Roasted Beet Salad

Roasted beet salad is a fresh and colorful dish that’s easy to make at home. With sweet roasted beets, creamy goat cheese and crunchy walnuts, this salad is perfect for lunch or as a side dish for dinner. The tangy orange vinaigrette ties everything together to make each bite light and refreshing.

Ingredients for Roasted Beet Salad

• Beets: Roasting the beets brings out their natural sweetness and makes them tender, which is a nice contrast to the crisp greens. You can also use golden beets for a milder flavor or opt for canned beets in a pinch.
• Olive oil: In this recipe, olive oil adds richness to the vinaigrette and helps blend all the flavors together.
• Orange zest and juice: The zest and juice of oranges provide a bright and citrusy kick that makes the salad feel fresh and vibrant. Lemons can work as a substitute if oranges aren’t available.
• White wine vinegar: White wine vinegar adds some tang that balances the sweetness of the beets and the citrus notes. Apple cider vinegar or champagne vinegar will work too.
• Honey: Honey brings a subtle sweetness to the dressing, complementing the earthy beets and tart oranges. Maple syrup or agave nectar are good options if you’re looking for a vegan alternative.
• Dijon mustard: Dijon mustard gives the vinaigrette a slight kick and helps combine the dressing ingredients smoothly. Whole grain mustard is also good if you like a bit of texture.
• Fresh tarragon: Tarragon adds a delicate anise flavor that pairs well with the beets and citrus. If tarragon isn’t available, fresh dill or parsley can also work.
• Baby spinach: Baby spinach offers a mild and  tender base that pairs well with the other salad components. Arugula or baby kale can be used if you prefer a different flavor.
• Mixed salad greens: The mixed greens add more texture and flavors to the salad.
• Navel oranges: Navel orange segments add juicy sweetness and a pop of color to the salad. Blood oranges or mandarins are also great options if you want a slightly different taste.
• Goat cheese: Goat cheese adds a creamy and tangy element that balances the sweet beets and citrusy dressing. Use feta for a saltier flavor and firmer texture.
• Walnuts: Walnuts provide a crunchy and nutty element that complements the soft beets and creamy cheese. Pecans or almonds can be used instead, depending on your preference.

Directions

Step 1: Roast the beets

Preheat the oven to 425°F. Scrub the beets well and trim the tops to about 1-inch. Wrap each beet completely in aluminum foil and place them on a baking sheet. Bake for 50 to 60 minutes or until they’re tender when pierced with a fork. Let them cool and then peel and cut into wedges.

Step 2: Make the vinaigrette

In a small bowl, whisk together the olive oil, orange zest, orange juice, vinegar, honey, Dijon mustard, salt and pepper until smooth. Stir in 1 tablespoon of the minced tarragon.

Step 3: Assemble the salad

In a large bowl, combine the spinach, mixed greens and the rest of the tarragon. Drizzle with the vinaigrette and toss gently to coat the leaves.

Step 4: Plate and serve

Transfer the greens to a serving platter or divide them among plates. Top with the roasted beet wedges, orange sections, crumbled goat cheese and toasted walnuts. Serve immediately.

Editor’s Tip: To toast the walnuts, place them in a dry skillet over medium heat and stir occasionally until they’re fragrant and lightly browned. This takes about five minutes.

Roasted Beet Salad Variations

• Add grains: Mix in cooked quinoa or farro for a heartier salad that’s more filling.
• Make it vegan: Swap out the honey for maple syrup in the dressing and use a plant-based cheese instead of goat cheese.
• Switch up the nuts: Try using pecans or slivered almonds for a different crunch and flavor.

How to Store Roasted Beet Salad

Store leftover roasted beet salad in a resealable container in the refrigerator for up to three days. To keep the greens fresh, consider storing the salad components separately and combining them just before serving.

Can you make roasted beet salad ahead of time?

Yes! You can roast the beets and prepare the vinaigrette up to two days in advance. Store them in the refrigerator and assemble the salad just before serving.

Roasted Beet Salad Tips

How do you roast beets for salad?

Roasting the beets is simple: scrub, trim, wrap in foil and bake at 425° until tender. It’s an easy way to bring out their natural sweetness.

What pairs well with roasted beet salad?

This salad pairs beautifully with grilled chicken, fish or even a hearty soup. The bright and fresh flavors complement a wide variety of main dishes.

Can I use different greens in my roasted beet salad?

Absolutely! Feel free to mix in your favorite greens like arugula, baby kale or even romaine for added crunch.

How do you keep roasted beet salad from getting soggy?

Keep the dressing separate until you’re ready to eat, especially if you’re making the salad ahead of time. This will help keep the greens fresh and crisp.