Roasted Beet Salad
This Roasted Beet Salad features tender, roasted beets paired with a fresh salad base, topped with creamy goat cheese, toasted nuts, and a zesty dressing. It’s a perfect combination of flavors and textures that’s both healthy and satisfying. Whether served as a side dish or a main, this salad brings vibrant color and rich, earthy sweetness to any meal.
Equipment
- Baking Sheet – 1, for roasting the beets
- Aluminum Foil – enough to wrap the beets
- Small bowl – 1, for mixing the dressing
- Whisk – 1, for combining the dressing
- Sharp Knife – 1, for slicing vegetables and beets
- Cutting Board: 1 (for chopping ingredients)
- Serving Bowl – 1, for assembling the salad
Ingredients
For the Salad:
- 4 medium beets – washed peeled, and cut into slices or cubes
- 4 cups mixed greens – such as arugula spinach, or kale
- ½ cup goat cheese – crumbled
- ¼ cup walnuts – or pecans toasted
- ½ cucumber – sliced
- ½ red onion – thinly sliced
For the Dressing:
- 3 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- ¼ cup olive oil
- Salt and pepper – to taste
Instructions
- Preheat the oven to 400°F (200°C). Wash and scrub the beets thoroughly, then cut off the beet greens, leaving about 1 inch of stem intact.
- Wrap the beets in aluminum foil, drizzling them with a little olive oil. Seal the foil tightly and place the beets on a baking sheet. Roast for 45 minutes to 1 hour, until tender when pierced with a fork.
- While the beets roast, prepare the salad base by washing and drying the mixed greens. Slice the cucumber and red onion thinly.
- Toast the nuts by heating a small skillet over medium heat.Add the walnuts or pecans and toast them for 3-4 minutes, shaking the pan occasionally until fragrant and golden. Remove from heat and set aside.
- Make the dressing by whisking together balsamic vinegar, Dijon mustard, honey, and olive oil in a small bowl. Season with salt and pepper to taste.
- Once the beets are done roasting and cooled, peel and slice them into your desired shape (slices, wedges, or cubes).
- In a large serving bowl, assemble the salad by layering the mixed greens, cucumber, red onion, and roasted beets.Top with crumbled goat cheese, toasted nuts, and drizzle with the dressing. Toss gently to combine.
- Serve immediately or refrigerate for up to 2 days, keeping the dressing separate until serving.
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. For best results, keep the dressing separate until serving.
- Substitutes: If you prefer a dairy-free salad, substitute the goat cheese with a vegan alternative like cashew cheese.
- Flavor Tip: Add roasted chicken or chickpeas for a more filling meal. You can also experiment with different nuts, such as almonds or hazelnuts, for variety.