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a roasted beet salad has bits of goat cheese and candied walnuts atop it, ready to serve

Roasted Beet Salad

5 from 1 vote
Sweet and earthy beets dance with tangy goat cheese, crunchy candied walnuts, and a drizzle of rich balsamic in this Roasted Beet Salad.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Ingredients 

Roasted Beets Ingredients

  • 1 pound beets approximately 4 medium sized scrubbed, trimmed, and cut in half
  • 1 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Salad Ingredients

  • 8 ounces mixed salad greens
  • ¼ cup balsamic vinaigrette homemade or store-bought
  • 4 ounces goat cheese crumbled
  • ½ cup candied walnuts homemade or store-bought

Instructions

To Roast the Beets

  • Preheat your oven to 425°F. Trim the tops and roots off the beets. Wash thoroughly, scrubbing with a vegetable brush. Then, cut in half for roasting.
  • Place the beets on the baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast the beets for 45 minutes.
  • The pieces should be tender when poked with a fork. If needed roast another 5-10 minutes. Use a paring knife to remove the skins and thinly slice the beets.

To Make the Salad

  • Spread the greens across a large platter, place them in a salad bowl, or divide them between individual plates or bowls.
  • Layer the sliced beets over the greens. Top with goat cheese and walnuts. Lightly drizzle with balsamic vinaigrette before serving. Toss each salad, if desired, before serving.

Nutrition

Calories: 275kcal · Carbohydrates: 20g · Protein: 7g · Fat: 19g · Saturated Fat: 3g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Cholesterol: 7mg · Sodium: 689mg · Potassium: 494mg · Fiber: 4g · Sugar: 13g · Vitamin A: 989IU · Vitamin C: 22mg · Calcium: 58mg · Iron: 2mg
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