Discover the ultimate roasted beet salad recipe—bursting with flavor, packed with nutrients, and ready in just 40 minutes! Perfect for a healthy lunch or vibrant side dish.
⭐ Why This Recipe Works
✔ 3 roasting methods (oven, air fryer, or grill)
✔ Make-ahead components (beets stay good for days)
✔ Balanced dressing that enhances without overpowering
Yields: 4 servings
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients:
- 1 pound of beets, preferably a mix of colors, scrubbed
- 2 tablespoons olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 5 ounces mixed salad greens
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup crumbled goat cheese (optional)
For the Vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove of garlic, minced
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Equipment:
- Baking sheet
- Aluminum foil (optional)
- Large bowl
- Small bowl or jar for vinaigrette
Instructions
Step 1: Roast the Beets
Preheat oven to 400°F (200°C). Toss the scrubbed beets with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. You can wrap each beet individually in foil for more even steaming and less potential for staining your baking sheet, but it’s not strictly necessary.
Step 2: Roast Until Tender
Roast for 45 minutes to 1 hour, or until the beets are tender when pierced with a fork. Cooking time will vary depending on the size of your beets.
Step 3: Cool and Peel the Beets
Once cool enough to handle, rub the skins off the beets. The skins should slip off easily. If using different colored beets, keep them separate to prevent staining.
Step 4: Slice the Beets
Slice the peeled beets into wedges or rounds, depending on their size and your preference.
Step 5: Make the Vinaigrette
In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
Step 6: Assemble the Salad
In a large bowl, gently toss the mixed salad greens with about half of the vinaigrette. Add the sliced roasted beets and drizzle with the remaining vinaigrette. Toss gently to combine.
Step 7: Add Toppings and Serve
Transfer the salad to a serving platter or individual plates. Sprinkle the toasted walnuts and crumbled goat cheese (if using) over the top. Drizzle with a little extra olive oil if desired and serve immediately.
💡 Chef’s Secrets
✔ No-stain trick: Wear gloves when handling beets
✔ Extra flavor: Roast beets with fresh thyme
✔ Make ahead: Roast beets 3 days prior
🍽️ Serving Style
- As a starter with crusty bread
- With grilled chicken for a main course
- On a holiday table for festive color
🌡️ Storage
- Dressed greens: Best eaten immediately
- Components separate:
- Beets: 5 days fridge
- Nuts: 2 weeks airtight
📊 Nutrition (Main Salad Portion)
Calories: 280 | Protein: 7g | Fiber: 5g
Enjoy your delicious Roasted Beet Salad!
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