Roasted Beet Salad
Add a touch of elegance to your table with this roasted beet salad. The combination of balsamic dressing, toasted pecans, and goat cheese is simply divine.
A roasted beet salad is a fabulous way to enjoy the beetroot. Roasting brings out the natural sweetness of the beets, while the balsamic dressing adds a bright, tangy contrast. Toasted pecans add crunch, and creamy goat cheese rounds it all out. It’s colorful, too, and makes an attractive addition to a brunch or dinner buffet table. Plus, you can roast the beets a few days in advance, making the salad a quick and easy dish to throw together just before serving.
Why You’ll Love It
Elegant and vibrant. A visually stunning salad that tastes as good as it looks.
Perfect flavor balance. Sweet roasted beets, tangy dressing, crunchy pecans, and creamy goat cheese work in harmony.
Make-ahead friendly. Roast the beets in advance for easy assembly when you’re ready to serve.
Ingredient Notes
- Beets: Red beets are traditional, but golden or Chioggia beets work beautifully as well.
- Oil: Used to roast the beets; helps enhance browning and flavor.
- Greens: Spring mix, arugula, or baby spinach make a fresh, peppery base.
- Red onion: Adds sharpness and color contrast.
- Balsamic dressing: A simple mix of vinegar, olive oil, Dijon mustard, salt, and pepper.
- Pecans: Toasted halves add crunch and a rich, nutty flavor.
- Goat cheese: Crumbled over the top for creamy tang—substitute with feta if desired.
Steps to Make Roasted Beet Salad
- Roast the beets. Scrub and trim the beets, toss with oil, and roast covered until fork-tender. Let cool, peel, and dice.
- Make the dressing. Combine balsamic vinegar, olive oil, mustard, salt, and pepper in a jar and shake, or whisk together in a bowl.
- Assemble the salad. Toss salad greens with a portion of the dressing and arrange on a platter or bowl. Add diced beets, red onions, pecans, and crumbled goat cheese.
- Finish and serve. Drizzle with more dressing, sprinkle with salt and pepper, and serve immediately.
Tips for Roasted Beet Salad
- Line your roasting pan with foil to avoid beet stains and make cleanup easy.
- Use a paper towel to gently rub off beet skins after roasting—they’ll slide right off.
- Toast pecans in a dry skillet over medium heat until fragrant, about 3 to 5 minutes.
- Dress the greens just before serving to avoid wilting.
Recipe Variations
- Cheese: Instead of goat cheese, sprinkle crumbled feta over the salad.
- Beets: Use gold, white, or Chioggia beets instead of red.
- Nuts: Replace the pecans with walnuts or almonds. Use candied pecans for a slightly sweet and crunchy element.
- Add-ins: Include orange segments or sliced apples for a fruity twist.
What to Serve With Roasted Beet Salad
- Bread: Serve with a crusty focaccia, fougasse, baguette, or flatbread, such as naan.
- Soup: Make it a delightful lunch or dinner with a cup or bowl of chicken soup or a light tomato or butternut squash soup.
- Charcuterie: Consider a charcuterie board with an assortment of cured meats, pickled items, and fruit for a lovely contrast.
How to Store and Reheat
Refrigerate: Store leftover roasted beets and dressing separately. Assembled salad is best enjoyed fresh but can be refrigerated for up to 1 day.
To make ahead: Roast and dice the beets up to 3 days ahead and refrigerate. Toast pecans and mix dressing in advance for quick final assembly.
To serve: Assemble just before serving to preserve freshness and texture.
Roasted Beet Salad
Ingredients
- 2 pounds beets, about 6 to 8 medium
- 1 tablespoon vegetable oil
- Kosher salt
- Freshly ground black pepper
- 3 to 4 ounces salad greens, e.g., arugula, spring mix, green leaf
- 1/4 cup red onion, thinly sliced
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1 1/2 teaspoons Dijon mustard
- Kosher salt
- Freshly ground black pepper
- 1/2 cup pecans, halves, toasted
- 3 to 4 ounces goat cheese, crumbled
Instructions
- Roast the Beets: Trim the beets and scrub vigorously. Arrange them in a foil-lined Dutch oven (lined to prevent staining) or a large baking dish, and toss them with the oil. Sprinkle with salt and pepper. Cover the pot with a lid or foil and roast at 400°F for about 45 minutes to 1 hour or until tender. Test with a skewer or knife. Remove the beets and let them stand until they are cool enough to handle. Peel and dice the beets and set them aside.
- Make the Dressing: In a jar with a screw-top, combine the vinegar, oil, mustard, and one pinch each of salt and pepper or to taste. Put the lid on and shake until well blended. Alternatively, whisk the dressing ingredients in a bowl.
- Plate the Ingredients: Arrange the greens on a platter or in a large serving bowl and toss with about 1/3 cup of the dressing. Arrange the diced beets, toasted pecans, and goat cheese on the greens and drizzle with more dressing.
- Serve: Sprinkle lightly with salt and pepper and serve. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
