Classic Roasted Beet Salad
This vibrant and earthy salad balances the natural sweetness of oven-roasted beets with a tangy, bright vinaigrette.
Ingredients
- •4 medium red beets, scrubbed and trimmed
- •2 tablespoons extra virgin olive oil
- •1 tablespoon balsamic vinegar
- •1 teaspoon Dijon mustard
- •1/4 cup fresh parsley, chopped
- •1/4 cup toasted walnuts, roughly chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Wrap each beet individually in aluminum foil and place them on a baking sheet; roast for 45-60 minutes until a knife slides easily into the center.
- 3
Once cool enough to handle, peel the skins off the beets using a paper towel and dice them into 1/2-inch cubes.
- 4
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the dressing.
- 5
Place the diced beets in a serving bowl, pour the dressing over them, and toss gently to coat.
- 6
Garnish with the fresh parsley and toasted walnuts before serving.
💡 Chef tips
- Wear food-safe gloves while peeling the beets to prevent staining your hands.
- You can roast the beets up to two days in advance and store them in the refrigerator; dress the salad just before serving to keep the walnuts crunchy.
- For a different flavor profile, substitute the walnuts with toasted pecans or pumpkin seeds.
✅ How it should turn out
The finished salad should feature tender, ruby-red beet cubes glistening with a glossy vinaigrette, offering a perfect balance of earthy sweetness and sharp acidity.