Roasted Beets Salad Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem (reserve greens for another use). Rinse beets under cold water and scrub to remove dirt. Pat dry.

Roast beets whole

Place each beet on a large sheet of aluminum foil. Drizzle the beets with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; rub to coat. Wrap the beets tightly in the foil (or place in a covered baking dish).

Bake until tender

Roast in the preheated oven for 45–60 minutes, depending on beet size, until a small paring knife or skewer slides easily into the center. Check at 40 minutes; larger beets may need the full hour.

Cool and peel

Remove beets from oven and let rest, still wrapped, for 10–15 minutes. When cool enough to handle, unwrap and use paper towels or your fingers to rub off the skins (they should slip off). Slice each beet into 1/4-inch thick rounds or cut into wedges; set aside to cool to room temperature.

Make the vinaigrette while the beets roast or cool. In a small bowl or jar combine 3 tbs balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (or maple syrup), and the finely minced shallot. Whisk or shake to combine.

Slowly stream in 4 tbs extra-virgin olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing is emulsified. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Taste and adjust sweetness, acidity, or salt as desired.

Toast pistachios in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and slightly golden. Watch closely to prevent burning. Remove from heat and transfer to a plate to cool. Optionally chop coarsely after cooling.

In a large bowl, place 6 cups mixed baby greens. Add the cooled roasted beet slices/wedges and toss gently to distribute.

Drizzle about half of the prepared balsamic vinaigrette over the greens and beets (reserve remaining dressing to adjust to taste). Toss gently to coat; add more dressing if needed but avoid overdressing.

Scatter the toasted pistachios and 3/4 cup crumbled feta over the salad. Sprinkle the chopped chives or parsley on top.

Serve immediately, passing remaining vinaigrette at the table. If making ahead, store components separately (beets and dressing refrigerated; toast pistachios at room temp) and assemble within a few hours so greens remain crisp.