Roasted Beetroot Walnut Salad

I stumbled on this combination one autumn afternoon when I had three beetroots left from the farmers market and no plan for dinner. The earthy sweetness of roasted beets paired with sharp goat cheese turned into something I now crave regularly. Its become my go-to whenever I want color and comfort on the same plate.

I first served this to friends who claimed they didnt like beetroot. Watching them go back for seconds taught me that roasting transforms vegetables in ways boiling never can. The kitchen smelled like warm earth and caramel, and everyone stayed at the table longer than usual. That night, this salad became more than a side dish.

Ingredients

• Beetroots: Choose firm, medium-sized ones with smooth skin, they roast evenly and peel easily once tender.
• Mixed salad greens: Arugula brings peppery bite, spinach adds softness, and watercress gives a fresh sharpness that cuts through the richness.
• Walnut halves: Toasting them in a dry pan releases their oils and deepens their flavor, turning them from soft to crisp.
• Goat cheese: The tangy creaminess melts slightly when it meets warm beetroot, creating little pockets of richness.
• Extra virgin olive oil: Use a good one here, its flavor shines through in the dressing.
• Balsamic vinegar: A quality balsamic adds depth without sharpness, look for one thats slightly syrupy.
• Dijon mustard: This emulsifies the dressing and adds a subtle kick that balances the honey.
• Honey: Just enough sweetness to round out the vinegars acidity and echo the beetroots natural sugar.
• Salt and black pepper: Season each component as you go, it makes a difference in the final layers of flavor.

Instructions

Roast the beetroots:

Preheat your oven to 200°C (400°F). Wrap each scrubbed beetroot tightly in foil and place them on a baking tray, then roast for 35 to 40 minutes until a knife slides through with no resistance.

Cool and peel:

Let the beetroots cool just enough to handle, then rub off the skins with your fingers or a paper towel. Cut them into wedges while theyre still slightly warm.

Toast the walnuts:

Heat a dry frying pan over medium heat and add the walnut halves, stirring constantly for 2 to 3 minutes. Youll smell them turn nutty and fragrant, pull them off the heat immediately to avoid burning.

Make the dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified. Taste and adjust the balance to your liking.

Assemble the salad:

Scatter the salad greens across a large platter or individual plates, then arrange the warm beetroot wedges on top. Sprinkle the crumbled goat cheese and toasted walnuts over everything, then drizzle the dressing just before serving.

Save

One winter evening, I brought this salad to a potluck and watched it disappear before the main course arrived. Someone asked if I'd made it from a restaurant recipe. I realized then that simple ingredients, treated with care, can feel special without trying too hard.

Ingredient Swaps and Variations

If goat cheese isnt your thing, crumbled feta works beautifully and brings a saltier edge. I sometimes add orange segments or thinly sliced apples when I want a fruity contrast, they lighten the dish and add a juicy crunch. A handful of pomegranate seeds scattered on top also brings bursts of sweetness and a jewel-like finish.

Storing and Serving

You can roast the beetroots up to two days ahead and keep them in the fridge, just bring them to room temperature before assembling. The dressing also keeps well in a jar for up to a week, shake it vigorously before using. I like serving this salad as a starter or alongside roasted chicken, and it pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Noir.

What to Watch For

Beetroots vary in size, so check them after 30 minutes if yours are small or after 45 if theyre large. The dressing should taste balanced, if its too sharp, add a little more honey, if its too sweet, a splash more vinegar will bring it back. Assemble the salad on a platter if youre serving a crowd, it looks generous and lets everyone help themselves.

• Use gloves or rub your hands with lemon juice after handling beetroots to avoid staining.
• Taste the dressing before drizzling, every balsamic vinegar has a different sweetness level.
• Serve this salad at room temperature for the best flavor, cold beetroots lose some of their sweetness.

Save

This salad has taught me that vegetables deserve the same attention we give to meat or dessert. It rewards you with color, texture, and a quiet kind of elegance that makes any meal feel worthwhile.

Recipe FAQs

→ How do I roast beetroots properly?

Wrap beetroots in foil and roast at 200°C (400°F) for 35–40 minutes until tender when pierced with a knife.

→ Can I substitute goat cheese in this salad?

Yes, feta cheese works well as an alternative, providing a similar creamy and slightly tangy flavor.

→ What’s the best way to toast walnuts?

Toast walnuts in a dry frying pan over medium heat for 2–3 minutes, stirring frequently until fragrant and lightly browned.

→ How is the dressing made for this salad?

Whisk together extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper for a tangy, balanced dressing.

→ Can this salad be paired with wine?

Yes, it pairs beautifully with crisp Sauvignon Blanc or a light Pinot Noir, enhancing the salad’s flavors.