Beetroot, Balsamic Salad (v) Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Trim beet greens close to the root and scrub beets well under running water to remove dirt. Pat dry.

Wrap and roast: Drizzle 1.5 tbsp olive oil over the beets, sprinkle with 1 tsp salt and 1/2 tsp black pepper, then wrap each beet individually in aluminum foil (or place all in a baking dish and cover tightly). Roast on a rimmed baking sheet for 45–60 minutes, depending on size, until a knife or skewer slides easily into the center.

Cool and peel: Remove beets from oven and let rest, still wrapped, for 10–15 minutes to steam. When cool enough to handle, unwrap and rub the skins off with a paper towel or knife. Slice into 1/4-inch (6 mm) rounds or wedges as preferred. Set aside to cool to warm/room temperature.

Whisk dressing: In a small bowl or jar, add 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, minced garlic, 1/2 tsp salt and 1/4 tsp pepper. Whisk or shake to combine. Slowly stream in 3 tbsp extra-virgin olive oil while whisking until emulsified and slightly thickened. Taste and adjust acidity or sweetness if needed.

Prepare salad base: Place 4 cups mixed salad leaves in a large bowl. Add thinly sliced half red onion, 2 tbsp chopped parsley, and orange segments if using.

Dress leaves lightly: Add about half of the vinaigrette (reserve the rest) to the greens and toss gently so leaves are lightly coated. Dressing all components too early can soften beets and leaves; you want a light coating.

Arrange beets: Lay the sliced roasted beets over the dressed greens in an even layer or fan them around the edges. Crumble 3/4 cup feta or goat cheese evenly over the salad (omit for vegan) and scatter 1/2 cup toasted chopped walnuts or pecans on top.

Finish and season: Drizzle remaining vinaigrette over the beets and nuts sparingly (or serve extra on the side). Add 1/2 tbsp finishing olive oil if desired, sprinkle 1/4 tsp coarse or flaky salt and 1/4 tsp freshly ground black pepper, and garnish with 1 tbsp fresh thyme or microgreens.

Serve: Tossing at the table is optional — serve immediately so greens stay crisp. Leftover dressing can be refrigerated for up to 5 days.