Roasted Beet Salad Recipe

Overview

This roasted beet salad pairs earthy-sweet beets with peppery greens, creamy feta, toasted walnuts, and a bright orange-Dijon dressing. Roasting concentrates the beets’ flavor and gives their edges a lightly caramelized finish.

You can roast the beets a day ahead and refrigerate them until needed. For the best texture, keep the dressing and toppings separate until just before serving. The finished salad makes four generous side servings or two light main-course portions.

Ingredients

• 1 1/2 pounds medium beets, about 4 to 5, trimmed but unpeeled
• 1 tablespoon olive oil, plus 2 teaspoons for the dressing
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 5 ounces baby arugula or mixed salad greens
• 1/3 cup crumbled feta cheese
• 1/3 cup walnut halves or pieces
• 1 small orange
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 small garlic clove, finely grated or minced

How to make it

1. Heat the oven and prepare the beets. Heat the oven to 425°F. Scrub the beets well and trim away the leaves and root ends, leaving the skin on. Pat them dry, then rub with 1 tablespoon olive oil and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.

2. Wrap and roast. Place the beets in a baking dish or on a sheet of foil. Cover the dish tightly with foil, or wrap the beets in a foil packet. Roast for 45 to 65 minutes, depending on their size. They are ready when a thin knife or skewer slides into the center with little resistance. If the knife catches in the middle, reseal the foil and roast for another 10 minutes before checking again.

3. Toast the walnuts. While the beets roast, spread the walnuts on a small baking sheet. Toast them in the oven for 5 to 7 minutes, or until fragrant and lightly browned. Watch closely during the last minute because nuts can go from toasted to burnt quickly. Cool, then roughly chop if the pieces are large.

4. Peel and cut the beets. Let the roasted beets cool until they are comfortable enough to handle, about 10 to 15 minutes. Rub off the skins with your fingers or a paper towel; disposable gloves can help prevent stained hands. Cut the beets into 1-inch wedges or bite-size cubes. If they are still firm in the center, return them to the oven rather than trying to cut around the undercooked part.

5. Make the dressing. Finely grate 1 teaspoon of orange zest into a small bowl. Cut the orange in half and squeeze 2 tablespoons juice into the bowl. Whisk in the red wine vinegar, Dijon mustard, honey or maple syrup, garlic, the remaining 2 teaspoons olive oil, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Taste and adjust with a little more vinegar for sharpness or honey for sweetness.

6. Assemble the salad. Put the greens in a large bowl and add about two-thirds of the dressing. Toss gently until the leaves are lightly coated. Add the warm or cooled beets, feta, and toasted walnuts. Drizzle with the remaining dressing and toss once or twice, just enough to distribute it without crushing the cheese.

7. Serve immediately. Transfer the salad to a serving platter or individual plates. The greens should look lightly glossy rather than wet, the beets should be tender throughout, and the walnuts should still have some crunch.

Expert tips

• For evenly cooked beets: Choose beets of similar size. Very large beets can be halved before roasting, but keep smaller ones whole so they do not dry out.
• To reduce staining: Peel the beets over the baking dish or a sheet of parchment, and use a paper towel to rub away the skins.
• If you do not have orange: Use 2 tablespoons lemon juice and add an extra 1 teaspoon honey or maple syrup to soften the sharper acidity.
• Easy substitutions: Goat cheese can replace feta, pecans can replace walnuts, and baby spinach or chopped romaine can replace arugula. For a nut-free salad, use toasted pumpkin seeds.
• If the dressing tastes flat: Add salt first, then a small splash of vinegar. Beets vary in sweetness, so the dressing may need a little adjustment after they are added.
• If the salad becomes watery: The beets were probably assembled while very hot or were not drained after releasing moisture. Let them cool for a few minutes and blot excess liquid before tossing.

Serving and storage

Serve the salad as a side with roasted chicken, grilled fish, grain bowls, or a simple soup. For a more filling vegetarian plate, add 1 cup of cooked lentils or 1/2 cup cooked quinoa and increase the dressing by about 2 tablespoons.

Store roasted beets in an airtight container in the refrigerator for up to 4 days. Keep the dressing refrigerated in a separate jar for up to 4 days and shake it before using. Store assembled salad only if necessary; the greens will wilt, and the walnuts will lose their crunch. Do not leave the dressed salad at room temperature for more than 2 hours.

Frequently asked questions

Can I roast the beets ahead of time?

Yes. Roast, peel, and cut the beets up to 4 days ahead, then refrigerate them in an airtight container. Bring them close to room temperature before assembling, or serve them chilled.

Do I need to peel beets before roasting?

No. Roasting beets with their skins on helps retain moisture. The skins slip off more easily after roasting and cooling slightly.

Why are my roasted beets still hard?

They likely need more time or were larger than expected. Cover them again and roast at 425°F in 10-minute increments until a thin knife slides easily into the centers.

Can I make this salad without dairy?

Yes. Omit the feta or replace it with a dairy-free feta-style cheese. The salad will still have plenty of contrast from the sweet beets, acidic dressing, greens, and toasted walnuts.

How do I keep the greens from wilting?

Cool the beets until warm rather than piping hot, dry the greens thoroughly, and toss with dressing immediately before serving. Keep the dressing separate if the salad will sit for more than a few minutes.

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