roast beetroot salad recipe

Written BySheba G Updated On
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The Best roast beetroot salad recipe

I’m so excited to share with you my favorite roast beetroot salad recipe. This dish has been a staple in our household for years, and it’s perfect for any occasion. I love how the sweetness of the beets pairs with the tanginess of the goat cheese, and the crunch of the walnuts adds a nice texture.

It’s also incredibly easy to make, which is why I love it so much. Simply roast the beets in the oven until they’re tender, then let them cool. Once they’re cool enough to handle, peel them and chop them into bite-sized pieces.

Next, mix the beets with some crumbled goat cheese, chopped walnuts, and a drizzle of balsamic glaze. That’s it! This salad is a great way to get your daily dose of veggies, and it’s also a beautiful dish that’s perfect for special occasions.

My kids love helping me make this salad because it’s so easy and fun to assemble. We often have this salad as a side dish at family gatherings, and everyone always asks for the recipe. It’s just that good!

I’ve made this recipe countless times over the years, and I still can’t get enough of it. The beets are so tender and flavorful, and the goat cheese adds a nice tanginess that complements the sweetness of the beets perfectly. This salad is also incredibly healthy, which is why I love serving it to my family.

The beets are packed with antioxidants and fiber, while the walnuts provide a boost of omega-3s.

Roast Beetroot Salad

4.7 from 727 votes

This vibrant roast beetroot salad combines sweet, earthy roasted beets with tangy goat cheese and crunchy walnuts. Tossed with a simple balsamic vinaigrette and fresh greens, it makes a stunning side or light main course.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

4 medium beetroots, scrubbed and trimmed
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups mixed salad greens
1/2 cup crumbled goat cheese
1/3 cup walnuts, toasted
1/4 cup dried cranberries

For the Vinaigrette

3 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 small shallot, finely minced
Salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F.
2Wrap each beetroot individually in aluminum foil and place them on a baking sheet.
3Roast the beets for 45 to 60 minutes, until they are tender when pierced with a fork.
4Let them cool slightly, then rub off the skins using a paper towel or your fingers.
5Cut the peeled beets into bite-sized wedges or slices.
6In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, and minced shallot.
7Slowly drizzle in the extra virgin olive oil while whisking until emulsified, then season with salt and pepper.
8In a large bowl, combine the mixed greens, roasted beet pieces, toasted walnuts, and dried cranberries.
9Drizzle with the vinaigrette and toss gently to coat.
10Divide the salad among plates and top with crumbled goat cheese.
11Serve immediately while the beets are still slightly warm or at room temperature.

🔧Equipment

Baking sheet
Aluminum foil
Mixing bowl
Small bowl or jar for vinaigrette
Chef’s knife
Cutting board
Salad tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 15mg🧂Sodium: 450mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 18g🥩Protein: 9g

📝Notes

For a vegan version, omit the goat cheese and use maple syrup instead of honey. To save time, you can use pre-cooked vacuum-packed beets, but roasting fresh beets gives the best flavor.

Watch Video Of How Roast Beetroot Salad Works

This roast beetroot salad recipe is always a good idea for any occasion. Whether you’re hosting a family gathering or just need a quick and easy side dish for dinner, this recipe is sure to please.

The best part about this recipe is that it’s incredibly versatile – you can serve it as a side dish or add some protein like chicken or salmon to make it more substantial. One thing I love about this recipe is how well it stores in the fridge – simply assemble all of the ingredients separately and store them in separate containers until you’re ready to serve.

When reheating leftovers, simply microwave each component separately until warmed through before assembling everything together again.

❓ Frequently Asked Questions About Roast Beetroot Salad

Q: What type of beets should I use for this recipe?

A: For this recipe, you’ll want to use a combination of golden beets and red beets. The golden beets will add a nice sweetness to the salad, while the red beets will provide a bit of bitterness that will balance out the flavor.

Q: Can I use regular olives instead of Kalamata olives?

A: While regular olives will work in this recipe, Kalamata olives are preferred because they have a slightly sweeter flavor that complements the beets nicely.

Q: How long should I roast the beets for?

A: To roast the beets, preheat your oven to 425°F (220°C). Place the beets on a baking sheet lined with parchment paper and roast for about 45 minutes to an hour, or until they’re tender when pierced with a fork.

Q: Can I make this salad ahead of time?

A: Yes, you can make this salad ahead of time by preparing all of the ingredients separately and then assembling them just before serving.

Q: Is this salad suitable for vegetarians?

A: Yes, this salad is suitable for vegetarians because it doesn’t contain any animal products other than cheese.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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