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

Tested & Perfected Recipes

This pretty roasted beet salad makes the perfect starter for a dinner party.

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 thanks to all those blah salad bar canned beets) or they prefer to order them in restaurants because they’re not sure how to prepare them.

I, for one, avoided beets for years after grandmother persuaded me at age nine to taste jarred Borscht, a cold Russian beet soup that is shockingly magenta. But fresh roasted beets eventually won me over—big time! They’re earthy and sweet and, when tossed with greens, goat cheese, walnuts, and vinaigrette, they make the perfect starter for a dinner party. This roasted beet salad is my go-to for the holidays. It just feels special.

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

This pretty roasted beet salad makes the perfect starter for a dinner party.

Servings: 4-6


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


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

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  • 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, 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.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Loved this great salad! And the dressing is amazing!!

    • — Allison Drew on September 14, 2020
    • Reply
  • Love this recipe. I’ve made similar salads before but just found this recipe to get an idea for a dressing. OMG the dressing is the best!!! I make it now just as a dressing for other salads. And it works great on this one too! Thank you!

    • — Tina Welch on August 5, 2020
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  • I can not find those individual lettuces. Would a spring mix work or something else?
    Thank you

    • — Amy Daugherty on May 21, 2020
    • Reply
    • Sure, Amy, a spring mix would work here. Enjoy!

      • — Jenn on May 21, 2020
      • Reply
  • I love this recipe! I’ve made it once a month for the last six months. I keep looking for other salad recipes and do you find some that are acceptable, but this one remains my favorite. It’s very simple to do. It’s delicious. The vinaigrette is divine. Thank you for sharing!

    • — Stephanie on May 13, 2020
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  • Love this salad! And made a beet lover out of my daughter who had never had roasted beets . I’ve made it 3 times in the last 6 weeks and love it every time.

    • — Donna on May 12, 2020
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  • So easy to make and delicious. It was a hit at my house and it will definitely become a staple dressing.

    • — Barbara on April 27, 2020
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  • Hi, We tried your potato and leeks soup. It was a big success and we will do it again. Pon and Amanda

    • — Pon on April 20, 2020
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  • Jenn, this was unbelievably good…restaurant quality. I cut my beets into wedges which looked beautiful on the plate. Love the idea of walnut oil which I happen to have in the frig. Does it change the taste of the dressing which is already wonderful? Will be making this for company on a regular basis. Thanks for another winner

    • — Carol Winkelman on January 21, 2020
    • Reply
    • Hi Carol, So glad you enjoyed it! Walnut oil has a distinct flavor so it will definitely change the taste of the dressing. I think it would be delicious but you might try it first with half walnut oil/half veg oil to be sure you like the flavor.

      • — Jenn on January 22, 2020
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  • Once again you nailed this one. Wife could not stop commenting about it. Truly wonderful salad. Found some good mellow goat cheese at Whole Foods. Just perfect. Wondering though, why did you use vegetable oil over olive oil? I noticed another dressing recipe that called for both. What’s the scoop on vegetable oil? Thank you

    • — Robert H. Gibbs on January 17, 2020
    • Reply
    • Hi Robert, glad you like the salad! I use vegetable oil over olive oil here because it has a more mild flavor. If you prefer olive oil, it would work as well — it just lends a slightly different flavor.

      • — Jenn on January 17, 2020
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  • Rave reviews from my family. Restaurant quality salad. Do yourself a favor and make it!

    • — Michelle on January 14, 2020
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  • I love this salad! The second time I made it I used maple syrup instead of honey because of a vegan guest – it was still as good. thanks!

    • — ellen on January 3, 2020
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  • Another great recipe from Once Upon a Chef that I will serve again and again. Thank you so much, Jenn! I avoid using foil unless absolutely necessary for environmental reasons. If others share that concern, here’s another way to cook the beets for this recipe: Preheat the oven to 400 degrees, cut off the tops and roots, and peel the beets. Cut into 1 1/2 inch chunks, toss with 1.5 tablespoons of olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper, and roast for approx 45 minutes or until beets are tender.

    • — Monique on December 29, 2019
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  • Hi, your recipe looks great. I don’t have any shallots. Is there anything l could use instead. Thanks

    • — Stacey on December 28, 2019
    • Reply
    • Hi Stacey, You could use an onion (preferably red), but chop it very finely – it will be stronger in flavor so I’d use a little less.

      • — Jenn on December 28, 2019
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      • Hi Jenn, l actually had some spring onions and used them. It’s a great sauce and l can’t wait to make it with the proper ingredients next time. Thanks.

        • — Thanks Jenn, l had spring onions handy and they worked well. Great dressing . Thanks on December 28, 2019
        • Reply
  • This salad is amazing! I love a good beet salad and will order it any time I see it on a menu, but have never tried to make one myself. This came together so quickly and easily. As many other reviewers commented, the dressing is out of this world and perfect for this salad.

    I do have one question, you don’t mention toasting the walnuts. Should they be toasted or raw?

    • — Katy on November 17, 2019
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    • Glad you liked this! I don’t toast the walnuts in this, but you definitely can. 🙂

      • — Jenn on November 18, 2019
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  • My go to salad dressing. It’s simple and delicious. Family and friends love it. Thanks Jenn!

    • — Lisa Cronin on October 30, 2019
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  • Love this recipe, the dressing is amazing. Made this for friends last night and they couldn’t stop raving about the whole way through eating it! This is my new go-to beet and goat cheese salad, the dressing is definitely what makes it!

    • — Marjorie on September 22, 2019
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  • Hi Jenn,
    Would this salad work with arugula, or a mix of arugula and romaine?

    • — Mary Margaret Smith on August 26, 2019
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    • Definitely, it would be excellent with arugula. Please LMK how it turns out!

      • — Jenn on August 26, 2019
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  • This dressing recipe is outstanding… I’ve made it three times during the past two weeks. Everyone has really liked it. For the salad I cooked the beets and diced them ahead of time – so handy to pull out of the fridge and put salads together. We toasted our walnuts in a bit of sugar for an extra bit of “special”. I intend to try more of your recipes very soon.

    • — D Dell on August 7, 2019
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  • Love the dressing – it has been my go to all summer! I’ve been on a roasted beet and walnut craze and this was perfect! Thank you.

    • — D on August 4, 2019
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  • Wonderful salad, but I couldn’t find goat cheese, so I found a substitute recipe which was a combination of cream cheese and feta, Worked great!

    • — Maxine Peacock on June 29, 2019
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  • I love this salad. It is my go-to salad to impress people! I made it for our company’s healthy lunch challenge and it was the most favorite salad!

    • — Kelly Achenbach on June 13, 2019
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  • Made this last night for some special guests. They absolutely loved it. Thank you, you never fail… again didn’t have to change a thing. Brilliant.

    • — Nilufer on May 21, 2019
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  • Sooo good. I could eat the dressing by the spoonful. Perfect compliment to the beets and goat cheese.

    • — Barb D. on February 25, 2019
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  • I always use your recipes. If I am in a recipe rut, I come here and always find something amazing! Everything I have tried of yours is just delicious. From desserts to salad.
    This is another winner for sure, perfect for winter too.
    Thank you so much for sharing your talent with us!

    • — Heather on February 7, 2019
    • Reply
  • I am going to make this for Christmas, it sounds amazing. Can I use olive oil instead of vegetable oil for the vinaigrette?

    • — Tamara on December 23, 2018
    • Reply
    • Hi Tamara, I use vegetable oil when I’m looking for a neutral flavor. You can use olive oil, but the flavor might be a little strong.

      • — Jenn on December 23, 2018
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      • Would canola oil work?

        • — Samantha Lee on October 17, 2019
        • Reply
        • Yes, canola oil will work nicely. 🙂

          • — Jenn on October 17, 2019
          • Reply
  • Loved this recipe. Great vinaigrette that I use in other salads as well

    • — Linda V on December 20, 2018
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  • 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!

  • 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%!!

  • Tried it. Loved it. So did my guests. And I’m not even too keen on beets.

  • Love beets with goat cheese! I like to use arugula for the greens.

  • Thank you for this recipe. I go to it regularly and am always sad when the dressing jar is empty.

  • 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.

    • Sure, Cathy, that’ll work. Hope you enjoy! 🙂

  • Made this recipe for our gourmet club. The reviews we excellent. Dressing was fabulous. Thanks

    • — Joanna McMaster Fennell
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  • 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?


    • So glad you like it! In order to make enough for 50, you’d need to multiply everything by 10.

  • 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, after yours it is another site that I frequent and she has not let me down.

    Kind regards


    • 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!

  • 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

  • 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”.

  • 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.

  • 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!

  • 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
    • Reply
    • Hi Malak, You can absolutely make the beets a day (or two) ahead of time.

  • 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.

  • 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.

    • Will add it to my list! 🙂

  • 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.

    • 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 :).

      • This looks fabulous! Wondering if you have ever used golden beets?

        • — Julie on May 28, 2020
        • Reply
        • Hi Julie, I can’t say that I have but I do think they’d work well here. Hope you enjoy!

          • — Jenn on May 29, 2020
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  • 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!

  • 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?

    • Yes, definitely!

  • 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

  • Hi Jen,
    Can I omit honey from the dressing?


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

  • 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!

    • Another deceptively simple yet great recipe! I hope you can help me with some questions: How long can the salad dressing be kept? Will vacuum cooked peeled beets (as packed in supermarket) work, or should I still roast it in the oven? Thank you in advance for your answers.

      • — Aa on October 12, 2020
      • Reply
      • Hi, The dressing will keep nicely in the fridge for 4 to 5 days and the vacuum-packed beets will work fine. Hope that helps! 🙂

        • — Jenn on October 12, 2020
        • Reply
  • How long do you think dressing lasts in fridge?

    • Hi Crissy, It will keep well for 4 to 5 days.

  • Very bad that cooking person does not know simple fact that borscht is not Russian but Ukrainian soup.

  • 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!

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

  • This dressing is amazing!! But can I sub the vegetable oil for extra virgin?

    • 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.

  • 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

    • 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.)

  • Do you think I could toss the beets with the dressing the night before to marinate a bit?

    • Sure Olya but keep in mind it will turn the dressing pink :).

  • What temperature for roasting the beets?

    • Hi Olya,
      The beets should be roasted at 425°F. Hope you enjoy!

  • 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!

  • 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!

  • Made it as a starter for Christmas dinner and candied the walnuts too, it was a hit

  • 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
    • Reply
  • The dressing is really good.

  • 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 ?

    • 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?

      • Storing them in airtight container, either in the fridge or the kitchen counter, should be fine.

  • 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.

  • Loved it! First time I’ve cooked fresh beets, and the salad was delish!

  • 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?

    • 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!

  • Just curious – is there a reason you use vegetable oil in your dressings as opposed to EVOO?

    • 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.

  • 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?

    • 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.

  • 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!!!

  • My friends don’t like goat cheese. Would
    Blue cheese or feta cheese work. What
    do you suggest? Thanks, I love all your

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

  • Can you serve the beets cold?

  • Love the vinaigrette on the Beet/walnut/goat cheese salad. Great!!!

  • Delicious! Another recipe where you have simply captured a nice blend of flavors and textures – and colors!

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

  • This salad is delish! For an extra touch I added candied walnuts. So yummy:)

  • Even my husband, who hates beets, loved this salad. The flavours work so well together. delicious.

  • 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!

  • 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!

  • 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!!!

  • 5 star!!!!
    I loved this recipe! The dressing was the best I ever made. I’ll be serving this again!

  • 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?


    • Glad you enjoyed it, Liz! Please do share!

  • I love beets and this looks like a wonderful recipe. Has anyone ever tried adding orange sections instead of or in addition to nuts?

  • 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.

    • Welcome, Karen! So glad you enjoyed it 🙂

  • This is my favorite salad with beets – so delicious.

  • 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.

  • 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.

  • This is my all time favorite salad. I add garlic to the salad dressing.

  • Please sign me up!

  • 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!

  • Incredibly delicious – made me look good in front of the in-laws!

  • This is my all time favorite salad. I LOVE beets.

  • 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

  • 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.

  • 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.

  • 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!

  • 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.

    • Hi Janet, So glad you enjoyed the salad. You can definitely cook the beets the day before.

  • 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
    • 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!

  • 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 🙂

  • Funny! I use a Bonne Maman jar to shake my vinaigrette too.

  • Jen-Made the salad last night. So Yummy! The dressing was wonderful.

  • 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!!!

  • Michele,

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

  • 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!

  • 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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