Beet Salad Recipe

Preheat and prepare

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

Trim beet greens close to the bulb and scrub beets thoroughly to remove dirt. Leave skin on for roasting (you will peel after roasting).

Toss beets with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper to coat evenly. Spread in a single layer on the prepared baking sheet.

Roast beets until tender when pierced with a knife, about 45–60 minutes depending on size (check at 40 minutes). Rotate pan halfway through for even browning.

Remove beets from oven and let cool until they can be handled. Slip skins off using a paper towel: rub skin away or use a paring knife. Slice into 1/4-inch rounds or wedges. Keep warm or refrigerate briefly if making ahead.

In a small food processor or bowl, combine 4 oz soft goat cheese, 3 tablespoons Greek yogurt, 1 teaspoon honey and 1 teaspoon lemon juice.

Pulse or whisk until smooth. Add 1 tablespoon milk or water, a little at a time, to reach a pourable but still creamy consistency (about 1 tablespoon). Season with a pinch of kosher salt and a pinch of freshly ground black pepper.

Transfer crema to a squeeze bottle or small bowl and refrigerate until ready to assemble. If chilled too long and thickens, stir in a teaspoon of water to loosen.

In a small jar or bowl combine 3 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon Dijon mustard, 1 tablespoon minced shallot and 1 teaspoon poppy seeds.

Season with a pinch of kosher salt and a pinch of freshly ground black pepper. Whisk or shake vigorously until emulsified and slightly thickened. Taste and adjust sweetness, acidity or salt as needed.

Let dressing sit at room temperature for 10 minutes to soften the shallot flavor and hydrate the poppy seeds before dressing the salad.

Place 4 cups mixed salad greens in a large bowl or divide between plates. Drizzle about 1–2 tablespoons of the poppy seed dressing over the greens and toss gently to coat. Reserve extra dressing for serving.

Arrange roasted beet slices over the dressed greens in an even layer.

Dot or drizzle goat cheese crema over the beets—use a spoon to drop small dollops or a squeeze bottle to create thin ribbons.

Scatter 1 oz toasted chopped walnuts or pecans over the salad and add microgreens or fresh herbs if using.

Finish with a light sprinkle of flaky sea salt (about 1 teaspoon) and an extra grind of black pepper. Serve immediately with remaining dressing on the side.