Roasted Beet Salad Recipe

Preheat and prepare beets

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

Wrap and roast

Toss beets with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to coat. Wrap each beet individually in aluminum foil (or place in a covered baking dish). Roast on a rimmed baking sheet for 45–60 minutes, depending on size, until a paring knife slides easily to the center.

Cool, peel, and slice

Allow roasted beets to cool 10–15 minutes until you can handle them. Unwrap and slip off skins using your fingers or a paring knife (skins should rub away easily). Slice beets into 1/4-inch thick rounds or wedges. Set aside to cool to room temperature.

In a small bowl or jar combine 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1/2 teaspoon Dijon mustard, 1/2 tablespoon lemon juice, 1/2 teaspoon minced garlic (if using), 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Whisk or shake to combine.

Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add a bit more honey for sweetness, lemon for brightness, or salt to taste.

Toast walnuts: If walnuts are not toasted, heat a small skillet over medium heat and toast walnuts 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.

Assemble greens and beets: Place 5 cups mixed salad greens in a large bowl or divide onto serving plates. Arrange the cooled roasted beet slices over the greens.

Add cheese and nuts: Crumble 3 ounces goat cheese over the salad and scatter 3/4 cup toasted walnuts on top.

Dress the salad: Drizzle the honey-balsamic dressing over the assembled salad—about 2–3 tablespoons for the whole salad, or to taste. Gently toss once or leave arranged and serve with dressing on the side.

Finish and serve: Sprinkle chopped chives or parsley if using. Adjust final seasoning with a small pinch of salt or a few turns of black pepper. Serve immediately.