Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette

Tested & Perfected Recipes

roasted beet salad

Chefs love beets, as evidenced by fine dining restaurant menus everywhere, but people generally avoid cooking them at home. Either they think they don’t like them (no doubt due to all those yucky canned salad bar beets) or they prefer to order them in restaurants because they’re not sure how to make them. I, for one, avoided beets for years after my grandmother persuaded me at age nine to taste jarred Borscht, a cold Russian beet soup that is shockingly magenta. I never tried it again but fresh roasted beets eventually won me over. They’re wonderfully earthy and sweet—a far cry from Grandma’s pink soup or those weird pickled beets from a can.

Beets

They may look intimidating with their colorful leafy stems and rough exteriors but they’re not hard to make. It takes two seconds to prep them, then they cook unattended in the oven for about an hour. The only tricky part is peeling them because they stain everything pink, but it’s honestly not a big deal.

Beets 2

To roast them, begin by snipping off the greens about an inch from the stem and leave the “tails” on. This prevents the pigment from leaking out when you cook them. You can save the greens and cook them as you would swiss chard or discard them.

Beets 5

Next, drizzle the beets with olive oil and wrap them up in aluminum foil. Roast them directly on the oven rack for about an hour. You’ll know they’re done when you can easily pierce them with a knife.

Beets 9

Let them cool, then peel the skin and cut into chunks.You can wear gloves if you want to prevent your hands from turning temporarily pink but I never bother.

Beets 17

The rest of the salad is a breeze. For the vinaigrette, combine the honey, Dijon mustard, red wine vinegar, oil, shallots, salt and pepper in a jar and shake to emulsify.

Beets 6

Beets 7

When you’re ready to serve, toss the greens with the dressing. Divide the salad onto plates, then sprinkle with goat cheese, walnuts and beets.

Beets 15

It’s gorgeous and so good for you…enjoy!

My Recipe Videos

Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette

Servings: 4-6

Ingredients

For the Beets

  • 1 bunch medium beets (about 3)
  • 1 tablespoon extra virgin olive oil

For the Salad

  • 10 ounces mixed greens (I like a blend of frisée, radicchio and mesclun)
  • 3 ounces goat cheese
  • 1/2 cup walnuts, coarsely chopped

For the Vinaigrette

  • 2 tablespoons honey
  • 1-1/2 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar, best quality such as Pompeian Gourmet
  • 1-1/2 tablespoons minced shallots
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoons vegetable oil

Instructions

For the Beets

  1. Preheat oven to 425°F.  Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.

For the Vinaigrette

  1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

For the Salad

  1. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 242
  • Fat: 21g
  • Saturated fat: 3g
  • Carbohydrates: 11g
  • Sugar: 9g
  • Fiber: 2g
  • Protein: 4g
  • Sodium: 322mg
  • Cholesterol: 7mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Doesn’t say what temperature to roast the beets. Also, if they are wrapped in foil, doesn’t this steam them instead roasting them?

    • — Claudia on November 17, 2018
    • Reply
    • Hi Claudia, The beets get roasted at 425°F. And they really don’t get steamed as there’s no liquid (besides a thin coating of olive oil) to steam them. Essentially, this is just a method to get them cooked through before peeling them. Hope you enjoy!

      • — Jenn on November 18, 2018
      • Reply
  • I love that this salad is so simple and doesn’t require a lot of ingredients.
    The dressing is very flavorful and a no fail recipe.
    You can adjust the ingredient quantities to your liking.
    Absolutely delicious!

    • — Bernice Witt on October 9, 2018
    • Reply
  • This salad is a no-fail go to recipe that you can assemble last minute (as long as the dressing and beets are prepped ahead of time). It also packs easily for a pot-luck. The real star is the salad dressing. It’s a hit every time– and so easy. … And I just have to say that I’ve been making recipes from this blog for many years and I believe that the photos and instructions ahead of the recipe have been a huge, warm culinary education. Thank you! The reliability rate of these recipes is 100%!!

    • — Patricia on October 9, 2018
    • Reply
  • Tried it. Loved it. So did my guests. And I’m not even too keen on beets.

    • — Jane on September 10, 2018
    • Reply
  • Love beets with goat cheese! I like to use arugula for the greens.

    • — ceals on September 7, 2018
    • Reply
  • Thank you for this recipe. I go to it regularly and am always sad when the dressing jar is empty.

    • — kathy on July 21, 2018
    • Reply
  • Hi Jennifer,
    Thank you for this amazing salad recipe.
    Can I roast the beets a few days in advance, reserve them in the fridge and assemble the salad when time comes? That would be a great time saver. Thanks a lot for your kind sharing.
    Cathy

    • — Cathy on July 18, 2018
    • Reply
    • Sure, Cathy, that’ll work. Hope you enjoy! 🙂

      • — Jenn on July 19, 2018
      • Reply
  • Made this recipe for our gourmet club. The reviews we excellent. Dressing was fabulous. Thanks

    • — Joanna McMaster Fennell on June 23, 2018
    • Reply
  • That was an amazing salad!!!! It’s so good we want to serve it at our restaurant. Can you tell me how the recipe changes if you want to make the dressing for at least 50 people?

    Thanks

    • — Lorena on June 5, 2018
    • Reply
    • So glad you like it! In order to make enough for 50, you’d need to multiply everything by 10.

      • — Jenn on June 5, 2018
      • Reply
  • Hi Jenn,

    Just wanted to say thank you for all your recipes, they are all simply perfect! You never let me down. I am also eagerly awaiting the arrival of your cookbook.
    Btw you might want to check out this site http://www.recipetineats.com, after yours it is another site that I frequent and she has not let me down.

    Kind regards

    Farah

    • — Farah on April 10, 2018
    • Reply
    • Hi Farah, thanks for your kind words – so glad you enjoy the recipes! And thanks for suggesting the other blog – I will definitely check it out!

      • — Jenn on April 10, 2018
      • Reply
  • Hi Jennifer
    This recipe was a huge hit at our Easter dinner. The vinaigrette is excellent and I will use it on other salads as well.
    Thanks so much for the great recipes

    • — Kim on April 2, 2018
    • Reply
  • Served at a dinner for friends and received high praise, one guest said “This is a salad very similar to one serve at my high end favorite restaurant, but yours is better”.

    • — Pamela on February 9, 2018
    • Reply
  • I LOVE this recipe, especially the dressing. I use it on all my salads. For a quick appetizer-like salad, I slice the roasted beets and layer with slices of goat cheese or cream cheese and drizzle a little bit of the vinaigrette on top, then sprinkle some chopped pistachios.

    • — Janet on February 1, 2018
    • Reply
  • Amazing. I left the parts separate so each person could pick and choose. Hubby and I ate it all mixed up. He said it was the best salad he has ever had. I’m close to agreeing. Also: goat cheese with a drop of dressing and a wedge of beet on a crostini is solid.
    Thank you!

    • — Karin on December 1, 2017
    • Reply
  • Dear Jen,

    This was really excellent salad. Thank you for the amazing recipe. Im going to make it again next Saturday for a dinner party I’m hosting and was wondering, given that I will be under so much pressure that day, if the beets will remain as good if cooked a day before and stored in the fridge (unpeeled).

    Thank you so much !

    • — Malak Abu Shakra on November 29, 2017
    • Reply
    • Hi Malak, You can absolutely make the beets a day (or two) ahead of time.

      • — Jenn on November 29, 2017
      • Reply
  • This is a great salad. I love the dressing and am glad I made extra to have later. I love your salad recipes and never change a thing.

    • — Gail Beckman on October 11, 2017
    • Reply
  • Made this again for the zillion th time. Yummy but now that beetroot is coming to an end can you work your magic on a butternut squash salad.

    • — Leeann on October 6, 2017
    • Reply
    • Will add it to my list! 🙂

      • — Jenn on October 6, 2017
      • Reply
  • Hi Jen,
    I don’t have a lot of time to prepare the roasted beets and was wondering if I could substitute canned beets, either little round ones or the pre-sliced. I don’t know how much difference that would make in the flavor. I’m having company tomorrow so if you could get back to me today I would greatly appreciate it. I’ve tried other recipes of yours in the past and they’re always wonderful so I don’t want to ruin this one if it’s really necessary to use fresh beets. Thanks so much.

    • — Joan Ollendorf on August 4, 2017
    • Reply
    • Hi Joan, It will still be good with canned beets but you might look for packaged roasted beets in the produce section of your supermarket – those are better. Glad you’re enjoying the recipes :).

      • — Jenn on August 4, 2017
      • Reply
  • This was amazing! I used fresh, homegrown beets and lettuce from the garden for this recipe. I never knew I loved beets until I tried this. Now, I cannot wait to make it again. Truly, this is an outstanding combination of flavors!

    • — Kelly on August 2, 2017
    • Reply
  • Hi Jenn-
    This salad looks fantastic. I have some walnut oil to use. Do you think that would be good in the dressing in place of the vegetable oil?

    • — Mindy on July 23, 2017
    • Reply
    • Yes, definitely!

      • — Jenn on July 23, 2017
      • Reply
  • i am at the cottage and cannot get to a store. can i use balsamic instead as i do not have red wine vinegar. the recipe is just what i was looking for, thanks

    • — lmg on July 22, 2017
    • Reply
    • Definitely!

      • — Jenn on July 22, 2017
      • Reply
  • Hi Jen,
    Can I omit honey from the dressing?

    Thanks!

    • — Alla on July 21, 2017
    • Reply
    • Sure, Alla, but you may find it’s a bit tart without it. Sugar or maple syrup would make good substitutes.

      • — Jenn on July 22, 2017
      • Reply
  • This recipe was amazing, and so simple to follow. I’ve been intimidated to roast beets in the past, but the step-by-step instructions were great. I made this salad for my mom and she gobbled it up! I normally don’t like beets, but this salad changed my mind. Thank you!

    • — Drea on July 17, 2017
    • Reply
  • How long do you think dressing lasts in fridge?

    • — Crissy Brase on July 11, 2017
    • Reply
    • Hi Crissy, It will keep well for 4 to 5 days.

      • — Jenn on July 14, 2017
      • Reply
  • Very bad that cooking person does not know simple fact that borscht is not Russian but Ukrainian soup.

    • — Danel on June 9, 2017
    • Reply
  • Which brand of Goat Cheese is your favorite? I don’t see it in the picture of the ingredients. Thanks in advance! Your recipes are awesome and ALWAYS a hit!

    • — Donna on May 29, 2017
    • Reply
    • Hi Donna, So glad you’re enjoying the recipes! I like Ile de France or Montchevre, if you can find those.

      • — Jenn on May 30, 2017
      • Reply
  • This dressing is amazing!! But can I sub the vegetable oil for extra virgin?

    • — Annmarie on May 22, 2017
    • Reply
    • Hi Annmarie, glad you like the dressing! I like vegetable oil here as it tastes more neutral/mild than olive oil, but if you prefer you can use it.

      • — Jenn on May 22, 2017
      • Reply
  • hi

    I am using cooked/ packed beets (vacuumed). can I still roast or grill? (if so for how long and at what temperature). thank you

    • — Aphrodite on May 15, 2017
    • Reply
    • Hi Aphrodite, you could grill them for a just a few minutes just to give them that smoky flavor. (I’d brush them with a little olive oil first.)

      • — Jenn on May 16, 2017
      • Reply
  • Do you think I could toss the beets with the dressing the night before to marinate a bit?

    • — Olya on May 5, 2017
    • Reply
    • Sure Olya but keep in mind it will turn the dressing pink :).

      • — Jenn on May 6, 2017
      • Reply
  • What temperature for roasting the beets?

    • — Olya on May 5, 2017
    • Reply
    • Hi Olya,
      The beets should be roasted at 425°F. Hope you enjoy!

      • — Jenn on May 5, 2017
      • Reply
  • Made this tonight while visiting my parents – they had some lovely golden beets and wanted a beet and goat cheese salad, but we were stumped on the dressing… Fortunately we had all the ingredients on hand and the dressing was a big hit (dad loved it)! My mom and I are already planning to use this as a go to recipe with roasted beets in the future — thank you!

    • — Cissa on March 5, 2017
    • Reply
  • This salad is amazing! I left beets raw because my husband doesn’t like cooked beets and this was just delicious! Dressing is one of the best!

    • — Crissy Brasr on February 7, 2017
    • Reply
  • Made it as a starter for Christmas dinner and candied the walnuts too, it was a hit

    • — emma on December 28, 2016
    • Reply
  • So delicious!! I made this salad for lunch last week and it was delicious so easy to prep the night before as you can cook beets easily in the oven. In fact, so great that I’m going to make it as a side dish at Christmas dinner. My family is vegetarian and this dish is hearty and heathy. The only recommendation would be to go light on the dressing. The dressing is amazing but I prefer my salads lightly dressed.

    • — Nicaela Chinnaswamy on December 4, 2016
    • Reply
  • The dressing is really good.

    • — Julie on August 29, 2016
    • Reply
  • Hello Jenn, I found your website when I googled beet salad and I’m really glad I did. Your food looks amazing! Made your beet salad and it was delicious!! First time roasting beets, I love beets! My husband not so much but even he enjoyed your salad. The dressing is amazing! Will use it on many salads. Oh and I made your strawberry cake too and it was sooooo good! Can’t wait to try more of your recipes. Thanks ?

    • — Daniella on June 26, 2016
    • Reply
    • Much like Daniella (June 26, 2016), I too have tried this recipe for the first time. I have a question – asked out of the purest ignorance. I candied the walnuts with butter and honey, making enough for several iterations of the beet salad, and am not sure how best to store them. Any suggestions?

      • — Marsali MacIver on September 30, 2016
      • Reply
      • Storing them in airtight container, either in the fridge or the kitchen counter, should be fine.

        • — Jenn on October 1, 2016
        • Reply
  • This is an exception all salad. Everything about it is better that the restaurant I frequently go to for this. I’m so glad I tried it, Thanks.

  • This salad is really delicious! I don’t know why beets are so expensive, I grew some one year and they are so easy to grow. I had bushels of them and could not give them away. Nobody would eat them. I am so glad my mom raised me eating beets as I grew up. Thanks for this great recipe.

    • — Carol on February 19, 2016
    • Reply
  • Loved it! First time I’ve cooked fresh beets, and the salad was delish!

    • — Paula on February 12, 2016
    • Reply
  • I’m planning to take this to a friends place – would you suggest taking the dressing, beets, cheese and walnuts separately and assembling there? Or can I put it together at home?

    • — Marianne Sparks on February 11, 2016
    • Reply
    • Yes, Marianne. The beets bleed and the cheese is soft, so I would definitely recommend assembling the salad at the last minute. Hope everyone enjoys it!

      • — Jenn on February 11, 2016
      • Reply
  • Just curious – is there a reason you use vegetable oil in your dressings as opposed to EVOO?

    • — Donna Turovac on February 11, 2016
    • Reply
    • Hi Donna, Sometimes the flavor of EVOO is too strong; in those cases, I prefer a more neutral tasting oil like vegetable, canola or grapeseed.

      • — Jenn on February 11, 2016
      • Reply
  • First of all let me say thank you for your site. I stumbled upon it a few weeks ago and have already book marked several recipes.
    My question is about the beets in this salad. Mine didn’t come out tasting sweet after roasting them. Is there a secret to selecting the beets? Anything else I should know in order to get the sweet roasted taste?

    • — Karen on January 20, 2016
    • Reply
    • Hi Karen, So glad you’re enjoying the recipes on the site. If you find that the beets aren’t sweet enough for you, try this recipe with golden beets– they have a sweeter, more mild flavor. And here are some tips on selecting beets at the store.

      • — Jenn on January 20, 2016
      • Reply
  • The beet salad was absolutely delicious. I’m a lover of beets, walnuts and goat cheese so the combination was excellent and pulled together so well with the tangy salad dressing. This isn’t the first recipe of yours I’ve tried, but I’ll be following you more closely. Absolutely delicious!!!

    • — Judy Dannan on January 2, 2016
    • Reply
  • My friends don’t like goat cheese. Would
    Blue cheese or feta cheese work. What
    do you suggest? Thanks, I love all your
    recipes.

    • Hi Helen, Either would work well — go with your favorite.

      • — Jenn on December 27, 2015
      • Reply
  • Can you serve the beets cold?

    • — Diane on December 13, 2015
    • Reply
    • Definitely!

      • — Jenn on December 13, 2015
      • Reply
  • Love the vinaigrette on the Beet/walnut/goat cheese salad. Great!!!

    • — Jane Jossi on December 11, 2015
    • Reply
  • Delicious! Another recipe where you have simply captured a nice blend of flavors and textures – and colors!

    • — Joy Spears Walstrum on December 10, 2015
    • Reply
  • The roasted beet salad is very close to one at my favorite restaurant. Your recipies is fabulous!!

    • — Alice ikenberry on December 10, 2015
    • Reply
  • This salad is delish! For an extra touch I added candied walnuts. So yummy:)

    • — Anne on September 10, 2015
    • Reply
  • Even my husband, who hates beets, loved this salad. The flavours work so well together. delicious.

    • — tanya komori on September 1, 2015
    • Reply
  • Jen, I too use a Bon Maman Jar to shake dressing!. I am just starting to try out your recipes and so far really amazed.
    Zucchini fritters so good – just zucchini, which can be so bland, transformed. Looking forward to trying more of your recipes. Black bean salad and chicken quesadillas next!

    • — Jee on August 12, 2015
    • Reply
  • This is without a doubt one of the best salads I’ve ever made! It’s definitely my “go to” salad whether it be for a dinner party or just the family.
    Everybody raves about it and I always get asked to share the recipe!

    • — Sue Moeller on March 25, 2015
    • Reply
  • this Salad was FANTASTIC. a huge hit at my dinner party, everyone, and I mean everyone, loved it. something about the combination of the roasted beets , goat cheese , nuts (I used Pecans) and the fabulous dressing was just outstanding. I doubled the dressing, to serve 7 appetizer sized salads. There was leftover but I didn’t want to skimp, since it was so delicious! definately a keeper. Thank you!!!

    • — Karen on March 23, 2015
    • Reply
  • 5 star!!!!
    I loved this recipe! The dressing was the best I ever made. I’ll be serving this again!

    • — Kathie Blomsma on March 22, 2015
    • Reply
  • I grew up on beets and eating Borsht. If you’re unsure about borsht and trying it for the first time, find a nice Ukrainian lady and ask her to make it for you fresh. It can be pretty gross cold or out of a jar. Back to the recipe. I love going to a little French place and ordering their beet salad. So glad I found this recipe. Also, I’ve always prepared beets by boiling them, so the roasting tip is new for me. Also, less mess. Along with the dark red beets, I prepared some golden beets too, since they are so pretty and look fancy. The dressing paired nicely with the goat cheese and beets. I am not a big fan of spinach, so I replaced it with arugula. So good!

  • My issue with dressings is always balance. This recipe is right on! I am a pretty good cook, but I struggle within finding the balance in dressings. When I made this, my sister looked at me and said, “Did you write that down? That dressing is a keeper.” Thanks for sharing a simple, balanced, and clear recipe.

    Can I credit you and share?

    Thanks,
    Liz

    • — Liz on March 22, 2014
    • Reply
    • Glad you enjoyed it, Liz! Please do share!

      • — Jenn on March 22, 2014
      • Reply
  • I love beets and this looks like a wonderful recipe. Has anyone ever tried adding orange sections instead of or in addition to nuts?

    • — Ken Demario on November 11, 2013
    • Reply
  • I just stumbled on your website when searching for a salad recipe with beets, I am so glad I did. this recipe is delicious!, Will definitely be making it again. Thank you for sharing.

    • — Karen Finne on July 9, 2013
    • Reply
    • Welcome, Karen! So glad you enjoyed it 🙂

      • — Jenn on July 9, 2013
      • Reply
  • This is my favorite salad with beets – so delicious.

    • — Jane Palmer on March 9, 2013
    • Reply
  • Loved this Salad, I used pecans because I ran out of walnuts and it worked great!! The dressing was delicious with this salad or anything else.

    • — Christine on January 6, 2013
    • Reply
  • I made this salad tonight and my family can’t wait to have it again tomorrow! I made some small adjustments (because I didn’t look up the recipe until after I shopped!). I toasted some slivered almonds instead of using walnuts and substituted apple cider vinegar in the dressing. Thanks for the work you put into the site and for sharing the great recipe.

    • — Sandra Watson on October 19, 2012
    • Reply
  • This is my all time favorite salad. I add garlic to the salad dressing.

  • Please sign me up!

    • — Bek on July 7, 2012
    • Reply
  • Made this last night…so delicious! My husband wouldn’t stop talking about how yummy it was. I shared the recipe with a group of friends who are trying to eat healthier. Subscribing to your site now!

    • — Liz on July 1, 2012
    • Reply
  • Incredibly delicious – made me look good in front of the in-laws!

    • — Susanchef on June 25, 2012
    • Reply
  • This is my all time favorite salad. I LOVE beets.

    • — Jane on May 15, 2012
    • Reply
  • Made this salad and loved it so much, we had to have it the next night. I made it with spinach and spicy brown mustard I had on hand and it was fantastic! This is definitely our new favorite salad! Thank u so much

    • — lauren on April 30, 2012
    • Reply
  • Thank you for the primer on roasting beets. (My dad used to boil them on the stove, and that was always a turn-off to me.) Roasting the beets was oh-so-easy and the kids kept coming in the kitchen and asking what that “earthy” smell was! We used a mix of yellow and striped red beets from the farmer’s market and it made the salad very pretty. Loved the dressing. This salad helped us get out of our Italian and Greek salad rut. Delicious!

    We will definitely make this salad again, as soon as our local Farmer’s market re-opens for the season.

    • — Liesel on March 8, 2012
    • Reply
  • Love this recipe and make it often! I use sherry vinegar instead of red wine vinegar.

  • Great salad. Beets are one of my favorite vegetables.

    • — Jane Palmer on March 1, 2012
    • Reply
  • Another wonderful and easy dressing. I have been impressed by all your recipes so far. The salad dressings are genuinely fabulous. I’ve tried recipes from other websites and have been disappointed. Thanks for sharing!

    • — Nan on February 26, 2012
    • Reply
  • My son-in-law made this for our Christmas salad…wonderful…since the beets are served cool can I roast the day before and still get the same firmness.

    • — Janet on February 1, 2012
    • Reply
    • Hi Janet, So glad you enjoyed the salad. You can definitely cook the beets the day before.

      • — Jenn on February 1, 2012
      • Reply
  • Maybe the secret is the Bonne Maman jar. My guests are still talking about the dressing. Homemade roasted beets are such an unexpected delight to most people who are afraid to try them.

  • I made this salad dressing tonight and it was delicious. I am a college student but I still like to make healthy, and this dressing was quick and inexpensive to make. I used Wegmann’s red wine vinegar, which only cost 99 cents, and the dressing was still great! I will definitely be making this again.

    • — Eileen McLaughlin on November 5, 2011
    • Reply
  • Made this tonight and loved it. Yum yum yum!

  • I was pretty low on dijon so I just used the mustard jar to shake all that mustard into the dressing from the sides. It turned out delicious. I didn’t have any red wine vinegar on hand so I just used apple cider vinegar. Still quite good! Arugula makes a great salad base. Thanks for the recipe!

    • — Lily on June 22, 2011
    • Reply
  • Mary, I studied abroad in France in college and my host mother always used a Bonne Maman jar to make her vinaigrette. Ever since, I have done the same and it reminds me of that wonderful time in my life every time. Thanks for leaving a comment. I love hearing from readers 🙂

    • — Jennifer on March 10, 2011
    • Reply
  • Funny! I use a Bonne Maman jar to shake my vinaigrette too.

    • — Mary Dene on March 10, 2011
    • Reply
  • Jen-Made the salad last night. So Yummy! The dressing was wonderful.

    • — Robyn Blond on March 10, 2011
    • Reply
  • This sounds soooo yummy! Wanted to tell you that in the summer, I put beets in a “foil pouch” with a bunch of ice cubes and stick them on the grill. Same concept as what you did below, just without the oil. I guess as the ice melts it steams the beets and they have a kind of roasted flavor. Anyway, they are delish and would work great in this salad. I can’t wait to try it! I love your site!!!

    • — Jacey on March 8, 2011
    • Reply
  • Michele,

    It’s best to leave the stems partially on, otherwise the color will leak out of the beets. Enjoy 🙂

    • — Jennifer on March 5, 2011
    • Reply
  • Love it! Can’t wait to try this. I love beets and have been too intimidated to make them at home. This definitely makes it look easier. Thanks again for great ideas!

    • — Randi on March 5, 2011
    • Reply
  • wow! that salad is such a stunner:) thank you for sharing this post and have a great weekend.

  • looks delish! i love beets with goat cheese. just curious about why you leave part of the beet stems on while cooking.

  • Simple green salad & the beets are a plus..this is so healthy.

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