Beet Salad Recipe

Prepare and roast beets

Preheat the oven to 400°F (200°C). Trim beet greens close to the root and scrub beets well to remove dirt. Wrap each beet individually in foil (or place in a covered ovenproof dish) with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper distributed across them. Roast until tender when pierced with a knife, about 45–60 minutes depending on size.

Cool and peel: Remove beets from the oven and let cool until they can be handled. Unwrap and use a paper towel to rub off the skins (they should slip off). Cut each beet into quarters or 1/2-inch wedges. Set aside to cool completely if making ahead.

Combine ingredients: In a small bowl or jar add 1 1/2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple), 1 tbsp minced shallot, 1/2 tsp salt and 1/4 tsp black pepper.

Emulsify: Whisk while slowly streaming in 3 tbsp extra-virgin olive oil until the dressing is smooth and slightly thickened. Taste and adjust salt, pepper or sweetness as desired. Chill briefly if not using immediately.

Toast walnuts: In a small dry skillet over medium heat, toast the walnuts, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Transfer to a plate to cool.

Prepare onions and herbs: Thinly slice 1/4 cup red onion very fine (so it’s not overpowering). Coarsely chop 2 tbsp fresh parsley.

Shave beets: If you prefer thin shaved beets rather than wedges, use a vegetable peeler or mandoline to create thin slices from the roasted beets. For this recipe, place the cooled roasted beet wedges on a cutting board and shave or slice to the desired thickness. Reserve any leftover pieces for another use.

Toss salad: In a large bowl, place 5 cups mixed baby greens. Add the sliced/shaved roasted beets, 3 oz crumbled goat cheese, toasted walnuts, sliced red onion and chopped parsley. Drizzle about half of the dressing over the salad and gently toss to combine, adding more dressing to taste. Be careful not to overdress; the greens should be lightly coated.

Finish and serve: Transfer to a serving platter or individual plates. Garnish with a little lemon zest (1 tsp) over the top for brightness and an extra grind of black pepper. Serve immediately.