Description
This roasted beet salad is sweet, tender, and restaurant-worthy—made with peppery greens, creamy goat cheese, crunchy walnuts, citrus, and a bright balsamic vinaigrette. Includes roasting tips, make-ahead storage, and easy variations.
Ingredients
For the Roasted Beets:
4 medium beets (red, golden, or mixed), scrubbed and trimmed
1 tbsp olive oil
1/2 tsp salt (or to taste)
Salad Base + Toppings:
5–6 cups arugula or mixed greens (or baby kale)
1 orange, segmented (or 1 apple/pear, sliced)
3–4 oz goat cheese, crumbled (or feta)
1/3 cup walnuts, toasted (or pecans/pistachios)
Fresh herbs (parsley, dill, or mint), chopped
Optional: 1/2 cup cooked quinoa or lentils (for a meal salad)
Balsamic Vinaigrette:
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar (or red wine vinegar for sharper tang)
1 tsp Dijon mustard
1 small garlic clove or 1 tsp minced shallot (optional)
1 tsp honey or maple syrup (optional, to balance)
Salt + black pepper to taste
Instructions
1) Roast the beets:
Preheat oven to 400°F (200°C).
Place beets on foil, drizzle with olive oil, sprinkle with salt, and wrap tightly.
Roast 45–60 minutes (size dependent) until a knife slides in easily.
2) Cool + peel:
Let beets cool until safe to handle. Slip skins off with fingers or a paper towel.
3) Slice:
Cut into wedges, cubes, or thin slices.
Tip: Toss warm beets with 1–2 tsp vinegar or lemon juice for extra brightness.
4) Toast walnuts:
Toast in a dry skillet 3–5 minutes, stirring, until fragrant. Cool.
5) Make vinaigrette:
Whisk olive oil, balsamic, Dijon, honey (optional), garlic/shallot (optional), salt, pepper.
6) Assemble:
Lightly dress greens in a bowl. Arrange on a platter or plates.
Add beets on top, then orange segments, goat cheese, walnuts, and herbs.
7) Finish:
Drizzle more dressing to taste. Add flaky salt + pepper if desired. Serve immediately.
Meal prep:
Store beets, greens, toppings, and dressing separately. Assemble right before eating to keep everything crisp.
Notes
Best beet tips:
– Choose beets that feel heavy for size (sweeter, less woody).
– Roast whole with skins on for maximum sweetness and easy peeling.
– Use mixed colors (red + golden) for a stunning plate.
Variations:
– Grain bowl: add quinoa, farro, or lentils.
– Citrus-herb: use orange/lemon juice + zest in dressing.
– Dairy-free: swap goat cheese for avocado or a tahini-lemon drizzle.
– Crunch swap: pistachios, pecans, pumpkin seeds, sunflower seeds.
Storage:
Roasted, peeled beets keep 4–5 days refrigerated. Dressing keeps up to 7 days in a jar.