Roasted Beet Salad Recipe

Preheat and prepare beets

Preheat the oven to 400°F (200°C). Trim the beet greens close to the root, scrub the beets well to remove dirt, then wrap each beet individually in aluminum foil with a small drizzle (about 1 teaspoon) of olive oil and a pinch of salt. Place on a baking sheet.

Roast the beets for 45–60 minutes, depending on size, until a knife slides easily into the center. Remove from oven and let cool in the foil for 15 minutes to retain juices.

Unwrap beets, slip off skins using your fingers or a paper towel (they should come off easily). Slice peeled beets into wedges and set aside to cool to room temperature.

In a small bowl or jar combine the champagne vinegar, Dijon mustard, honey, and finely minced shallot. Whisk or shake vigorously to combine.

Slowly drizzle in the extra-virgin olive oil while whisking to emulsify (or add oil to jar and shake until combined). Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning or honey for sweetness if desired.

If hazelnuts are not toasted, preheat a small skillet over medium heat. Add hazelnuts and toast, shaking the pan often, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool, then rub nuts in a clean towel to remove loose skins and roughly chop. Alternatively, spread on a baking sheet and toast at 350°F (175°C) for 8–10 minutes.

Place the mixed field greens in a large salad bowl or divide among 4 plates (serves 4).

Scatter the roasted beet wedges over the greens, distributing evenly.

Add the orange segments (fillets) by cutting off top and bottom of the orange, removing peel and pith with a knife, and cutting between membranes to release each segment. Place segments on the salad.

Distribute the very thinly sliced red onion evenly over the salads.

Sprinkle the crumbled goat's milk feta across the salads.

Add the toasted, chopped hazelnuts for crunch.

Drizzle the prepared champagne vinaigrette over the salad — start with about half the dressing, toss gently to coat, and add more to taste. Toss gently to combine so beets and orange fillets remain intact.

Garnish with fresh thyme leaves if using, and adjust salt and pepper to taste. Serve immediately.