Beetroot Salad Recipe

Prepare and roast beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem, and scrub beets under cold water to remove dirt. Pat dry. Wrap each beet individually in aluminum foil with 1/2 teaspoon olive oil and a pinch of salt and pepper, or toss beets with 2 tablespoons olive oil, 1 teaspoon salt and 1 teaspoon pepper and place on a foil-lined baking tray. Roast in the preheated oven for 45–60 minutes, depending on size, until a paring knife or skewer slides easily into the center.

Cool and peel

Remove beets from the oven and let cool until comfortably handled, about 15 minutes. Using paper towels or a small paring knife, rub or peel the skins off (they should slip off easily). Slice roasted beets into 1/4- to 1/2-inch rounds or wedges. Set aside to cool to room temperature.

While beets roast, toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Cool on a plate and coarsely chop. Thinly slice the red onion and, if desired, soak slices in cold water for 5–10 minutes to mellow the bite, then drain and pat dry. Crumble the goat cheese and wash and spin or pat dry the salad greens.

Assemble base: spread the mixed greens across a large serving bowl or platter. Scatter the sliced red onion, chopped toasted walnuts, and crumbled goat cheese evenly over the greens. Sprinkle chopped parsley on top.

Make the dressing: in a small bowl or jar combine 2–3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 tablespoon fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust seasoning—add more honey for sweetness, more vinegar or lemon for brightness, or a pinch more salt if needed.

Dress the salad: drizzle about half the dressing over the greens and toss gently to coat. Arrange the roasted beet slices on top of the dressed greens. Drizzle additional dressing over the beets if desired, or serve extra dressing on the side.

Garnish with optional orange segments or pomegranate seeds if using, and give a final sprinkle of toasted walnuts and a little more crumbled goat cheese. Serve immediately at room temperature so the roasted beets and greens retain their best texture.

Storage: refrigerate leftover components separately (beets, dressing, and greens) for up to 3 days. Toss together just before serving to keep greens crisp.