Roasted Beet Salad

I sliced into a roasted beet once and the juice ran so deep purple across my cutting board I thought I'd ruined it. My neighbor laughed and told me that stain meant I'd done it right. Ever since, I've stopped worrying about the mess and started looking forward to that earthy sweetness wrapped in crinkled foil.

One autumn I brought this to a potluck and a friend who swore she hated beets asked for the recipe before she'd even finished her plate. She said the walnuts made all the difference. I think it was the vinegar, but I didn't argue.

Ingredients

• Medium beets, trimmed and scrubbed: Choose firm ones with smooth skin, and don't skip the scrubbing or you'll end up with gritty bites.
• Mixed salad greens (arugula, spinach, baby kale): The peppery arugula balances the sweetness of the beets better than anything else I've tried.
• Goat cheese, crumbled: Let it come to room temperature so it spreads into the warm beets instead of sitting on top like cold pebbles.
• Walnuts, toasted and roughly chopped: Toast them until you can smell them from across the kitchen, that's when they're ready.
• Extra-virgin olive oil: Use something fruity and green, it carries the dressing flavor into every leaf.
• Balsamic vinegar: A good balsamic should be thick enough to cling to the spoon, not watery.
• Dijon mustard: This is what holds the dressing together and gives it a quiet sharpness.
• Honey: Just a teaspoon softens the vinegar without making anything taste sweet.
• Salt and black pepper: Taste as you go, beets need more salt than you'd think.

Instructions

Wrap and roast the beets:

Preheat your oven to 200°C (400°F). Wrap each beet snugly in foil and set them on a baking sheet, then roast for 40 to 45 minutes until a skewer slides through without resistance.

Peel and slice:

Let the beets cool just enough to handle, then slip off the skins with your fingers or a paper towel. Cut them into wedges or thick rounds while they're still warm.

Make the dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until it thickens slightly. Taste it and adjust the honey or vinegar to your mood.

Dress the greens:

Toss the salad greens with half the dressing in a large bowl, using your hands if you want to be gentle with delicate leaves.

Assemble and serve:

Arrange the beet slices over the greens, scatter the goat cheese and walnuts on top, then drizzle with the remaining dressing. Serve it right away while the beets are still a little warm.

Save Pin

My daughter used to pick out every piece of beet and pile them on the edge of her plate. Then one night she tried a forkful with goat cheese and walnut together, and she looked up at me like she'd discovered a secret. Now she asks for this salad by name.

Choosing and Storing Beets

Look for beets that feel heavy for their size and have fresh, perky greens still attached if possible. Store them in the crisper drawer wrapped loosely in a damp towel, and they'll stay firm for a couple of weeks. I've learned the hard way that pre-trimmed beets from a bag roast unevenly and sometimes taste like dirt no matter how much you scrub them.

Variations Worth Trying

Swap the goat cheese for crumbled feta if you want something saltier and less tangy. Toss in a handful of orange segments for a bright, citrusy surprise that plays beautifully with the balsamic. I've also added thinly sliced fennel when I had some wilting in the fridge, and it brought a crisp, anise-like freshness that made the whole bowl feel lighter.

Serving and Pairing Ideas

This salad shines as a starter before roasted chicken or grilled fish, but it's hearty enough to be lunch on its own with good bread. A crisp Sauvignon Blanc or a dry Riesling cuts through the earthiness and lifts the vinegar without fighting it. I've served it on a wooden board instead of in a bowl at dinner parties, and people always lean in closer to admire the colors before they take a bite.

• Make it a full meal by adding sliced grilled chicken or seared salmon on top.
• Prep the beets a day ahead and store them in the fridge so assembly takes five minutes.
• Double the dressing recipe and keep the extra in a jar for quick weeknight salads all week long.

Save Pin

There's something about the way the purple bleeds into the greens and the cheese softens against the warm slices that makes this feel like more than just a salad. It's the kind of dish that turns a regular Tuesday into something worth sitting down for.

Recipe Questions & Answers

→ How do I roast beets evenly?

Wrap each beet individually in aluminum foil and roast at 200°C (400°F) for 40-45 minutes until tender when pierced.

→ Can I substitute goat cheese with another cheese?

Yes, feta cheese works well as a tangy alternative to goat cheese in this salad.

→ What type of nuts complement this dish?

Toasted walnuts add a pleasant crunch and nutty flavor that pairs beautifully with roasted beets.

→ How is the balsamic dressing prepared?

Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper for a balanced dressing.

→ Can this salad be served cold or warm?

It's best served slightly warm or at room temperature to showcase the textures and flavors.