This easy to make and bursting with flavor Roasted Beet Salad is made with roasted beets, goat cheese, walnuts, baby spinach, and a homemade vinaigrette.
My family loves beets. I still can’t believe I was well into my 30s before I ever even tried my first beet. I had no idea what to do with it! Since then, I’ve made all sorts of goodies like beet soup, citrus beet salad, smoothies with the beet greens, heart beet pancakes for valentines day, and now this roasted beet salad. Roasting beets in the oven is super easy – just wrap them in foil with the skin on and cook them until they’re soft. Then, when they’re cool enough to touch, the peel slides right off and you do whatever you want with them. I only used two of the four beets in the photo below for this recipe and the other two went into the pancakes (which, by the way, were the best damn pancakes I’ve ever had).
Beets and goat cheese go together like peanut butter and jelly, wine and chocolate, or me when I’m tired and my f-ugly comfy clothes that I don every night. In other words, they are perfectly matched. I paired roasted beets and goat cheese together in a simple appetizer during the holidays and it was like crack. I kid you not.
This salad, much like a lot of things I make, can be totally tweaked to your liking. That’s the beauty of a salad – you really don’t need to follow a recipe exactly, but I tell you how I did it so you can decide if you want to do it the same way or change things up a bit. I sliced my beets into fat julienned pieces because they’re easy to grab with the fork. The walnuts will give you enough trouble… why make the eating process more painful with difficult beets?
I also wanted to show you the difference between a “pretty” salad where I coated the greens in the dressing and added everything on top, and what I call the “edible” salad where I took everything on the plate, threw it back in the bowl, and gave it a good stir so that each bite was perfectly coated with the dressing. I’m one of those weird eaters where I like to have a little bit of everything in each bite. You’ll never see me eat all the mashed potatoes, then all the meat, then all the veggies in a meal; each bite will have a little bit of each. That’s why I prefer my salad fully tossed, but again, its up to you.
Roasted Beet Salad
- 2 whole beets roasted
- 10 ounces dark leafy greens I used a combination of spinach, arugula, baby kale, baby chard
- 4 ounces goat cheese crumbles
- 1/2 cup walnut pieces
- 1/2 cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 shallot minced
- 1 teaspoon dijon mustard
- salt and pepper to taste
To roast the beets, wrap in foil with skin on and cook in 400 degree F oven until soft, 45-60 minutes depending on the size of your beets. Once cool enough to handle, peel off skin and slice remaining beets to desired size.
You may toast the walnuts, if you desire, but adding them to a small saute pan and cooking over medium heat while constantly stirring until they start to slightly brown and smell toasted, about 5 minutes.
To make the vinaigrette, combine olive oil, vinegar, shallot, and dijon and whisk until fully emulsified.
To serve salad, you may either layer ingredients on chilled salad plates and serve dressing on the side, or you may toss everything including the desired amount of dressing in one large bowl. Top with salt and freshly ground pepper, as desired.