Jump to Recipe Print RecipeThere’s something magical about the deep crimson hue of roasted beets, isn’t there? As I settled down to create my Roasted Beet and Walnut Salad, the warmth of the oven filled my kitchen, enveloping me in earthy aromas. This vibrant dish transforms humble ingredients into a feast that’s not just gluten-free and vegetarian but can be effortlessly made vegan too! With a delightful crunch from toasted walnuts and a zesty lemon-balsamic vinaigrette, this salad strikes the perfect balance between health and satisfaction. It’s an ideal companion for a cozy weeknight dinner or a stunning addition to festive gatherings. Curious to discover how easily you can bring this colorful creation to life? Let’s dive into the recipe! Why Is This Salad So Appealing? Vibrant Colors: The striking hues of roasted beets bring a joyful pop to your plate, enticing anyone to take a bite. Nutty Crunch: Toasted walnuts add a satisfying crunch that beautifully contrasts the soft beets and creamy feta. Quick & Easy: With just a few simple steps, you can whip up this delightful salad in no time, making it perfect for busy weeknights. Versatile & Customizable: Tailor the flavors to fit your palate—add fruits like apples for sweetness or swap cheese to suit dietary needs. Nutritional Powerhouse: Rich in antioxidants, this salad not only tastes great but also supports a healthy lifestyle—definitely a win-win! Not to mention, it pairs wonderfully with dishes like Chickpea Salad Grilled or a refreshing Waldorf Salad Greek. Enjoy making this salad your own! Roasted Beet and Walnut Salad Ingredients For the Salad • Beets – Roasted until tender, they provide the sweetness and earthy flavor that’s the star of this Roasted Beet and Walnut Salad. • Walnuts – Toasted for a nutty crunch; consider swapping for pecans or almonds if you’re in the mood for variety. • Feta Cheese – Adds a creamy, tangy element; feel free to opt for vegan feta or toasted pepitas for a dairy-free touch. • Mixed Greens/Arugula – Fresh, peppery notes elevate the dish; substitute with your favorite greens like spinach for a different flavor. For the Vinaigrette • Olive Oil – Provides richness and body; avocado oil or a neutral oil can also be a great alternative. • Balsamic Vinegar – Offers the perfect acidity to balance the sweetness of beets; feel free to substitute with red wine vinegar or apple cider vinegar. • Lemon Juice – Brightens the vinaigrette; lime juice can be used for a refreshing twist. • Dijon Mustard – Adds tanginess and creaminess; whole grain mustard can give it an interesting depth of flavor. • Honey/Maple Syrup (optional) – Sweetens the vinaigrette to enhance the overall flavors; adjust to taste with any preferred sweetener. • Garlic (optional) – Provides depth; garlic powder can be a convenient substitute if you’re in a pinch. Dive into this colorful, flavorful salad that is sure to brighten your day! Step‑by‑Step Instructions for Roasted Beet and Walnut Salad Step 1: Preheat the Oven Begin by preheating your oven to 400°F (200°C). This high temperature will help achieve perfectly roasted beets, which are the star of your Roasted Beet and Walnut Salad. While the oven warms up, gather your beets and prepare them for roasting. Step 2: Prepare the Beets Wash your beets thoroughly to remove any dirt. Trim the ends and wrap each beet in aluminum foil, adding a drizzle of oil along with a pinch of salt and pepper for flavor. Seal the foil tightly and place them on a baking sheet to catch any drips while the beets roast for 50-70 minutes, until fork-tender. Step 3: Cool and Peel the Beets Once your beets are done roasting, carefully remove them from the oven and unwrap the foil, allowing them to cool for about 10-15 minutes. When cooled enough to handle, use your hands or a paper towel to peel off the skins, which should come off easily. Next, chop the beets into bite-sized pieces to include in your beautiful salad. Step 4: Toast the Walnuts While the beets are cooling, bring a skillet over medium heat and add the walnuts. Toast them for about 5-7 minutes until they are fragrant and golden, stirring frequently to prevent burning. Once toasted, remove them from the heat and coarsely chop for adding that delightful crunch to the Roasted Beet and Walnut Salad. Step 5: Make the Vinaigrette In a bowl or jar, combine olive oil, balsamic vinegar, lemon juice, and Dijon mustard. Whisk vigorously until well mixed and creamy. If desired, add a teaspoon of honey or maple syrup for sweetness and some minced garlic for depth. Season the vinaigrette with salt and pepper to taste for that perfect balance of flavors. Step 6: Assemble the Salad Now, it’s time to layer the Roasted Beet and Walnut Salad! Begin with a generous bed of mixed greens or arugula that will provide a fresh, peppery base. Next, add the chopped roasted beets, followed by the toasted walnuts, and crumble feta cheese on top for creaminess. Step 7: Drizzle with Vinaigrette Finally, drizzle your homemade lemon-balsamic vinaigrette generously over the assembled salad. Toss gently to combine all the flavors or keep it layered for a beautiful presentation. For an added pop of freshness, garnish with chopped parsley or dill just before serving. Expert Tips for Roasted Beet and Walnut Salad Wrap Beets Tightly: Ensure your beets are snugly wrapped in foil to steam properly, yielding tender and flavorful results for your Roasted Beet and Walnut Salad. Watch the Walnuts: Monitor walnuts while toasting closely; they can burn quickly. Remove them from heat as soon as they’re fragrant and golden. Store Separately: For the freshest taste, store salad components separately and assemble just before serving, particularly if dressed. This avoids soggy greens! Glove Up: Consider wearing gloves while handling beets to prevent staining your hands. The vibrant color is beautiful but can be tricky to remove! Try Different Greens: Feel free to swap mixed greens or arugula for your favorite leafy greens like spinach. This allows for a personalized touch in your Roasted Beet and Walnut Salad. Taste your Vinaigrette: Always taste your vinaigrette before adding it to the salad; adjust sweetness or acidity depending on your preferences. How to Store and Freeze Roasted Beet and Walnut Salad Fridge: Store any leftovers in an airtight container in the fridge for up to 3 days. Keep salad components separate to maintain freshness, particularly the greens and vinaigrette. Freezer: It’s best to avoid freezing the entire salad, as the texture of the greens and roasted beets can become mushy. However, you can freeze roasted beets individually in a freezer-safe bag for up to 3 months. Reheating: If using leftover roasted beets, simply thaw them in the refrigerator overnight. Reheat gently in the microwave or in a pan until warmed through before adding to your fresh salad ingredients. Preparation Tips: For optimal taste in your Roasted Beet and Walnut Salad, consider assembling it just before serving, as the components will stay crispier and more vibrant that way. What to Serve with Roasted Beet and Walnut Salad Elevate your dining experience by pairing this vibrant salad with comforting sides and refreshing options that create a delightful balance. Creamy Mashed Potatoes: Their buttery texture offers a comforting counterpart to the crispness of the salad, making every bite indulgent. Grilled Chicken: Juicy grilled chicken adds protein, beautifully complementing the earthy sweetness of roasted beets and the crunch of walnuts. Quinoa Pilaf: Nutty, fluffy quinoa not only enhances the meal’s health quotient but adds a pleasing texture that enriches the overall experience. Lemon Herb Couscous: Light and zesty, the couscous echoes the lemon-balsamic vinaigrette, creating a cohesive flavor journey across your plate. Citrus-Glazed Carrots: The bright sweetness and vibrant color of these carrots provide a lovely contrast to the deep hues of the salad. Sparkling Water with Mint: A refreshing drink that cleanses the palate while enhancing the bright flavors of the beets and vinaigrette. Chocolate Avocado Mousse: For dessert, this creamy delicacy pairs surprisingly well with the salad’s flavors, creating a luxurious finish to your meal. Each option harmonizes beautifully with the Roasted Beet and Walnut Salad, ensuring a feast for the senses. Enjoy this delightful combination that will brighten any table! Roasted Beet and Walnut Salad Variations Feel free to get creative with your Roasted Beet and Walnut Salad! A little twist can bring delightful new flavors to your plate. Sweet Potato Swap: Substitute roasted sweet potatoes for beets for a sweeter, comforting base. The creamy feta and nutty walnuts still shine when paired with this change. Seasonal Fruits: Add diced apples or pears for a burst of sweetness. This delightful contrast adds complexity and makes the salad even more refreshing. Cheese Change: Try goat cheese or blue cheese for a bold flavor profile. Each brings its own character, transforming the salad into a unique experience. Nut Variations: Swap walnuts for pecans or almonds. Both choices offer their own delicious crunch, enhancing the texture and flavor of the salad. Add Leaves: Incorporate kale or spinach for a fresh twist. The added greens not only boost nutrition but also create a different texture in every bite. Heat it Up: Add sliced jalapeños or a dash of red pepper flakes for a spicy kick. This adds a fun heat level that pairs beautifully with the tangy vinaigrette. Herb-Infused Vinaigrette: Experiment by including fresh herbs like basil or mint in your dressing. Adding this layer of flavor elevates the dish to gourmet status! Grain Boost: Mix in cooked quinoa or farro for a heartier salad. This boosts fiber content and makes it a satisfying meal on its own. As you explore these variations, you may also find inspiration from other recipes that complement this salad beautifully, such as a light Lemon Arugula Pasta Salad or a flavorful Quinoa Crunch Salad. Enjoy the journey of customization! Make Ahead Options This Roasted Beet and Walnut Salad is a meal prep dream! You can roast and peel the beets up to 3 days in advance, allowing their earthy sweetness to shine through without compromising flavor. After cooling, store them in an airtight container in the refrigerator to maintain their vibrant color and texture. Additionally, you can toast the walnuts and make the lemon-balsamic vinaigrette up to 48 hours ahead of serving; just keep the vinaigrette in the fridge to ensure it stays fresh. When it’s time to enjoy your delicious salad, simply assemble the greens, beets, walnuts, and feta, then drizzle with the vinaigrette for a quick, restaurant-quality dish that saves you time on busy weeknights! Roasted Beet and Walnut Salad Recipe FAQs How do I choose ripe beets for roasting? Absolutely! When selecting beets, look for firm, smooth-skinned ones without dark spots or blemishes. Smaller beets often tend to be sweeter and more tender. If you can, choose beets that are roughly the same size so they cook evenly. How should I store leftovers of the Roasted Beet and Walnut Salad? Very! To maintain freshness, store salad components separately in airtight containers in the fridge. The salad will last for up to 3 days. Keep the greens away from the vinaigrette to avoid wilting, and store the roasted beets in a container as well. Can I freeze roasted beets for this salad? Of course! Freezing is a great option for roasted beets. After they’ve cooled, place the roasted and peeled beets in a freezer-safe bag, removing as much air as possible. They can be stored frozen for up to 3 months. To use, simply thaw them overnight in the fridge. What should I do if my walnuts burn while toasting? Oh no! If your walnuts burn, it can be a little disappointing, but don’t worry. Carefully check them regularly while toasting—about every 2 minutes. If they start to darken too quickly, remove them from the heat immediately and let them cool. You may need to chop and taste a fresh batch if they’ve gone too far; keep an eye on them next time! Is this salad safe for pets? I recommend caution! While beets are safe for dogs in moderation, they should not be included in a salad with walnuts or any added ingredients like dressing. Ensure that any salad scraps are kept away from your pets, especially those containing garlic, which can be toxic to them. Can I make this salad vegan if it contains feta? Absolutely! You can easily make the Roasted Beet and Walnut Salad vegan by substituting the feta cheese with a plant-based feta or simply using toasted pepitas for that creamy crunch. It maintains all the delicious flavors you love while fitting into a vegan lifestyle. Roasted Beet and Walnut Salad That Will Brighten Your Day A vibrant Roasted Beet and Walnut Salad that's gluten-free, vegetarian, and easily made vegan, filled with earthy flavors and a zesty vinaigrette. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 1 hour hr 10 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 40 minutes mins Servings: 4 servingsCourse: SaladsCuisine: AmericanCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Salad4 medium Beets Roasted until tender1 cup Walnuts Toasted for a nutty crunch1 cup Feta Cheese Feel free to use vegan feta4 cups Mixed Greens/Arugula Substitute with favorite greensFor the Vinaigrette1/4 cup Olive Oil Or avocado oil for a different flavor2 tbsp Balsamic Vinegar Substitute with red wine vinegar if desired2 tbsp Lemon Juice Or lime juice for a twist1 tbsp Dijon Mustard Whole grain mustard can be used1 tbsp Honey/Maple Syrup Adjust to taste1 clove Garlic Optional; minced Equipment OvenSkilletBaking SheetAluminum FoilMixing Bowl Method Roasted Beet and Walnut Salad InstructionsPreheat your oven to 400°F (200°C) to prepare for roasting the beets.Wash the beets, trim the ends, wrap them in aluminum foil with a drizzle of oil, salt, and pepper.Roast the beets for 50-70 minutes until fork-tender, then allow them to cool.Once cooled, peel the skins off and chop into bite-sized pieces.Toast the walnuts in a skillet over medium heat for about 5-7 minutes until golden.In a bowl, combine olive oil, balsamic vinegar, lemon juice, and Dijon mustard; whisk well.Layer the mixed greens, roasted beets, walnuts, and feta in a serving bowl.Drizzle with vinaigrette and toss gently to combine. Nutrition Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 100mgIron: 2mg NotesStore salad components separately if leftovers, especially the greens and vinaigrette, to maintain freshness. Tried this recipe?Let us know how it was!
