Roasted Beet Walnut Salad (Printable Format)
Earthy roasted beets paired with walnuts, greens, and tangy balsamic vinaigrette for a fresh salad experience.
# What You Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or baby kale)
→ Nuts & Cheese
03 - 1/2 cup walnut halves
04 - 1/3 cup crumbled goat cheese
→ Dressing
05 - 3 tablespoons extra virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper
→ Optional Garnishes
11 - 2 tablespoons fresh chives, finely chopped
# How-To Steps:
01 - Set the oven temperature to 400°F.
02 - Wrap each beet individually in aluminum foil, place on a baking sheet, and roast for 40 to 50 minutes until tender when pierced with a knife.
03 - Allow the roasted beets to cool slightly, then peel off the skins and cut into bite-sized wedges or cubes.
04 - Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant; set aside to cool.
05 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
06 - Arrange mixed greens on a large platter or divide among plates; top with roasted beets, toasted walnuts, and crumbled goat cheese.
07 - Drizzle salad with the dressing and sprinkle with fresh chives if desired; serve immediately.
# Expert Suggestions:
01 -
- It feels fancy enough to serve to guests but simple enough for a quiet lunch at home
- The whole thing comes together in just over an hour, and most of that is hands-off roasting time
- Every component can be prepared ahead, making it perfect for meal prep or when you need something ready before guests arrive
02 -
- Don't skip wrapping the beets individually in foil. It seems like an extra step, but it keeps them moist and makes peeling dramatically easier. I learned this the hard way after fighting with beets that had dried out.
- The walnut toasting is not optional. Raw walnuts fade into the background, but toasted ones become the star. It takes five minutes and completely transforms the salad.
- Make the dressing while the beets cool. It takes just a minute, and the flavors have time to meld before everything comes together.
03 -
- Buy beets of similar size so they roast evenly. If you end up with one particularly large beet, cut it in half before wrapping so everything finishes at the same time.
- The secret that makes all the difference is tasting and adjusting your dressing before you dress the salad. A properly balanced dressing is everything, and it only takes a second to make it perfect.