Save There's a moment in early spring when the farmers market suddenly explodes with these jewel-like beets, their greens still attached, soil still clinging to their skin. I grabbed a bunch one afternoon without a real plan, just knowing they'd be perfect roasted. What started as curiosity—wondering if I could make something elegant enough to serve when friends came over—became this salad that somehow feels both simple and special every time I make it.
I made this for a potluck last summer and my friend Sarah actually asked for the recipe before she'd even finished eating—that's when I knew it was the kind of dish worth keeping in rotation. The color alone stopped people mid-conversation; there's something about those deep magenta beets against bright greens that makes people want to photograph it.
Ingredients
- Beets (3 medium): Look for ones that feel dense and have unblemished skin; they roast evenly and develop that concentrated sweetness that's the heart of this salad.
- Goat cheese (120 g, crumbled): The tanginess cuts through the richness and adds creaminess without heaviness—let it sit out for a few minutes so it's easier to crumble.
- Walnuts (60 g, roughly chopped): These give you a satisfying crunch and earthiness; I learned early on that toasting them for a couple minutes in a dry pan changes everything.
- Mixed salad greens (120 g): Use a combination if you can—arugula brings peppery bite, spinach adds substance, and spring mix keeps things light and varied.
- Extra-virgin olive oil (3 tbsp): Don't skip the quality here; it's the backbone of your dressing and makes a real difference in how it tastes.
- Balsamic vinegar (1½ tbsp): The aged kind tastes rounder and less sharp; cheaper versions can taste one-dimensional, so this is worth the small splurge.
- Dijon mustard (1 tsp): This acts as an emulsifier and adds subtle depth without announcing itself.
- Honey (1 tsp): Just enough to balance the acidity and echo the beets' natural sweetness.
- Salt and freshly ground black pepper: Taste as you go; the beets already contribute sweetness, so you want brightness in the dressing.
Instructions
- Heat your oven and prepare the beets:
- Preheat to 200°C (400°F) while you scrub each beet under cold water until the skin is clean. Wrap them individually in foil—this traps steam and helps them cook evenly and peel easily afterward.
- Roast until tender:
- Place wrapped beets on a baking sheet and roast for 35–40 minutes until a knife slides through with no resistance. The exact time depends on size, so start checking at 30 minutes; you want them soft but not falling apart.
- Cool and peel:
- Let them cool just enough to handle, then rub the skin away under cool running water—it should slip off easily. Cut into wedges or cubes depending on your preference; I usually do a mix for visual interest.
- Build your dressing:
- In a small bowl, whisk together oil, vinegar, mustard, and honey until the mixture looks slightly thick and emulsified. Season to taste, remembering that salt will intensify as it sits.
- Assemble and dress:
- Spread greens on a platter or in a bowl, arrange beets, cheese, and walnuts on top, then drizzle dressing just before serving. This way everything stays crisp and the flavors don't get muddled.
Save There was one dinner where I accidentally doubled the honey in the dressing and ended up with something almost vinaigrette-adjacent to salad dressing—but you know what? It was so good that now I do it on purpose sometimes, when I want the whole thing to taste a bit more like dessert. That happy accident taught me that recipes are really just starting points.
Making It Your Own
This salad is genuinely forgiving when it comes to substitutions. I've made it with pecans instead of walnuts on days when that's what I had in the pantry, and with feta cheese when I ran out of goat cheese—both worked beautifully. The core idea of sweet roasted vegetables meeting creamy cheese and crisp greens is flexible enough to adapt to what you find at the market or what's already in your kitchen.
Pairing and Serving Ideas
This works as a side dish alongside grilled chicken or fish, but I honestly find it substantial enough to be the main course, especially if you add a thick slice of toasted bread on the side to soak up the dressing. In cooler months, I sometimes add a warm element—a soft-boiled egg or roasted chickpeas—which changes the temperature play and makes it feel more like a complete meal without losing any of that fresh, bright feeling.
Timing and Storage
The beauty of this salad is that you can do most of the work hours ahead—roast the beets, make the dressing, toast the walnuts, wash the greens. Keep everything separate in containers, and when people arrive, you just assemble and toss. The salad is best served immediately after dressing, though leftovers still taste good the next day if you keep the greens separate and dress them fresh.
- Store roasted beets in an airtight container in the fridge for up to five days and they're ready whenever you want them.
- The vinaigrette keeps for a week; just shake it up before using since the oil and vinegar naturally separate.
- Toast your walnuts fresh each time if you can, but they'll stay fresh in an airtight container for several days.
Save This salad has become one of those dishes I make when I want to feel like I'm cooking something special without any of the stress. It's the kind of recipe that reminds you that sometimes the most elegant food comes from the simplest combinations.
Recipe Help
- → How do I roast beets properly?
Wrap cleaned beets individually in foil and roast at 200°C (400°F) for 35-40 minutes until tender. Let cool before peeling.
- → Can I substitute walnuts in this dish?
Pecans make a great alternative to walnuts, offering a similar crunch and flavor profile.
- → What cheese pairs well with roasted beets here?
Goat cheese provides a creamy contrast to the sweet beets, balancing flavors beautifully.
- → How can I make the dressing more balanced?
Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified for a perfect tangy-sweet dressing.
- → Is toasting nuts important for flavor?
Lightly toasting walnuts in a dry skillet enhances their crunch and deepens their nutty taste.