A roasted beet salad is a fabulous way to enjoy the beetroot. The complementary flavors of the balsamic vinegar dressing, toasted pecan halves, and goat cheese balance the earthy flavors of the beets nicely. 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.
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.
How to Plate the Roasted Beet Salad
- Base Layer: Arrange spring greens or lettuce on a large serving platter or individual salad plates and toss with about 1/4 or 1/3 of the dressing.
- Add the Beets: Distribute the beets evenly over the greens.
- Red Onions: Scatter the sliced red onions over the beets.
- Pecans: Sprinkle the toasted pecans over the salad.
- Goat Cheese: Crumble the goat cheese and sprinkle over the salad.
- Dressing: Drizzle with a little more balsamic dressing and offer the remaining dressing at the table.
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.
Roasted Beet Salad
Add a touch of elegance to your table with this roasted beet salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Salads
Ingredients
Scale
- 2 pounds beets, about 6 to 8 medium
- 1 tablespoon vegetable oil
- Kosher salt
- Freshly ground black pepper
- 3 to 4 ounces baby salad greens (e.g., arugula, spring mix, green leaf)
- 1/4 cup thinly sliced red onion
- 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 toasted pecans halves
- 3 to 4 ounces goat cheese, crumbled
Instructions
- Roast the Beets: Trim the beets and scrub vigorously. Arrange them in a foil-lined —lined to prevent staining— Dutch oven or large baking dish with a lid and toss them with the oil. Sprinkle with salt and pepper. Cover the pot and roast 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!
