Roasted Beet Walnut Salad (Print View)

Sweet roasted beets paired with walnut crunch and tangy balsamic dressing on fresh greens.

# Ingredient List:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, baby kale)

→ Nuts & Cheese

03 - 2/3 cup walnut halves
04 - 3.5 oz goat cheese, crumbled

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1.5 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper to taste

# How to Make:

01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in foil and place on a baking sheet. Roast for 35–40 minutes until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges.
03 - While beets roast, toast walnut halves in a dry skillet over medium heat for 3–4 minutes until fragrant. Remove from heat and set aside.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
05 - In a large bowl, toss salad greens with half the vinaigrette. Arrange roasted beet wedges on top, sprinkle with toasted walnuts and crumbled goat cheese, then drizzle with remaining vinaigrette.
06 - Serve the salad immediately to enjoy the fresh flavors and textures.

# Expert Advice:

01 -
  • It's a salad that doesn't feel like you're being virtuous—the sweetness and richness keep you coming back for more.
  • Roasting the beets transforms them from forgettable into something almost dessert-like, while the walnut crunch and creamy cheese balance everything perfectly.
  • You can have it ready in under an hour, and it looks impressive enough to serve to people without anyone knowing how easy it was.
02 -
  • Don't skip wrapping the beets individually in foil—roasting them naked makes them dry and stringy, and that one detail changes everything.
  • Warm beets on cool greens with creamy cheese is the magic formula; it's why this salad has such balance and doesn't feel heavy or monotonous.
03 -
  • Buy beets that are similar in size so they finish roasting at the same time; uneven beets mean some are mushy while others are still firm.
  • If your balsamic vinegar is too thin and vinegary, reduce it in a small saucepan for a few minutes to concentrate the sweetness and make it syrupy.

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