Roasted Beet Salad


Now that fall is officially here and we are out of that grey area after Labor Day but before the 22nd of September….let’s talk about fall food!  There’s nothing quite like the colors of roasted beets that look like fall on a platter.  This recipe is easy, as long as you plan ahead a little so that you have time to roast the beets and make the dressing, after that….assembly is quick and the presentation is beautiful and elegant.

Roasted Beet Salad

This salad requires a little planning ahead, but if you do, all that's left is simple assembly before dinner or guests arrive and you have a beautifully presented dish.
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Salad
Cuisine American
Servings 8 people


  • 6 Beets Red/Gold Colors
  • Kosher Salt & Pepper
  • 1/2 cup Walnuts chopped
  • 1 Tablespoon Honey
  • 1 Tablespoon Shallots diced
  • 1/4 cup Champagne Vinegar Can sub another vinegar if desired
  • 1/2 cup EVOO
  • 1 Tablespoon Dijon Mustard
  • Goat Cheese crumbled
  • 1 Orange Peel
  • 1/2 Orange juiced
  • Baby Spinach washed and dried
  • Baby Arugula washed and dried


  • Preheat oven to 350F, spread walnuts on a rimmed baking sheet and bake for about 8 minutes, until toasted but not too dark. Remove and set aside. Increase oven temp to 400F.
  • Cut tops off beats, scrub clean and place in foil on a baking sheet. I separate the red from the gold beets, as the colors will bleed into each other. Drizzle with EVOO, salt and pepper and a few small pieces of orange peel, squirt with a little freshly squeezed orange juice over the top. Wrap the foil packets up tightly and roast for about 1 hour at 400F until fork tender. Remove and set aside to cool.
  • When cool enough to handle, remove skin of beets (I use a few paper towels and it slides right off). Chop into 1" chunks and set aside.
  • Make the dressing...Combine the honey, finely diced shallot, champagne vinegar, Dijon, salt and pepper in a bowl. Drizzle in EVOO while wisking. Pour a small amount over the warm beets, they will absorb some of the delicious flavors!
  • Time to assemble the baby spinach and arugula in a large serving bowl, toss with a little more of the vinaigrette (you won't need all of it, go a little at a time and taste as you go). Top with beets, toasted walnuts and crumbled goat cheese and voila!


This is my go-to vinaigrette recipe for so many salads, keep it handy!  It's so easy to make and then if you have leftovers, you can store it in an airtight jar for up to a week for use.

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