Recipes › Salad › Roasted Beet Salad Recipe

Roasted Beet Salad Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired roasted beet salad combines tender roasted beets with creamy goat cheese, candied walnuts, and a bright red wine vinaigrette. The earthy sweetness of the beets is balanced by tangy cheese and crispy greens, making it an elegant side dish or light lunch. It's a simple yet sophisticated preparation that highlights the natural flavors of quality seasonal ingredients.

Ingredients

• 600g (1.3 lb) fresh red and golden beets, unpeeled
• 60ml (1/4 cup) extra-virgin olive oil
• 30ml (2 tablespoons) red wine vinegar
• 15ml (1 tablespoon) balsamic vinegar
• 5ml (1 teaspoon) Dijon mustard
• 2 cloves garlic, minced
• Salt and black pepper to taste
• 120g (4.2 oz) mixed salad greens or arugula
• 100g (3.5 oz) creamy goat cheese
• 60g (2.1 oz) candied walnuts, roughly chopped
• 30g (1 oz) fresh mint leaves
• 15g (0.5 oz) fresh parsley, chopped

Instructions

1. Preheat oven to 200°C (400°F). Scrub beets under cold water to remove soil, then cut off the stem and root ends. Leave skin intact.

2. Cut each beet into quarters and toss with 15ml (1 tablespoon) of olive oil, salt, and pepper. Spread in a single layer on a roasting pan lined with parchment paper.

3. Roast for 40-45 minutes until beets are tender when pierced with a knife and edges are lightly caramelized. Stir halfway through cooking.

4. Remove beets from oven and let cool for 10 minutes until handling temperature. Once cooled, use your fingers or a paper towel to rub off the skin, which should slip away easily.

5. In a small bowl, whisk together the remaining 45ml (3 tablespoons) olive oil, red wine vinegar, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper. Let sit for 5 minutes.

6. Divide salad greens or arugula among four serving plates or a large platter. Arrange cooled roasted beets evenly over the greens.

7. Drizzle the vinaigrette over the beets and greens, reserving some to serve on the side. Crumble goat cheese over the top.

8. Scatter candied walnuts, fresh mint leaves, and chopped parsley over each serving. Add a final pinch of sea salt and fresh cracked pepper.

Substitutions

• Replace goat cheese with crumbled feta or ricotta salata for a sharper, saltier flavor
• Substitute candied walnuts with roasted pine nuts or sliced almonds
• Use balsamic vinegar alone if red wine vinegar is unavailable, adjusting quantity to 45ml (3 tablespoons)
• Replace fresh mint with fresh basil or tarragon for a different herb profile

Tips

• Roast beets ahead of time and refrigerate for up to 5 days; assemble the salad just before serving to keep greens crisp
• To prevent staining from beet juices, use a cutting board designated for beets or cover your work surface with parchment paper
• Wear gloves when peeling roasted beets to avoid staining your hands deep purple
• Serve the salad at room temperature rather than cold for the best flavor development and to appreciate the subtle sweetness of the roasted beets

This salad reflects Italian cuisine's tradition of celebrating seasonal vegetables simply prepared. Beets have been cultivated in the Mediterranean for centuries, and this preparation style—roasting to concentrate natural sweetness and pairing with cheese and vinegar—is common throughout northern Italy, particularly in regions like Piedmont and Tuscany where both vegetables and cheese-making traditions are strong.

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