 1 tablespoon fresh orange zest, 2 tablespoons fresh orange juice, 2 tablespoons apple cider vinegar, 1.5 tablespoons maple syrup, 1.5 tablespoons lemon juice, remaining ¼ teaspoon salt, and ¼ teaspoon black pepper.
Pulse until combined, then slowly drizzle in the ¼ cup extra-virgin olive oil while processing. The mixture should become smooth and creamy, almost like a thick dressing. If it's too thick, add 1 teaspoon water at a time until it reaches a pourable consistency. Taste and adjust seasoning—this is where the magic happens!
🥗 Step 4: Assemble the Salad
In a large bowl, combine the cooled roasted beets and crisp celery crowns. Drizzle about ⅓ of the dressing over the top and gently toss to coat. The remaining dressing can be served on the side for those who want extra creaminess.
Divide the salad among 4 plates and drizzle with the remaining dressing. Garnish with additional fresh dill and parsley for a pop of color. This salad is all about that perfect balance—sweet roasted beets, crisp celery, and that velvety cashew dressing. Serve immediately while the celery crowns are still crisp!
Pro Tips For Making America'S Test Kitchen Beet Salad
- ROAST BEETS UNTIL TENDER: America’s Test Kitchen swears by fully cooked beets—no underdone centers. Wrap them in foil and roast at 400°F (200°C) for 45-50 minutes, then check with a fork. I used to cut them short and wondered why the texture felt off; fully tender beets mash and blend better for that silky salad base.
- TOSS CASHEWS IN HOT WATER: Skip the dry toasting—plump raw cashews faster by pouring boiling water over them, then letting them soak for 10 minutes. Drain and pat dry before adding to the salad. This cuts chopping time and guarantees they’re soft enough to blend into the dressing without grit.
- CHOP CELEERY SMALLER THAN YOU THINK: The recipe calls for "finely chopped" celery, but I learned the hard way: go even smaller. Tiny dice (1/8-inch pieces) distribute flavor more evenly and prevent mouthfuls of crunch. Use the tip of your knife to scrape off the tough strings first—it’s tedious but makes a real difference.
- STRAIN THE BEET JUICE: Roasted beets release a ton of liquid, which can dilute the dressing. After blending the beets, strain the purée through a fine-mesh sieve to remove excess moisture. This keeps the salad creamy without turning it watery—trust me, your dressing will thank you.
Serving suggestions for leftovers
Plating for Maximum Impact
Start with a white or neutral plate to let the vibrant colors pop. Arrange the roasted beets in a loose cluster at the center, then scatter the crisp celery crowns around them—this creates visual interest while keeping the texture contrast obvious.
I like to add a few whole dill sprigs as a garnish to elevate the dish from homey to restaurant-worthy. 💫
Dressing Presentation
Instead of mixing all the dressing in, serve it on the side in a small ceramic bowl or ramekin for dipping or drizzling. This keeps the celery crowns perfectly crisp and lets everyone customize their salad.
For an extra touch, drizzle a thin line of the dressing through the beets just before serving—it looks stunning and adds a professional finish.
Protein Pairings
This salad holds up beautifully as a main course when paired with grilled chicken breast or pan-seared tofu. For a lighter option, add toasted walnuts or pumpkin seeds for crunch and protein.
I often serve it alongside a simple quinoa or farro salad to round out the meal—it’s a crowd-pleaser for summer picnics or weeknight dinners.
Seasonal Garnishes
In summer, top with thinly sliced radishes and edible flowers> for a fresh, bright look. For fall, swap in toasted pecans and a sprinkle of pomegranate seeds> for a festive touch.
The key is to keep garnishes light so the beets and celery remain the stars—just a few elements to enhance, not overpower.
Meal Prep Serving
When prepping for the week, store the dressing and beets separately in airtight containers>. Reassemble just before serving to maintain crispness. For a quick grab-and-go option, portion the salad into mason jars>, layering the beets at the bottom, dressing in the middle, and celery crowns on top.
This keeps everything fresh and portable—perfect for lunches or office meals.
Dessert-Inspired Twist
For a sweet finish, drizzle a thin layer of honey or maple syrup> over the top and sprinkle with crushed pistachios> for a dessert salad vibe.
This works surprisingly well as a light dessert after a savory main course—just add a scoop of vanilla coconut yogurt**> for extra creaminess. 🍯
Nutrition facts
Frequently asked questions
Why does this beet salad recipe use celery crowns instead of regular celery slices?
Celery crowns stay crisp even after mixing, creating that satisfying crunch in every bite. Thinly sliced celery often softens when tossed with dressing, but these ¼-inch thick slices maintain their texture. The broiling process also enhances their natural sweetness and adds a subtle caramelized flavor.
Can I make this beet salad ahead of time?
Yes, but with a few key adjustments! Store the roasted beets and celery crowns separately in airtight containers for up to 5 days. Keep the dressing in a separate container and assemble just before serving to maintain crispness. For meal prep, layer components in mason jars with dressing in the middle and celery crowns on top.
What if I don't have cashews for the dressing?
No problem! Substitute with ½ cup soaked almonds or ½ cup silken tofu for a similar creamy texture. For a nut-free option, blend ¼ cup tahini with 2 tablespoons lemon juice and 2 tablespoons water until smooth. The dressing will have a slightly different mouthfeel but still deliver great flavor.
How do I know when the beets are perfectly roasted?
Look for two key indicators: the edges should be caramelized and slightly wrinkled, while the center should be fork-tender with an internal temperature of 200°F. If they're too firm, return them to the oven for 5-10 more minutes. Over-roasting makes them mushy—always err on the side of slightly underdone before they're fully tender.
Can I use golden beets instead of red beets?
Golden beets have a naturally sweeter, nuttier flavor that works beautifully in this salad. They roast faster (about 20-25 minutes instead of 25-30 minutes) and their vibrant yellow color adds a lovely contrast to the celery crowns. The recipe proportions remain exactly the same—just adjust roasting time based on your oven.