Beet Salad Recipe

Preheat and prepare beets

Preheat the oven to 400°F (200°C). Trim the beet greens about 1/2 inch from the tops (reserve greens if desired for another use). Rinse beets under cold water and scrub gently to remove dirt.

Wrap each beet individually in aluminum foil after drizzling with 1 tablespoon olive oil total and sprinkling the 1/2 teaspoon salt and 1/4 teaspoon black pepper evenly over them (toss beets in oil, salt, pepper first, then wrap).

Place wrapped beets on a baking sheet and roast in the preheated oven for 45–60 minutes, depending on size, until a knife inserts easily to the center. Medium beets usually take about 50 minutes.

Remove beets from oven and let cool for 15–20 minutes until they are cool enough to handle. Unwrap and rub the skins off with your fingers or a paper towel; skins should slip off. Slice roasted beets into 1/4-inch rounds or cut into wedges. Set aside to cool to room temperature.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 1/2 tablespoons red wine vinegar, 1/2 teaspoon Dijon mustard, and 1 teaspoon honey or maple syrup.

Add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk vigorously (or shake in a jar with a lid) until the dressing emulsifies and is smooth. Taste and adjust acid or sweetness as desired.

If using the minced shallot from the Salad Components section, stir the minced shallot into the dressing to lightly pickle it and mellow the shallot flavor for about 5–10 minutes before assembling.

Toast walnuts in a dry skillet over medium heat, shaking the pan frequently, for 3–5 minutes until fragrant and lightly browned. Remove from heat and roughly chop if whole.

In a large bowl, combine 4 cups mixed salad greens and 2 tablespoons chopped fresh parsley. If using lemon zest, finely grate the lemon and add the zest now.

Add the cooled roasted beet slices to the greens and lightly toss to distribute. Crumble 3/4 cup goat cheese over the salad and sprinkle the toasted walnuts on top.

Drizzle the prepared dressing over the salad—start with about 2 tablespoons and gently toss to coat. Add more dressing if desired, but avoid overdressing. Adjust seasoning with a small pinch of salt and a grind of black pepper to taste.

Transfer to a serving bowl or platter. Garnish with any additional chopped parsley and a few extra crumbles of goat cheese. Serve immediately.