This roasted beet salad is filled with delicious Fall to Winter flavors including red onion, crunchy walnuts, feta cheese, and lots of sweet roasted golden beets. It’s paired with a bold, sweet, and tangy balsamic vinaigrette that will have you craving more.
Roasted beet salad is a fabulous, show-stopping salad to have on your fall dinner table. It’s one of my favorite salads to make each year during the cooler months. If you are looking for a delicious, festive salad to serve for your dinner parties and gatherings then look no further. This salad is always a hit around the dinner table, especially around the holidays, often receiving rave reviews when it arrives to the table.
Roasted beet salad is very versatile and can be paired with chicken, fish, pork, beef, casseroles, and more. If you are looking for more fall recipes, try my Kale Apple Slaw, Sweet Potato Chili, and Pan Roasted Brussel Sprouts recipes.
WHY YOU’LL LOVE ROASTED BEET SALAD
- Feel good salad. This salad is packed with key nutrients including B vitamins, Vitamin C, and Iron which means it not only tastes good but it’s good for you too!
- It’s make-ahead. You can roast and peel the beets ahead of time and store them in the refrigerator until you are ready to complete your salad (see recipe tips below).
- Delicious dressing. The dressing pairs perfectly with this salad giving it tons of bold, tangy flavor.
ROASTED BEET SALAD INGREDIENTS LIST
Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.
Salad Greens – Any salad greens or mixture will work here including spring mix, power green mixtures, spinach, and arugula mixtures.
Beets – Golden beets are my absolute favorite for this salad, but red ones will also work too.
Red onion – sliced or diced red onion adds color, subtle spiciness, and crispness to the salad.
Cheese – Feta cheese adds the perfect amount of salt to help balance out the sweet and tangy balsamic dressing.
Walnuts – The walnuts add a mild yet earthy crunch to the salad. Feel free to candy them, roast them, or leave them out altogether!
THE DRESSING
A simple, yet delicious mixture of balsamic vinegar, a touch of Dijon mustard, honey, olive oil, and shallots. It pairs well with the sweet golden beets, red onion, feta cheese, and walnuts for the perfect amount of crunch and texture. It is easy, delicious, and can be used on salads, fish, pork, and more!
HOW TO MAKE ROASTED BEET SALAD
Follow these steps to make this recipe:
- Roast the beets: Prep and clean the beets, then roast them in a preheated oven for 45 minutes to 1 hour.
- Make the dressing: In a small bowl, whisk together the brown mustard, white wine vinegar, honey, chopped parsley, and minced shallots. While constantly whisking, slowly drizzle in the olive oil and continue to whisk until combined. Season the dressing with salt and pepper and set aside.
- Make the salad: In a large bowl, add the salad greens, sliced onion, walnuts, feta cheese, and roasted beets.
- Add the dressing and toss: Drizzle the balsamic vinaigrette over the salad, then toss well to combine.
PRO TIPS FOR MAKING THIS RECIPE
- Wrap the beets in foil. My favorite method for roasted beets is wrapping them in foil. I find that the beets roast evenly and the skin peels off much easier.
- Add the beet greens. Those long, beautifully colored stems are not just for show. The beet greens are full of flavor and nutrients, so don’t waste them! Clean them and add them to the salad, or refrigerate them and cook them another day. Beet greens make a delicious addition to any dish from eggs to soups and even beans!
- Swap the cheese. I love feta cheese, but that doesn’t mean you have to. Swap out the feta in this recipe however you see fit. I have used mozzarella cheese in this recipe multiple times over the years and I love it.
- The nuts. Any kind of nuts will work here including walnuts, almonds, and pecans. You can toast them, roast them, or candy them. I have tried them all in this salad and they are all wonderful.
- Add dried fruit. Dried cranberries, cherries, or raisins add a hint of sweetness to this salad.
Roasted Beet Salad With Balsamic Vinaigrette
6
servings30
minutes1
hour1
hour30
minutesThis roasted beet salad recipe features mixed greens, red onions, feta cheese, and walnuts, tossed in a balsamic vinaigrette for the perfect balance of sweet and savory.
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Ingredients
5 oz salad mix (mixed greens, spring mix, arugula)
6 beets
1/4 cup walnuts
1/4 cup sliced red onion
1/2 cup feta cheese, crumbled
1/2 cup dried cranberries
- Balsamic Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
1 Tbsp honey
1 Tbsp Dijon mustard
1 tsp minced shallot or garlic
salt and pepper to taste
Directions
- Preheat the oven to 400°F. Clean the beets, then place them on a large parchment-lined sheet pan. Drizzle with olive oil and place the beets in the oven to roast for 45 minutes to 1 hour, or until tender. Remove the beets from the oven and allow them to cool for 20 minutes. Once the beets are cool, peel them, then cut into quarters and set aside.
- In a large bowl, add the salad greens, sliced onion, walnuts, feta cheese, and roasted beets.
- Drizzle the balsamic vinaigrette over the salad, then toss well to combine.
- Balsamic Vinaigrette Directions
- In a small bowl, whisk together the Dijon mustard, balsamic vinegar, honey, and minced shallots.
- While constantly whisking, slowly drizzle in the olive oil, and continue to whisk until combined.
- Season with salt and pepper to taste and use to dress the salad.
Notes
- Wrap the beets in foil before baking for evenly cooked beets that are also easier to peel.
