This easy roasted beet salad recipe combines perfectly roasted beets, creamy goat cheese, plenty of mixed greens and a scrumptious homemade balsamic vinaigrette. Delicious for lunch or as a side with dinner!
Course Lunch, Salad, Side Dish
Cuisine American, Canadian
Keyword easy side dish recipe, fall salad idea, thanksgiving side dish
8cupslettuce, cut/torn into bite-szied pieces (your favourite variety)
1/3cupred onion, peeled and thinly sliced
3tablespoonsunsalted pumpkin seeds
Maple Balsamic Vinaigrette
Roasted Beet Salad Recipe
Clean and peel beets. Cut into bite-sized pieces, about 1/2 inch thick.
Toss beets with olive oil and season with salt, pepper and thyme. Spread on a baking sheet (line baking sheet with parchment paper for easier clean up, if you like) and roast on 400 degrees Fahrenheit for about 30 to 40 minutes, turning once. Once beets are cooked, allow them to cool before using in salad (unless you prefer them warm).
Spread lettuce into a large bowl and top with roasted beets and remaining ingredients. Drizzle or toss with maple balsamic vinaigrette.
Homemade Balsamic Vinaigrette
Combine all ingredients in a small mason jar, cover and shake to incorporate.
Want to save a little time? You can purchase 'pre-cooked' beets and enjoy as is or roast them for a little, just to get some caramelization.
Red beets were used in this salad, but you could use yellow or candy cane beets instead (or a combo of them).
Not into goat cheese? Try this as a beet salad with feta instead.
Mix up the nuts! Try crushed walnuts instead, if you like.
Speaking of nuts, give your sliced almonds a little toast in a dry pan for extra flavour. Don't have the heat too high and watch 'em because they can burn quickly. And when they're done? Remove them from the pan because they can continue to cook if left.
Use whatever greens you enjoy or have on hand...just cut into bite-sized pieces. Red or green leaf lettuce, Boston lettuce, kale, arugula or baby spinach are all delicious options.
Ever wonder how to make onion less pungent? Thinly slice 'em, then rinse and drain under cold water. It'll remove some of their bite if that ain't your thing!
Looking for extra crunch? Try some homemade croutons on top!
Add some sweetness with some dried cranberries!
I typically enjoy this as a cold beet salad by allowing the beets to cool while I prepare the rest of my ingredients and balsamic dressing. If you like, you could enjoy the beets slightly warm. You do you!