Save The first time I served this salad, my friend Sarah actually paused mid conversation and just stared at her plate. Those jewel toned beets against the bright greens looked like something from a restaurant menu, not my tiny apartment kitchen. I had discovered by accident that roasting beets whole in foil made them impossibly sweet and tender, nothing like the mushy boiled ones I remembered from childhood dinners. Now whenever I see beets at the farmers market, I grab an extra bunch because I know someone will ask for that salad again.
Last summer I made this for a backyard dinner party and watched my normally beet suspicious father in law go back for seconds. Something about the walnuts and balsamic cutting through the sweetness changed his whole perspective on beets. There is something deeply satisfying about converting a skeptic with nothing more than properly roasted vegetables and a good dressing.
Ingredients
- 3 medium beets: Roasting them whole in foil concentrates their natural sugars and makes peeling effortless
- 120 g (4 oz) goat cheese: Its tanginess perfectly balances the sweet beets, though feta works wonderfully too
- 60 g (½ cup) walnuts: Toast them briefly for a nutty aroma that fills the whole kitchen
- 120 g (4 cups) mixed salad greens: Arugula adds peppery bite while spinach brings mild sweetness
- 3 tbsp extra virgin olive oil: Use a good quality one here since the flavor shines through
- 1½ tbsp balsamic vinegar: Adds the perfect acidic contrast to the sweet vegetables
- 1 tsp Dijon mustard: This helps the dressing emulsify into something silky and cohesive
- 1 tsp honey: Just enough to round out the sharpness without making it sweet
Instructions
- Roast the beets:
- Preheat your oven to 200°C (400°F), wrap each cleaned beet individually in foil, and roast for 35 to 40 minutes until a knife slides in easily. Let them cool until you can handle them, then rub off the skins and cut into wedges.
- Whisk the dressing:
- In a small bowl, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper, whisking until the mixture thickens slightly and looks glossy.
- Assemble the salad:
- Arrange your mixed greens on a large platter or in a wide bowl, then scatter the warm beets, crumbled goat cheese, and walnuts across the top.
- Finish and serve:
- Drizzle half the dressing over the salad and serve the rest on the side so guests can add more if they like.
Save This became my go to dinner party salad after I realized I could do everything except the final assembly hours ahead. I remember standing in my kitchen at midnight, washing dishes from a lovely evening, feeling quietly proud that something so simple had elicited so many genuine compliments.
Choosing Your Beets
I have found that smaller beets tend to be sweeter and more tender than massive ones. Look for firm ones with smooth skins and fresh greens still attached if possible. Golden beets work beautifully here too and do not stain everything red like their purple cousins.
Make Ahead Magic
The entire salad comes together in minutes if you roast and peel the beets up to two days ahead and store them in the refrigerator. The dressing can also be whisked together beforehand and kept in a jar at room temperature.
Serving Suggestions
This salad stands alone beautifully as a light lunch or starter, but also pairs wonderfully with grilled fish or roast chicken. A crisp white wine like Sauvignon Blanc cuts through the creamy cheese perfectly.
- Try adding segments of orange or blood orange for a bright citrus twist
- A handful of fresh mint leaves adds surprising freshness
- Serve with crusty bread to soak up any extra dressing
Save Sometimes the simplest salads are the ones that linger in memory longest, the ones that make people pause and really taste what they are eating.
Recipe FAQs
- → How do I roast the beets properly?
Wrap each beet in aluminum foil and bake at 200°C (400°F) for 35–40 minutes until tender when pierced with a knife. Let cool before peeling and slicing.
- → Can I substitute walnuts with other nuts?
Yes, pecans can be used as a substitute to add a different crunch and flavor profile.
- → What greens work best in this salad?
Mixed greens such as arugula, spinach, or spring mix complement the salad's flavors well.
- → How can I enhance the nutty flavor of the walnuts?
Lightly toasting the walnuts in a dry skillet for 2–3 minutes enhances their crunch and brings out richer flavors.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or a light Pinot Noir pairs beautifully with the vibrant flavors of this salad.