Go Back
Ruby red beet salad with glossy dressing coating vibrant roasted beets and fresh herbs in white ceramic dish

Ruby Red Beet Salad

A vibrant, earthy salad featuring roasted red beets with creamy goat cheese, toasted walnuts, and mixed greens in a tangy balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad
Cuisine: Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 medium red beets trimmed and scrubbed
  • 6 cups mixed baby greens
  • 4 oz goat cheese crumbled
  • 1/2 cup toasted walnuts chopped
  • 1/4 red onion thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chives chopped

Method
 

  1. Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet.
  2. Roast beets for 40-50 minutes until tender when pierced with a fork.
  3. Remove beets from oven and let cool completely. Once cool, peel off skin and slice into 1/4-inch rounds.
  4. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make dressing.
  5. Arrange mixed greens on a large serving platter or individual plates.
  6. Top greens with sliced beets, crumbled goat cheese, toasted walnuts, and red onion slices.
  7. Drizzle dressing over salad and garnish with fresh chives.
  8. Serve immediately while beets are still slightly warm.

Notes

Beets can be roasted up to 2 days ahead and stored in the refrigerator. For easier cleanup, wear gloves when handling cooked beets to prevent staining. Substitute feta cheese for goat cheese if preferred.