Balsamic Roasted Beet Salad

Balsamic Roasted Beet Salad

This Balsamic Roasted Beet Salad balances deep caramelized sweetness, bright acidity, creamy cheese, and crunchy texture. It’s elegant enough for entertaining yet simple for everyday meals.

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🧾 Ingredients (Serves 4)

For the Roasted Beets

• 4 medium beets, scrubbed and trimmed

• 2 tbsp olive oil

• 2 tbsp balsamic vinegar

• ½ tsp sea salt

• ¼ tsp freshly ground black pepper

• 1 tsp honey or maple syrup (optional, enhances caramelization)

For the Salad

• 4 cups mixed greens (arugula, spinach, or spring mix)

• ¼ cup goat cheese or feta, crumbled

• ¼ cup toasted walnuts or pecans

• 1 small red onion, thinly sliced (optional)

Balsamic Dressing (Optional Upgrade)

• 3 tbsp balsamic vinegar

• 1 tbsp Dijon mustard

• 1 tsp honey

• 4 tbsp extra-virgin olive oil

• Salt & pepper to taste

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🔪 Preparation

🔥 Step 1: Roast the Beets

1. Preheat oven to 200°C / 400°F

2. Wrap whole beets in foil and roast 45–60 minutes until fork-tender

3. Cool slightly, rub off skins

4. Cut into wedges or cubes

5. Toss warm beets with:

   • Olive oil

   • Balsamic vinegar

   • Salt, pepper

   • Honey (if using)

6. Return to oven uncovered for 10–15 minutes to caramelize

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🥗 Step 2: Assemble the Salad

1. Spread mixed greens on a serving platter

2. Top with warm roasted beets

3. Sprinkle with cheese, nuts, and red onion

4. Drizzle with balsamic dressing (or pan juices from the beets)

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🌟 Flavor & Texture Profile

• Sweet & earthy roasted beets

• Tangy richness from balsamic

• Creamy contrast from cheese

• Crunch from toasted nuts

• Peppery freshness from greens

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🍽️ Serving Suggestions

• Pair with grilled chicken, salmon, or lamb

• Add avocado slices for extra richness

• Serve with crusty bread or focaccia

• Perfect as a holiday starter or light main

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🔄 Variations

• Mediterranean: Add olives & fresh oregano

• Citrus Twist: Add orange segments & zest

• Protein Boost: Add grilled chicken, chickpeas, or lentils

• Vegan: Use dairy-free cheese or tahini drizzle

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🧊 Storage & Make-Ahead

• Roasted beets: store up to 4 days refrigerated

• Assemble salad just before serving for best texture

• Dressing keeps 1 week in fridge

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🧠 Pro Tips

• Roast beets whole first for maximum sweetness

• Use golden beets to avoid staining

• Warm beets slightly before serving to enhance flavor

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✅ Bottom Line

Balsamic Roasted Beet Salad is a timeless, nutrient-rich dish that delivers bold flavor, elegant presentation, and exceptional balance—perfect for both casual meals and special occasions.

OTHER RECIPES

Ingredients

• 8 medium-size beets, tops removed and scrubbed
• 1/2 cup balsamic vinegar
• 1/2 cup good olive oil
• 2 teaspoons Dijon mustard, such as Grey Poupon
• Kosher salt and freshly ground black pepper
• 4 ounces baby arugula
• 1/3 cup roasted, salted Marcona almonds, toasted
• 4 ounces soft goat cheese, such as Montrachet, crumbled

Directions

• Preheat the oven to 400 degrees.
• Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
• Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
• Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.

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