This roasted Beet Salad is easy to prepare and bursts with the perfect balance of earthy goodness and delightful textures.
While this dish makes an amazing summer salad, because beets and oranges are often harvested in the winter, it can be enjoyed year-round!
Beets are some of my favorite root vegetables. They have a delicious earthy taste and a bit of sweetness. They pair well with bright, acidic fruit and creamy cheese.
This beet salad is fresh and flavorful. The creamy saltiness of the cheese adds a smoothness that contrasts with the crunchy nuts. Each ingredient pairs together for the perfect bite.
While this beet salad is formed around a bed of greens, it could also be made as a simple salad of just beets, orange slices, cheese, and nuts covered in this rich vinaigrette. Arugula could also be incorporated to provide a fresh contrast to the sweetness of the beets. Either way, it is a delicious salad!
Try pairing this salad with one of these delicious soups: Asparagus Soup, Creamy Sausage Tortellini Soup, or Chicken Gnocchi Soup.
Table of Contents
Why We Love Roasted Beets Salad
- Beet Salad is the perfect side dish, complementing a variety of main courses.
- This salad recipe includes simple, fresh ingredients.
- Beet Salad is nutritious, packed with vitamins and minerals.
Recipe Ingredients
- Goat Cheese: Creamy and tangy, it contrasts with the beets’ earthiness.
- Orange Slices: Juicy and acidic, they brighten the salad with a refreshing citrus flavor and a burst of sweetness.
- Balsamic Vinegar: Sweet and tangy, it provides depth and a rich flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Nut Alternatives: If you want to try a different type of nut, substitute walnuts with almonds, pecans, or hazelnuts. Toasted sliced almonds, pine nuts, chopped pecans, or hazelnuts offer a similar crunchy texture and subtly sweet, nutty flavors.
- Green Options: For a different twist, consider using various greens in your Roasted Beet Salad. Substitute or mix the baby salad greens with arugula, baby spinach, or kale. Arugula adds a peppery bite, spinach brings a mild, tender texture, and kale offers a hearty, slightly bitter flavor.
How to Make Beet Salad
Step 1: Preheat the oven to 450°F (230°C).
Step 2: Using a large piece of aluminum foil, wrap the beets, whole, with foil. Place on a baking sheet and bake for 1 hour.
Step 3: As the beets are baking, you can prep the other ingredients. Place a skillet over medium heat and add the chopped walnuts. Cook them until warm. Just as they are beginning to toast, add the maple syrup. Stir until the walnuts are evenly toasted. Remove them from the heat and set them aside to cool.
Step 4: To make the beet salad dressing, add the orange juice concentrate, vinegar, and olive oil to a small bowl and mix together. Set aside.
Step 5: When the beets have finished baking, let them cool a bit and use a paper towel to rub off the skin. Cut the beets into cubes.
Assemble the Salad
Step 1: Place a helping of salad greens onto 4 individual plates.
Step 2: Sprinkle the candied walnuts over the greens.
Step 3: Add the cubed beets, orange pieces, and goat cheese to each salad plate.
Step 4: Drizzle the salads with the dressing. Enjoy.
Dressing Suggestions
- Balsamic Vinaigrette: In a mason jar, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, a minced garlic clove, salt, and pepper. Seal with the lid and shake well to combine. Drizzle over the salad for a delicious twist.
- Citrus Vinaigrette: Mix fresh lemon juice, orange juice, olive oil, honey, and a pinch of salt and pepper. This dressing adds a refreshing, tangy flavor to your salad.
- Honey Mustard Dressing: For a sweet and tangy option, use honey mustard dressing. Combine honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper.
Expert Tips
- Preventing Dressing Separation: Whisk the orange juice concentrate, vinegar, and olive oil vigorously to emulsify the dressing. Adding a pinch of mustard powder can also help the ingredients blend better and stay mixed longer.
- Handling Beets: Beets will stain things like hands and countertops, so prepare with care. To avoid getting your hands stained while peeling and cutting the beet, use a latex glove or a paper towel to hold the beet.
FAQs
Try topping the Roasted Beet Salad with cooked steak, grilled chicken, or pan-seared salmon for a more satisfying and protein-packed dish.
Yes, it is possible to cook beets in the Instant Pot. Scrub the beets to remove any excess dirt, pour about 1 cup of water into the Instant Pot, then place the trivet in it. Place about 6 beets on top of the trivet and cook on high pressure for 28 minutes. Use quick release after the time is up. Let them cool, then peel them, then slice them.
Storage Info
To STORE Roasted Beet Salad, keep it in an airtight container in the refrigerator for up to 3 days without the salad dressing. The beets will color the lettuce and any cheese you add in.
You can FREEZE your cooked beets to use throughout the year. Spread them out on a cookie sheet to prevent clumping, then place them into a freezer-safe bag once solidified.
More Delicious Recipes to Try
Beet Salad Recipe
Ingredients
- 4 medium beets - scrubbed and trimmed
- 1/3 c chopped walnuts
- 3 tbsp maple syrup
- 1 (10 oz) package mixed baby salad greens
- 1/2 c frozen orange juice concentrate
- 1/4 c balsamic vinegar
- 1/2 c extra virgin olive oil
- 1 orange - peels, sliced and cut into pieces
- 1/4-1/2 c goat cheese crumbles
Instructions
- Preheat the oven to 450°F (230°C).
- Using a large piece of aluminum foil, wrap the beets, whole, with foil. Place on a baking sheet and bake for 1 hour.
- As the beets are baking, you can prep the other ingredients. Place a skillet over medium heat and add the chopped walnuts. Cook them until warm. Just as they are beginning to toast, add the maple syrup. Stir until the walnuts are evenly toasted. Remove them from the heat and set them aside to cool.
- To make the beet salad dressing, add the orange juice concentrate, vinegar, and olive oil to a small bowl and mix together. Set aside.
- When the beets have finished baking, let them cool a bit and use a paper towel to rub off the skin. Cut the beets into cubes.
Assemble the Salad
- Place a helping of salad greens onto 4 individual plates.
- Sprinkle the candied walnuts over the greens.
- Add the cubed beets, orange pieces, and goat cheese to each salad plate.
- Drizzle the salads with the dressing. Enjoy.
can you use canned beets?
Hi Cyndi! Yes of course! It will make this recipe a lot quicker using canned beets.
This is one of the best salad recipes ever! So refreshing and tasty! I loved it!
Thank you!! So glad you enjoyed the salad. It’s a great way to use those yummy beets!
My new favorite recipe for beets! I love the combination of flavors.
Thank you!! This is a fun salad combo. And a fun way to use beets!
I have learned to really love beets! This salad is refreshing & tasty!! Love the goat cheese on top!