Roasted Beet Salad with Greens, Goat Cheese and Walnuts

Earthy roasted beets, peppery greens, tangy goat cheese and toasted walnuts dressed with a simple balsamic vinaigrette are a classic combination for good reason. Each element balances another, and the deep red beets make the plate look festive with very little effort.

Beets are at their best from late summer through winter. Roasting them whole in foil is the easiest method: the skins slip off afterward, and the beets keep in the refrigerator for days, ready for salads.

Roasting beets ahead

Roasted beets keep, peeled, in a sealed container in the refrigerator for up to five days. Roast a large batch on the weekend and you can add them to salads, grain bowls or a plate of yogurt with herbs all week. Smaller beets cook faster and more evenly, so try to choose ones of a similar size.

If you are short on time, many stores sell vacuum-packed cooked beets. They are softer than home-roasted beets but work well in this salad.

Roasted Beet Salad with Greens, Goat Cheese and Walnuts

Earthy roasted beets, peppery greens, tangy goat cheese and toasted walnuts dressed with a simple balsamic vinaigrette are a classic combination for good reason. Each element balances another, and the deep red beets make the plate look festive with very little effort.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 4 medium beets red, golden or a mix, scrubbed
• 3 tbsp extra-virgin olive oil divided
• 1 1/2 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 small shallot minced
• salt and black pepper to taste
• 5 cups arugula or mixed greens
• 3 oz goat cheese crumbled
• 1/2 cup walnuts toasted and roughly chopped
• 1 orange optional, peeled and segmented

Method

 

1. Heat the oven to 400°F (200°C). Trim the beet greens, leaving about 1 inch of stem. Wrap the beets individually or together in foil with 1 teaspoon of the oil.
2. Roast on a baking sheet for 45–70 minutes, depending on size, until a knife slides easily into the center.
3. Let the beets cool until you can handle them, then rub off the skins with a paper towel. Cut into wedges.
4. Whisk the remaining oil with the vinegar, mustard, honey, shallot and a pinch of salt and pepper.
5. Toss the beets with 1 tablespoon of the dressing while they are still slightly warm and season lightly with salt.
6. Toss the greens with most of the remaining dressing and arrange on a platter. Top with the beets, orange segments if using, goat cheese and walnuts. Drizzle with the last of the dressing.

Notes

• Wear gloves or rub the skins off under running water to avoid staining your hands.
• Dress red and golden beets separately if using both, so the colors stay distinct.

Using the greens

Beet greens are edible and similar to Swiss chard. If they are fresh, wash them well, chop the leaves and stems and sauté them in a little olive oil with garlic for a few minutes. They are a good side dish on their own or can be stirred into pasta.

Toasting nuts

Toasting brings out the flavor of walnuts and makes them crisper. Spread them in a dry skillet over medium-low heat and stir often for 4–6 minutes, until fragrant and a shade darker. Tip them onto a plate right away, since they keep cooking in the hot pan.

Golden, red and striped beets

Red beets are the most common and have the deepest earthy flavor. Golden beets are a little milder and sweeter, and they do not stain hands or other ingredients. Chioggia beets, sometimes called candy-cane beets, have red and white rings inside that fade when cooked, so they are best shaved raw for salads. Any of them can be used here.

Beets are sold with or without their greens. Bunches with fresh, perky leaves are a sign the beets were harvested recently. At home, cut off the leaves, leaving an inch of stem, and store the roots and greens separately. The roots keep for two weeks or more in the refrigerator; the greens should be cooked within a few days.

Storing and reheating

Store roasted, peeled beets in the refrigerator for up to 5 days. Assemble the salad just before serving; dressed greens wilt within an hour.

FAQ

Do I have to peel beets?

Roasted beets peel easily, and the skin can be slightly tough, so most people remove it.

Can I boil beets instead?

Yes. Simmer whole, unpeeled beets for 30–45 minutes until tender, then cool and peel.

Why is my salad pink?

Red beets bleed color. Add them last and toss gently.

Ingredient swaps

• Use feta or blue cheese instead of goat cheese.
• Use pistachios or pecans instead of walnuts.
• Use spinach or a mix of greens instead of arugula.
• Make it dairy-free with sliced avocado in place of cheese.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.