Roasted Red Beets Salad
Ingredients
- 1 pound red beets , trimmed and scrubbed
- 1 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 4 cups green salad , like butter lettuce
- 1/4 cup walnuts
- 1/4 cup crumbled goat cheese or feta cheese
- fresh parsley , chopped
- 2 tbsp balsamic vinaigrette
Instructions
- Preheat the oven to 400°F (200°C). Trim and wash the beets, then place them on a piece of aluminum foil. Drizzle with olive oil and season with salt and pepper. Wrap them tightly into a sealed packet to trap the steam—this helps them cook evenly and stay tender. Place on a tray and roast for 45–60 minutes, depending on size, until a knife slides in easily. Let them cool slightly, then rub off the skins using a towel. Cut into bite-sized cubes.
- Spread the walnuts in a single layer on a baking tray. Place them in the oven and toast for about 5 minutes, until lightly golden and fragrant. Check them halfway through and give the tray a gentle shake—they should color evenly but not darken too much. Remove from the oven and let them cool completely to keep their texture.
- In a large bowl, combine the greens with the roasted beets, toasted walnuts, cheese, and fresh herbs. Distribute everything evenly so each bite has contrast in flavor and texture.
- Add the balsamic dressing just before serving to keep the leaves crisp. Toss gently so everything is lightly coated without bruising the greens. Serve immediately.
Notes
- Roasting the beets
Wrapping the beets in foil helps them steam gently while roasting, keeping them tender and concentrated in flavor. For a slightly deeper, more caramelized taste, you can open the foil for the last 10–15 minutes. - Even cooking
Try to use beets of similar size so they cook at the same rate. Larger beets may need a bit more time. - Toasting the walnuts
Keep a close eye on the walnuts in the oven—they can go from perfectly toasted to bitter quite quickly. Let them cool fully to maintain their crunch. - Assembling the salad
Dress the salad just before serving to keep the greens fresh and crisp. If preparing ahead, keep all components separate and combine at the last moment. - Make it your own
You can swap the cheese depending on what you have—goat cheese, feta, or a mild blue all work well with the beets and walnuts.