Beetroot and Mixed Greens Salad
Earthy roasted beets meet crisp mixed greens in this vibrant, refreshing salad. Tossed with a simple lemon vinaigrette and topped with creamy goat cheese and crunchy walnuts, it's a perfect balance of sweet, tangy, and savory. Ready in under an hour, it's an effortless side or light lunch.
For 4 servings
- prep · ~5 min
Preheat the oven and prepare the beets.
1.Preheat the oven to 400°F (200°C).2.Scrub the beets clean and pat them dry.3.Place each beet on a sheet of aluminum foil.4.Drizzle with 2 tbsp olive oil and season with a pinch of salt and pepper.5.Wrap the foil tightly around each beet to form sealed pouches.TIPWrapping beets individually ensures even steaming and roasting, making them perfectly tender. - roast · ~45 min
Roast the beets until fork-tender.
Place the foil-wrapped beets directly on the oven rack. Roast for 40 to 50 minutes, depending on their size. The beets are done when a knife or fork slides easily into the center.
TIPLarger beets may take closer to an hour. Check for doneness at the 40-minute mark. - prep · ~10 min
Cool, peel, and dice the roasted beets.
1.Carefully open the foil pouches and let the beets cool for 10 minutes.2.Once cool enough to handle, use a paper towel or your fingers to gently rub the skins off.3.Trim the root and stem ends, then cut the beets into 1-inch cubes.TIPRoasted beet skin slips off easily. Wear gloves if you want to avoid stained hands. - mix · ~2 min
Whisk together the lemon vinaigrette.
1.In a small bowl, combine 3 tbsp olive oil with the lemon juice.2.Add the honey, dijon mustard, a pinch of salt, and a pinch of pepper.3.Whisk vigorously until the dressing is smooth and emulsified. - assemble · ~2 min
Assemble the salad.
1.In a large mixing bowl, gently toss the mixed greens with half of the vinaigrette.2.Arrange the dressed greens on a serving platter or individual plates.3.Scatter the roasted beet cubes evenly over the greens.4.Top with crumbled goat cheese and toasted chopped walnuts. - garnish · ~1 min
Drizzle remaining vinaigrette and serve immediately.
Give the remaining dressing a quick whisk and drizzle it over the assembled salad. Serve while the beets are still slightly warm for the best flavor contrast.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Scrub beets well but leave the skin on for roasting — it protects the flesh and makes peeling effortless.
- 2Wrap each beet tightly in foil to trap steam, which speeds cooking and keeps the beets moist and tender.
- 3Wear disposable gloves when peeling roasted beets to avoid staining your hands bright pink.
- 4Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant to maximize their crunch and nuttiness.
- 5Make the vinaigrette up to 3 days ahead and store in a jar; shake well before using.
- 6Assemble the salad just before serving to keep the greens crisp and prevent them from wilting.
Adapt it for your goals.
Vegan
Replace goat cheese with a plant-based crumble or sliced avocado, and swap honey for maple syrup in the vinaigrette — perfect for a dairy-free, fully plant-based salad.
high proteinHigh-protein
Add 150g of grilled chicken, chickpeas, or sliced hard-boiled eggs — turns this side into a satisfying main-course salad with extra protein.
low oilLow-oil
Roast beets in a splash of water or broth instead of oil, and use a simple lemon juice and mustard dressing — reduces fat while keeping great flavor.
jainJain
Omit onion-family ingredients (already none in this recipe), use raw cane sugar instead of honey, and skip goat cheese or use a nut-based spread — suitable for Jain dietary restrictions.
Why this is on our healthy list.
Rich in Folate
Beetroots are a top source of folate (vitamin B9), essential for cell growth and DNA synthesis, making this salad a great choice for pregnancy diets.
Heart-Healthy Fats
Walnuts and olive oil provide monounsaturated and polyunsaturated fats that support cardiovascular health and reduce inflammation.
Probiotic Support
Goat cheese contains live cultures that aid digestion, though it's mild enough to complement the beets without overpowering them.
High in Antioxidants
Beetroot's betalains and mixed greens' vitamins A, C, and K offer potent antioxidant protection against oxidative stress.
Frequently asked questions
Yes, but they will be less sweet and softer. If using pre-cooked or canned beets, skip roasting, dice them, and add directly to the salad.
