Beet Salad Recipe

Preheat and prepare beets

Preheat your oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch of stem to prevent bleeding; scrub beets thoroughly under cold water to remove dirt.

Wrap each beet individually in aluminum foil (or place all in a foil-lined baking dish and cover tightly). Drizzle or brush the beets with the 2 tbs olive oil, then sprinkle with the 1 tsp kosher salt and 1/2 tsp black pepper before sealing the foil.

Roast for 45–60 minutes, depending on beet size, until a knife or skewer slides easily into the center. Check at 45 minutes; smaller beets may finish sooner.

Remove beets from oven and let cool until easy to handle, about 15 minutes. Unwrap and rub off skins with a paper towel or under running water (skins should slip off). Slice beets into 1/4-inch thick rounds or wedges. Measure out 4 cups sliced roasted beets for the salad; reserve any extra for another use.

Pour 1 cup balsamic vinegar and 1 tbs granulated sugar into a small saucepan over medium heat. Stir briefly to dissolve the sugar.

Bring to a gentle simmer and reduce heat to maintain a low simmer. Cook, stirring occasionally, until the liquid has reduced to about 1/4–1/3 cup and coats the back of a spoon, about 12–18 minutes. Watch carefully to avoid burning; the reduction will thicken further as it cools.

Remove from heat and let cool to room temperature. The reduction should be pourable but syrupy. If it becomes too thick, whisk in a teaspoon of warm water to loosen.

If using nuts, toast 1/2 cup walnuts or pecans in a dry skillet over medium heat for 3–5 minutes, tossing occasionally, until fragrant and lightly browned. Transfer to a plate to cool briefly.

In a large bowl, combine 6 cups mixed salad greens and the 4 cups sliced roasted beets. Drizzle 1 tablespoon extra-virgin olive oil over the greens and gently toss to combine so the leaves are lightly coated.

Divide the salad among 4 plates (see servings). Sprinkle each portion with about 1 oz crumbled goat cheese (total 4 oz) and roughly a quarter of the toasted nuts (about 2 tbs each).

Finish each plate with a generous drizzle of the cooled balsamic reduction (about 1–2 tbs per plate, or to taste). If desired, add a pinch of sea salt flakes and a twist of freshly ground black pepper to each serving.

Serve immediately so greens remain crisp. Leftover balsamic reduction can be refrigerated in a sealed container up to 2 weeks.