Roasted Beet Salad Recipe
Make Roasted 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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Salad Base
Dressing
Method
Preparing the Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim off the greens, leaving about an inch of stem. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until they are tender when pierced with a fork.
- 2
Cool and Peel
Once roasted, remove the beets from the oven and let them cool for about 15 minutes. Once cool enough to handle, use paper towels to rub the skins off the beets. Cut them into wedges or slices.
Assembling the Salad
- 3
Prepare the Greens
In a large salad bowl, add the mixed greens as the base of your salad.
- 4
Add Beets and Cheese
Top the mixed greens with the roasted beet wedges and crumble the goat cheese over the top.
- 5
Add Walnuts
Sprinkle the walnuts on top of the salad for added crunch and flavor.
Making the Dressing
- 6
Combine Ingredients
In a small bowl or jar, combine the olive oil, balsamic vinegar, honey, salt, and black pepper.
- 7
Whisk or Shake
Whisk the ingredients together until emulsified, or if using a jar, put the lid on and shake until well combined.
Serving the Salad
- 8
Dress the Salad
Drizzle the dressing over the salad just before serving and toss gently to combine.
- 9
Serve
Serve immediately and enjoy your roasted beet salad!