Beet Salad Recipe
Make Beet Salad Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Roasted Beets
Salad Components
Dressing
Method
Roasted Beets
- 1
Preheat and prepare beets
Preheat oven to 400°F (200°C). Trim beet greens close to the crown, leaving about 1/2 inch of stem to prevent bleeding. Scrub beets under running water to remove dirt; do not peel yet.
- 2
Season and wrap
Toss whole beets with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Wrap each beet individually in aluminum foil (or place in a covered oven-safe dish) to retain moisture.
- 3
Roast
Place wrapped beets on a baking sheet and roast for 45–60 minutes, depending on size, until a paring knife slides easily into the center. Check at 45 minutes for doneness.
- 4
Cool and peel
Remove beets from oven and let cool in foil for 15 minutes until cool enough to handle. Unwrap and rub skins off with paper towels or use a paring knife; skins should slip off easily. Slice roasted beets into 1/4-inch thick rounds or wedges.
Salad Components
- 5
- 6
Prep onion
Thinly slice red onion and place in a small bowl of cold water for 5–10 minutes to mellow sharpness, then drain and pat dry.
- 7
Assemble greens
In a large salad bowl or on a serving platter, place 4 cups mixed salad greens. Scatter drained onion, chopped toasted walnuts, and 2 tbs chopped fresh dill over the greens.
- 8
Add beets and cheese
Arrange the warm (or room-temperature) beet slices over the greens. Crumble 3 oz goat cheese evenly over the salad.
Dressing
- 9
Make vinaigrette
In a small bowl or jar combine 3 tbs olive oil, 2 tbs red wine vinegar, 1 tbs lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs minced shallot, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified and taste; adjust seasoning or acidity as desired.
- 10
Dress salad
Just before serving, drizzle desired amount of vinaigrette over the assembled salad (start with about 3 tbs, reserving extra). Gently toss to coat, or leave slightly arranged on a platter and spoon dressing over the beets to maintain presentation.
- 11
Finish
Sprinkle remaining 1 tbs chopped dill and additional toasted walnuts as garnish. Add more flaky salt or pepper to taste and serve immediately.