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roasted beet salad

Roasted Beet Salad

This Roasted Beet Salad is a vibrant and nutritious dish featuring earthy beets, creamy goat cheese, and crunchy toasted nuts atop a bed of fresh greens. A simple homemade balsamic dressing ties it all together with a sweet, tangy flavor. It's elegant enough for entertaining, yet easy enough for a weeknight side or light lunch.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 Servings
Course: Salad
Cuisine: American, Mediterranean-inspired
Ingredients Method Notes

Ingredients
  

  • 3 medium beets trimmed and scrubbed
  • 4 cups arugula or mixed greens
  • ½ cup crumbled goat cheese
  • ¼ cup chopped walnuts or pecans toasted
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and freshly ground black pepper to taste

Method
 

  1. Roast the Beets: Preheat oven to 400°F (200°C). Wrap beets in foil or place on a tray and roast for 45–60 minutes until tender. Let cool, peel, and cut into slices or cubes.
  2. Prepare the Dressing: Whisk olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup in a small bowl. Add salt and pepper to taste. Shake in a sealed jar for a well-blended vinaigrette.
  3. Toast the Nuts: Toast walnuts or pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until golden and aromatic. Remove from heat and cool.
  4. Assemble the Salad: Arrange greens on a platter. Top with roasted beets, goat cheese, and toasted nuts. Drizzle with dressing and toss gently before serving.

Notes

For quicker prep, roast beets in advance and store in the fridge for up to 3 days. Use baby spinach or spring mix if arugula is unavailable. Swap goat cheese with feta or blue cheese for a different flavor twist. Add grilled chicken or quinoa to make it a main dish.