Roasted Beet (gf) Recipe

Prepare and Roast

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem to prevent excessive bleeding. Scrub beets well to remove dirt. Wrap each beet individually in aluminum foil with a drizzle (about 1/2 tsp) of olive oil and a pinch of kosher salt and black pepper. Place wrapped beets on a rimmed baking sheet and roast for 45–60 minutes for medium beets (smaller beets 35–45 min), until a paring knife easily slides into the center.

When done, remove beets from oven and let cool in foil for 10 minutes, then unwrap and rub skins off using a paper towel or under cool running water. Slice roasted beets into 1/4-inch thick rounds or wedges. Keep warm or refrigerate if making ahead.

While beets roast, prepare pickled red onions. Thinly slice one small red onion (about 3 oz). In a small saucepan combine 1 cup distilled white vinegar, 1 cup water, 2 tbsp sugar, and 1 tsp salt. Bring to a simmer until sugar dissolves. Place sliced onions in a heatproof jar or bowl and pour hot brine over them. Let cool to room temperature, then refrigerate at least 30 minutes. Onions will be ready in 30 minutes and taste better after several hours; can be made up to 3 days ahead.

In a nonstick skillet over medium heat, add 2 tbsp granulated sugar and 1 tsp unsalted butter. When sugar begins to melt and bubble, add 3 oz walnuts and stir constantly to coat and caramelize the sugar evenly, about 3–4 minutes. Watch carefully to prevent burning. Transfer candied walnuts to a piece of parchment paper and separate with a fork; let cool completely. Break into bite-sized pieces.

In a small bowl or jar combine 4 tbsp fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 1 tbsp honey (or maple syrup), 1 tsp Dijon mustard, 3 pinches fine sea salt, and 1 tsp freshly ground black pepper. Whisk while slowly streaming in 1 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning—add more salt, honey, or lemon as needed. Refrigerate if not using immediately; bring to room temperature and whisk again before serving.

Place 6 cups of mixed salad greens in a large bowl or divide among four plates (serves 4).

Arrange roasted red and golden beet slices on top of greens in an even pattern (about 4–6 slices per person depending on size).

Scatter pickled red onions over the beets and greens (about 3/4 oz per serving).

Crumble 1 oz goat cheese per serving evenly over the salads.

Sprinkle candied walnuts (about 3/4 oz per serving) over each salad.

If using, add fresh orange segments and sprinkle chopped herbs for brightness and color.

Drizzle the citrus vinaigrette over the salads—start with about 1 1/2 tbsp per serving and toss gently to coat. Taste and add more vinaigrette if desired.

Serve immediately so greens remain crisp. Leftovers: store components separately (dressing chilled, beets refrigerated, walnuts at room temperature) and assemble within 24–48 hours for best texture.