Roasted Beet Salad Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Trim beet greens close to the beet (reserve greens for another use) and scrub beets thoroughly to remove dirt. Pat dry.

Season and wrap

Cut larger beets in half so pieces are similar size (leave small beets whole). Toss beets with 2 tbs olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Wrap each beet or group of similarly sized beets tightly in aluminum foil (or place in a covered roasting dish).

Roast beets

Place wrapped beets on a baking sheet and roast 45–60 minutes, until a small knife or skewer slides easily into the largest beet. Time depends on size: check at 40 minutes for medium beets.

Cool and peel

Let beets cool 10–15 minutes until you can handle them. Unwrap and rub skins off with paper towels or use a paring knife to peel. Slice roasted beets into 1/4-inch rounds or wedges and set aside to cool to warm/room temperature.

Whisk together 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a small bowl or shake in a jar until emulsified. Taste and adjust seasoning (add more honey for sweetness or more vinegar for brightness).

Place 6 cups mixed salad greens in a large bowl or divide onto plates. Add the chopped fresh herbs and thinly sliced red onion; toss briefly with about half of the vinaigrette to lightly dress the greens.

Arrange roasted beet slices on top of the dressed greens. Sprinkle the toasted walnuts (or pecans) and crumbled goat cheese evenly over the salad. Add orange segments if using.

Drizzle remaining vinaigrette over the plated salad or serve extra on the side. Finish with a small pinch of flaky sea salt and a crack of black pepper to taste.

Serve immediately so greens stay crisp. Leftover roasted beets keep 3–4 days refrigerated in an airtight container; dress the salad just before serving.