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Roasted beet salad with greens and feta cheese on a white plate

Roasted Red Beet Salad

A warm, comforting salad featuring sweet roasted red beets, crunchy walnuts, and tangy goat cheese, perfect for cozy dinners and gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Modern comfort
Calories: 320
Ingredients Method Notes

Ingredients
  

For the roasted beets
  • 2 pounds red beets, trimmed and scrubbed Choose firm beets without soft spots or wrinkles.
  • 2 tablespoons olive oil, divided Use high-quality extra virgin olive oil for dressing.
  • 1 teaspoon kosher salt, divided Reserve some for seasoning the salad later.
  • 1/2 teaspoon black pepper, divided
For the salad
  • 6 cups mixed greens Sturdy greens like baby kale are preferred.
  • 1/2 cup walnuts, roughly chopped Toast for better flavor.
  • 1/4 cup crumbled goat cheese or feta cheese Both options work well.
  • 2 tablespoons fresh parsley or dill, chopped Add at the end to retain color.
For the dressing
  • 1/4 cup olive oil More extra virgin olive oil.
  • 2 tablespoons lemon juice Brightens the dressing.
  • 1 teaspoon Dijon mustard Helps emulsify the dressing.
  • 1/2 teaspoon honey For sweetness; substitute with maple syrup for vegan.
  • Salt and pepper to taste

Method
 

Roasting the Beets
  1. Preheat the oven to 400°F (200°C).
  2. Roast beets with oil, salt, and pepper for 45-60 minutes until tender. Peel and cube after cooling.
  3. Wrap beets loosely in foil for steam or roast uncovered for caramelization.
Prepare the Walnuts
  1. Toast walnuts in a skillet over medium heat for 3-5 minutes until fragrant and golden. Cool.
  2. Shake the pan frequently to avoid burning.
Make the Dressing
  1. Whisk dressing ingredients until emulsified. Season to taste.
  2. Start with lemon juice and mustard, then stream in olive oil while whisking to emulsify.
Assemble the Salad
  1. Combine greens, beets, walnuts, cheese, and herbs in a large bowl.
  2. Dress salad just before serving and toss gently to combine.
  3. Add only a little dressing at first to avoid soggy leaves.

Notes

For a vegan version, replace goat cheese with marinated firm tofu and honey with maple syrup. For a milder taste, use golden beets and reduce lemon juice in the dressing.