Roasted Beet Salad Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim the beet greens, leaving about 1/2 inch of stem to prevent bleeding, then scrub beets thoroughly to remove dirt. Pat dry.

Season and wrap

Rub the beets with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Wrap each beet individually in aluminum foil (or place in a covered baking dish) to retain moisture.

Roast

Place wrapped beets on a rimmed baking sheet and roast in the preheated oven until tender when pierced with a knife, about 45–60 minutes depending on size. Check at 45 minutes; large beets may take up to 60 minutes.

Cool and peel

Remove beets from oven and let cool until you can handle them (20–30 minutes). Unwrap and rub skins off with a paper towel or use a small paring knife — skins should slip off easily. Slice beets into 1/4-inch rounds or wedges and set aside to cool to warm/room temperature.

Combine ingredients

In a small saucepan, whisk together 3 tablespoons honey, 3/4 cup plain Greek yogurt, 1 tablespoon fresh lemon juice, and 2 tablespoons water until smooth and lump-free.

Reduce

Place the saucepan over medium-low heat. Cook, stirring constantly, until the mixture gently simmers and thickens slightly, about 4–6 minutes. Do not boil vigorously — you want a glossy, pourable glaze that will coat the back of a spoon. If it becomes too thick, stir in up to 1 tablespoon more water.

Season and cool

Remove from heat, stir in 1/4 teaspoon fine sea salt, and taste — add a touch more honey or lemon if you prefer sweeter or tangier. Transfer to a small bowl and let cool; the dressing will thicken further as it cools but should remain drizzleable.

Dress greens

In a large bowl, toss 5 cups mixed salad greens with 1 tablespoon white balsamic (or sherry) vinegar and 1 tablespoon extra-virgin olive oil. Season lightly with salt and freshly ground black pepper to taste. Toss gently to coat.

Arrange beets and toppings

Spread the dressed greens on a serving platter or divide among 4 plates. Arrange the sliced roasted beets over the greens. Sprinkle 4 oz crumbled goat cheese evenly over the salad, followed by 1/2 cup toasted chopped walnuts and 2 tablespoons thinly sliced chives.

Finish with honey-yogurt drizzle

Using a spoon or small squeeze bottle, drizzle the cooled honey-yogurt reduction over the plated salads in a thin stream. Aim for about 1 to 1 1/2 tablespoons of the reduction per serving (reserve any extra in the refrigerator for up to 3 days).

Serve

Serve immediately at room temperature so the flavors are vibrant. Optionally add a final crack of black pepper or a small sprinkle of flaky sea salt over the goat cheese for contrast.