Roasted Beet Walnut Salad (Print)

A vibrant blend of roasted beets, walnuts, greens, and tangy balsamic dressing.

# What You Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, baby kale)

→ Nuts & Cheese

03 - 2/3 cup walnut halves
04 - 3.5 oz goat cheese, crumbled

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1 1/2 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Preheat oven to 400°F. Wrap each beet individually in foil and place on a baking sheet.
02 - Roast beets for 35 to 40 minutes until tender when pierced. Let cool, then peel and slice into wedges.
03 - Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then set aside.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
05 - Toss salad greens with half the vinaigrette in a large bowl. Arrange beet wedges on top, sprinkle walnuts and goat cheese, then drizzle with remaining vinaigrette.
06 - Serve the salad immediately.

# Expert Advice:

01 -
  • The natural sweetness of roasted beets needs almost no effort but tastes like you spent hours in the kitchen.
  • It's one of those salads that works equally well as an elegant starter or a satisfying light meal, depending on your mood.
  • Everything comes together in under an hour, and most of that time the oven does the work while you relax.
02 -
  • Don't skip toasting the walnuts dry—it's the difference between a forgettable salad and one people remember.
  • If you peel the beets while they're still hot, it goes faster and the skin comes away cleaner, but cold water helps cool your fingers.
  • The dressing can be made hours ahead, but assemble the salad just before serving or the greens will wilt under the warm beets.
03 -
  • Roast extra beets on the weekend to use throughout the week in grain bowls, soups, or scattered on toast with cheese.
  • If your balsamic vinegar is thin and sharp, reduce it gently in a small saucepan for a minute or two to concentrate the sweetness and body.

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