Roasted Beetroot Salad Recipe Description:
This Roasted Beetroot Salad is a vibrant, earthy, and nourishing dish featuring caramelized roasted beets, tangy goat cheese (optional), crunchy walnuts, and fresh greens. It’s tossed with a zesty balsamic vinaigrette that balances sweet, tangy, and savory flavors beautifully. Perfect as a light meal or a refreshing side dish.
Total Time:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total: 50 minutes
Servings: 4
Ingredients:
For the Salad:
4 medium beetroots, peeled and cut into wedges
2 tbsp olive oil
Salt and pepper, to taste
4 cups mixed greens (arugula, spinach, rocket, etc.)
½ cup crumbled goat cheese or feta (optional)
¼ cup toasted walnuts or pecans
½small red onion, thinly sliced
Optional: 1 orange or apple, sliced, for a fruity touch
For the Balsamic Dressing:
3 tbsp balsamic vinegar
1 tsp Dijon mustar
1 tsp honey or maple syrup
4 tbsp olive oil
Salt and pepper, to taste
Instructions: 1. Roast the Beets:
Preheat oven to 200°C (400°F).
Toss beetroot wedges with olive oil, salt, and pepper.
Spread on a baking tray in a single layer
Roast for 35–40 minutes, flipping halfway, until tender and caramelized.
Let cool slightly.
2. Prepare the Dressing:
In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper until emulsified.
3. Assemble the Salad:
In a large bowl, layer the greens, cooled roasted beets, red onion, goat cheese, and nuts.
Drizzle the balsamic vinaigrette over the salad.
Gently toss and serve immediately.
Nutritional Information (per serving, with cheese and nuts):
Nutrient Amount
Calories ~280 kcal
Protein 6–8 g
Carbs 20–25 g
Fat 18–20 g
Fiber 5–6 g
Sugars 10–12 g
Sodium ~250 mg
Note: Values vary depending on cheese, nuts, and dressing quantity.
FAQs:
Q1: Can I use canned or pre-cooked beets?
A: Yes! Just skip the roasting step. However, roasting enhances the flavor and sweetness.
Q2: Is this salad vegan?
A: Make it vegan by skipping the goat cheese or using a plant-based alternative, and use maple syrup instead of honey.
Q3: How long does it keep?
A: Best fresh, but you can refrigerate the components (separately) for up to 3 days. Dress just before serving.
Q4: Can I add protein?
A: Definitely! Grilled chicken, chickpeas, or quinoa make it more filling.
Q5: What can I serve it with?
A: Pairs well with grilled meats, crusty bread, or lentil soup.