This Roasted Beet salad might just be the most beautiful salad I’ve ever made. It is not only beautiful, it tastes amazing, too. It is almost 80° F. here today, and I have a craving for something light but satisfactory.
My version of Roasted Beet salad has balsamic vinegar dressing, goat cheese, walnuts and mixed baby greens. I love the ruby red color of the beets, it reminds me of my mom’s ruby ring. The only hard part of this recipe is the wait time for them to be done in the oven and after that, all you have to do is assemble the salad. How easy is that? You can also roast them ahead of time if you don’t plan to make the salad right away.
Let’s cook some food!
Preheat oven to 425 degrees F. Cut the beets from their stems, clean them. Wrap them individually in foil and place them on a baking sheet; bake until they are slightly soft to the touch, 45 minutes to 1 hour depending on their size. When done, remove from the oven.
Leave them in the foil and allow them to cool. When cool the foil is cool enough to handle, remove the foil and then peel off the beet skins. Wear gloves if you don’t want them to stain your fingers. I don’t mind so I didn’t wear them, I washed my hands right away and I didn’t end up with any stains.
Cut them into wedges, I cut them on the foil to prevent my cutting board from getting stained.
For dressing, I used honey, balsamic vinegar, extra virgin olive oil, salt and pepper.
Whisk balsamic vinegar, honey, salt, pepper, extra virgin olive oil in a large bowl.
Add mixed green salad into the bowl, toss the salad and the dressing together. Place the mixed greens onto the plates.
Add the beets and the remaining dressing in the bowl, toss gently. The reason we don’t just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink. But if you don’t mind, go for it, you can just toss everything together.
Scatter beets on top of the mixed green, followed by crumbled goat cheese and chopped walnuts. There you have it, Roasted Beet Salad. Serve right away. Enjoy!
If you like salads, I have a few recipes that you might like.
Mixed Green Salad with White Truffle Oil
Pear Gorgonzola Salad with Balsamic Vinaigrette Dressing
Grilled Chicken Cherry Tomato Blackberry Salad
Grilled Peach and Blackberry Salad
Mixed Green Salad with Prosciutto and Burratta
Tomato Avocado Salad with Balsamic Reduction
Caprese Salad with Balsamic Reduction
Hope you give them a try as well. 🙂
- 3 medium beets, cut stems off and clean.
- 4 oz. mixed green salad
- ¼ cup walnut, coarsely chopped
- 2 oz. goat cheese
- Dressing:
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- a pinch sea salt
- a pinch black pepper
- 2 tablespoons extra virgin olive oil
- Preheat oven to 425 degrees. Cut the beets from their stems, clean them. Wrap them individually in foil and place them on a baking sheet; bake until they are slightly soft to the touch, 45 minutes to 1 hour depending on their size. When done, remove from the oven. Leave them in the foil and allow them to cool.
- Remove the foil and then peel off the beet skins. Wear gloves if you don't want them to stain your fingers. Then cut them into wedges.
- For dressing, whisk balsamic vinegar, honey, salt, pepper, extra virgin olive oil in a large bowl.
- Add mixed green salad into the bowl, toss the salad and the dressing together. Place the mixed greens onto the plates. Add the beets and the remaining dressing in the bowl, toss gently.
- Scatter beets on top of the mixed green, followed by crumbled goat cheese and walnuts. Serve right away.
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