Beet Salad Recipe

Prepare and roast

Preheat oven to 400°F (200°C). Trim beet greens close to the stem, leaving about 1/2 inch of stem to prevent bleeding. Wash beets thoroughly to remove dirt. Wrap each beet tightly in aluminum foil with 1/2 tablespoon olive oil and a light sprinkle of kosher salt and pepper, or toss in a bowl with 2 tablespoons oil, 1 teaspoon salt and 1 teaspoon pepper before wrapping.

Place wrapped beets on a rimmed baking sheet and roast for 45–60 minutes, depending on size, until a knife slides easily into the center. Check at 45 minutes for doneness. Remove from oven and let cool 15–20 minutes until they can be handled comfortably.

Unwrap beets and rub skins off with a paper towel or under running water; the skins should slip off easily. Slice cooled beets into 1/4-inch thick rounds or wedges. Set aside on a plate to cool to room temperature.

Make dressing

In a small bowl or jar, combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and the finely minced shallot. Whisk or shake to combine.

Slowly whisk in 3 tablespoons extra-virgin olive oil until the dressing emulsifies. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust acidity or sweetness by adding a little more vinegar or honey if desired. Let sit 5–10 minutes to mellow the shallot.

Place 4 cups mixed salad greens or baby arugula in a large bowl or arrange on a serving platter.

Drizzle about half of the vinaigrette over the greens and gently toss to coat, using tongs or two spoons.

Arrange the sliced roasted beets over the dressed greens in an even layer.

Scatter 3/4 cup crumbled goat cheese (or feta) and 1/2 cup toasted chopped walnuts over the beets.

Sprinkle 2 tablespoons chopped fresh parsley and optional orange segments or sliced radish for brightness and contrast.

Finish with remaining vinaigrette drizzled sparingly over the top, a small drizzle (1 teaspoon) of extra virgin olive oil if desired, and a light sprinkle of fine sea salt or flaky salt to taste.

Serve immediately, or let the salad sit 10 minutes to allow flavors to meld. Leftovers keep in an airtight container for up to 2 days (add nuts and cheese fresh if possible for best texture).