Roasted Beet Salad Recipe

Preheat oven

Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment for easier cleanup.

Trim beet greens, leaving about 1/2 inch of stem to prevent bleeding. Rinse beets thoroughly under cold water and scrub to remove dirt. Pat dry with a towel.

Toss the beets with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a bowl until evenly coated.

Wrap each beet individually in foil (or place unwrapped on the baking sheet if you prefer direct roasting). Arrange on the prepared baking sheet and roast until tender when pierced with a fork or skewer, about 45–60 minutes depending on size. Check at 40 minutes for doneness.

Remove beets from the oven and let them cool until they are comfortable to handle, about 15–20 minutes. Using gloves or paper towels to avoid staining your hands, rub the skins off the beets — the skins should slip off easily. Alternatively, use a paring knife to peel.

Slice or cut the peeled beets into 1/4- to 1/2-inch wedges or rounds. Set aside on a plate to cool to room temperature while you prepare the rest of the salad.

If using beet greens, you can rough-chop and toss them with the greens; otherwise, place 6 cups mixed salad greens in a large salad bowl or on a serving platter.

Add the chopped fresh dill and torn mint leaves, if using, and gently toss to combine.

While beets roast or cool, toast the walnuts in a small skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool; roughly chop if whole.

If using sliced red onion, place the slices in a small bowl of cold water for 5–10 minutes to mellow the bite, then drain and pat dry.

Crumble the goat cheese (or feta) and set aside.

In a small bowl or jar, combine 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 tablespoon fresh lemon juice, 1/2 teaspoon minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Whisk vigorously or shake the jar until the dressing emulsifies and becomes slightly thickened. Taste and adjust seasoning — add more salt, pepper, or honey as desired.

Arrange the cooled roasted beet slices over the tossed salad greens in an even layer.

Scatter the toasted walnuts, crumbled goat cheese, and drained red onion slices over the beets and greens.

Drizzle the dressing evenly over the salad (about three-quarters to all, depending on preference). Gently toss the salad just enough to coat the leaves and distribute toppings, or leave assembled and drizzle dressing on top for a composed presentation.

Finish with a light drizzle of 1 tablespoon extra virgin olive oil, a small pinch of flaky sea salt if desired, and an extra grind of black pepper.

Serve immediately. Leftovers: store dressing separately and keep salad components refrigerated for up to 2 days; dressed salad is best served the day it is made.