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Lettuce turn up the beet with this delicious Roasted Beet Salad with Goat Cheese and Walnuts! It’s a light, late summer dish that’s perfect for welcoming in some fall flavors!
Yesterday was my birthday. And while most people celebrate a birthday week or even month, I kind of ignore it. I’ve never liked having the spotlight on me. I’d love to crawl under the table when the birthday cake comes out and “Happy Birthday” is sung. Plus, when it’s 90-something degrees outside, there’s not much I feel like doing other than being inside with the air conditioner pumping.
Instead, I had a small celebration over the weekend and went on a little shopping spree my birthday morning. One place that I stopped at was Whole Foods. I made this roasted beet salad last week and had a craving for it again. The roasted beets give the salad a slight sweetness and every bite is a mouthful of deliciousness!
A flavorful transition from summer to fall!
To me, this salad tastes like a seasonal transition. Once my birthday ends, I am so ready for the fall (in fact, I bought a Halloween lantern and fall candles during my shopping trip yesterday). Not that I wasn’t ready for it during the first heatwave, but creeping into August makes it feel like it’s just around the corner!
This salad is just the right balance of a light summer dish with cool weather veggies that welcome in the next season. It’s perfect for making that mealtime transition from summer to fall recipes. I even whipped up a homemade balsamic Dijon dressing to drizzle onto the salad that’s tangy and slightly spicy.
I know that beets are an iffy little root veggie for some people. But if you’re trying them for the first time, I always recommend roasting them in a drizzle of olive oil. Beets are earthy, but a sweetness comes out in them when they’re roasted that makes them so delicious!
I also recommend using food safe gloves when you’re preparing beets. They’re pretty color will stain your hands (and clothes, etc.)! And don’t toss the tops! They taste similar to kale and can be used in a saute with a little olive oil and garlic.
- About 4 cups mixed salad greens
- 2 medium beets, roasted and sliced
- 1/2 small red onion, sliced
- 1/4 cup snap peas, sliced
- 1/4 cup crumbled goat cheese
- 2-3 tbsp. walnut halves, crushed
- Optional: fresh thyme
- Balsamic Dijon dressing
- 2 tbsp. balsamic vinegar
- 1/2 tbsp. Dijon mustard
- 1 tsp. honey
- 1 tbsp. extra virgin olive oil
- Salt and pepper, to taste
- Divide salad greens evenly among salad plates.
- Top with roasted beet slices, snap peas, goat cheese, walnuts.
- Garnish with fresh thyme and drizzle with balsamic Dijon dressing.
- In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and olive oil.
- Season with salt and pepper.
- Then, drizzle over each of the salads.
To roast the beets: remove the stems and wash. Place the beets in foil and drizzle with olive oil. Wrap tightly and roast in the oven at 400 degrees for about an hour, or until fork tender. Once they are cool to the touch, you can easily rub the skin off of the beets. Slice and add to the salad.
There’s really just so many great flavors going on in this salad! And it’s got such pretty, deep colors, too! If you’re not quite ready to let go of summer salads, but are looking forward to the fall, this roasted beet salad is definitely one to put on your menu!
If you give this salad a try, share your pics of this recipe on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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