Salads & Bowls

Roasted Beet Salad with Citrus Vinaigrette

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I’m Betty, and welcome to Betty Cooks! As someone who values both health and flavor, I believe that great meals should be delicious and nourishing. This Roasted Beet Salad with Citrus Vinaigrette is one of my absolute favorite creations because it perfectly embodies that philosophy. It’s a stunning, vibrant healthy salad that’s surprisingly simple to make. The sweet, earthy beets play beautifully against a bright, zesty dressing, creamy goat cheese, and crunchy walnuts. This salad is proof that the best healthy salads can be the most satisfying dishes on the table. It’s the ideal make-ahead star for a dinner party or a hearty lunch option right from your kitchen at https://www.bettycooks.com.

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Table of Contents

Key Takeaways

  • Elevated & Easy: This roasted beet salad looks and tastes gourmet but is incredibly simple to prepare, with hands-off roasting for the beets and a quick vinaigrette.
  • Perfect Make-Ahead Dish: The beets and dressing can be made days in advance, making this one of the ultimate make-ahead salad options for effortless entertaining.
  • Nutrition Meets Flavor: Packed with vitamins from the beets and healthy fats from the walnuts and olive oil, this is a vegetarian salad that is as nutritious as it is delicious.
  • Versatile Side or Main: Serves beautifully as a stunning side dish for roasted meats or fish, or can be bulked up with protein like grilled chicken or chickpeas to become a satisfying main course.

Why This Salad is a Game Changer

Too often, the phrase “healthy salad” conjures images of bland, uninspired bowls. This recipe is here to change that narrative. It’s a true celebration of textures and tastes. The roasting process transforms the humble beet into something richly sweet and tender, creating a foundation that’s far more exciting than any raw vegetable. When combined with the bright, tangy citrus vinaigrette, each bite is a perfect balance. It’s a dish that feels special enough for a holiday table but simple enough for a quiet Tuesday night. If you’re looking to add more healthy recipes to your rotation that don’t sacrifice satisfaction, this salad is your answer.

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The Magic of Roasting Beets

Roasting is, without a doubt, the best way to prepare beets. The dry heat of the oven caramelizes their natural sugars, intensifying their earthy sweetness and yielding a wonderfully tender, almost creamy texture. Unlike boiling, which can leach out flavor and color, roasting locks it all in. Wrapping them in foil creates a steamy environment that cooks them evenly and makes the skins slip off effortlessly once they’re cool. This hands-off method is what makes this dish one of my top easy side dishes for company—you can focus on other parts of the meal while the oven does the work.

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Choosing and Prepping Your Beets

For the best results, look for beets that are firm, smooth, and roughly the same size so they cook evenly. Don’t be afraid of a little dirt—it’s a sign they’re fresh! A good scrub under cold water is all they need before roasting. I love using a mix of red and golden beets for a visually stunning plate (just be aware that red beets will stain the golden ones if they touch while roasting). Prepping them is simple: trim the tops and tails, give them a drizzle of oil, and they’re ready for their foil packet. This minimal prep is key to keeping this in the easy side dishes category.

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A Word on the Bright Citrus Vinaigrette

The dressing is where this healthy salad really sings. A simple combination of fresh orange and lemon juice provides a sunny, acidic backbone that cuts through the richness of the beets and goat cheese. A touch of Dijon mustard and honey helps emulsify the oil and adds a layer of complexity, while minced shallot brings a subtle, aromatic sharpness. Whisking it by hand or shaking it in a jar until it’s creamy ensures every leaf and beet slice gets perfectly coated. This citrus vinaigrette is so good, you’ll want to make a double batch to use on other healthy salads throughout the week.

Dressing a Healthy Salad for Maximum Impact

There’s an art to dressing a salad, especially one with robust ingredients like roasted beets. The key is layering. I like to toss the greens with just a portion of the dressing first—this ensures every bite of lettuce is flavorful. Then, I arrange the beets and other toppings on top. A final light drizzle of the remaining dressing over everything just before serving brings all the elements together without making the dish soggy. This technique ensures your healthy salad recipes are perfectly dressed from the first bite to the last.

Flexible Ingredients for Every Kitchen

The beauty of this recipe lies in its adaptability. Don’t have goat cheese? Feta or creamy blue cheese work wonderfully. Not a fan of walnuts? Toasted pecans or almonds are fantastic substitutes. For a vegan version, simply omit the cheese or use a plant-based alternative—the beets and dressing are so flavorful on their own. You can also play with the greens; peppery arugula, tender butter lettuce, or hearty kale all make excellent bases. This flexibility makes it a perfect make-ahead salad for dinner parties where you can accommodate various tastes with ease.

Bringing It All Together

Assembling this salad is where the fun begins and your roasted vegetable recipes truly shine. Start with a bed of dressed greens on a large platter for maximum visual appeal. Artfully arrange the vibrant roasted beet slices or wedges over the top. Scatter over the crumbled cheese and toasted nuts generously. Finally, finish with the fresh herbs and that last drizzle of dressing. The contrast of colors, textures, and temperatures creates a dish that’s as beautiful as it is delicious. It’s the kind of healthy salad that makes people ask for the recipe.

Recipe and Instructions

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Notes & Tips

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Roasted Beet Salad with Citrus Vinaigrette

A vibrant and healthy roasted beet salad, tossed with a zesty citrus vinaigrette, creamy goat cheese, and crunchy walnuts. It’s an easy, impressive side dish or light meal perfect for any occasion.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Cuisine: American
Keywords: citrus vinaigrette, easy side dishes, healthy salads, make ahead salad, roasted vegetable recipes, vegetarian salad
Servings: 4 servings
Author: Betty

Ingredients

For the Beets

  • 3 medium beets (about 1 pound), scrubbed and trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Citrus Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small shallot, minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

For the Salad

  • 5 ounces mixed greens or arugula
  • 2 ounces goat cheese, crumbled
  • 1/3 cup walnuts, toasted and roughly chopped
  • 1/4 cup fresh mint leaves, torn (optional)

Instructions

Roast the Beets

  1. Preheat oven to 400°F (200°C).
  2. Place each beet on a piece of aluminum foil large enough to wrap it completely. Drizzle with olive oil and season with salt and pepper.
  3. Wrap the beets tightly in the foil and place them on a baking sheet.
  4. Roast for 50-60 minutes, or until a knife can be inserted into the center of a beet with little resistance. The time will vary based on the size of your beets.
  5. Let the beets cool until they are safe to handle. Use a paper towel to rub off the skins, which should slip off easily. Slice or dice the beets as desired.

Make the Vinaigrette

  1. While the beets are roasting, prepare the dressing.
  2. In a small bowl or jar, combine the orange juice, lemon juice, Dijon mustard, honey, minced shallot, salt, and pepper.
  3. Whisk vigorously while slowly streaming in the olive oil, or shake the jar with the lid on, until the dressing is well emulsified. Taste and adjust seasoning if needed.

Assemble the Salad

  1. In a large serving bowl, add the mixed greens. Drizzle with about half of the vinaigrette and toss gently to coat.
  2. Arrange the roasted beets over the greens.
  3. Sprinkle the crumbled goat cheese, toasted walnuts, and fresh mint (if using) over the top.
  4. Drizzle with the remaining vinaigrette just before serving. Toss lightly at the table if desired.

Notes

Make-Ahead Tips: Beets can be roasted, peeled, and refrigerated up to 3 days in advance. The vinaigrette can be made and stored in the fridge for up to a week. Assemble the salad just before serving. For a vegan version, omit the goat cheese or use a dairy-free alternative. The walnuts can be substituted with pecans or almonds.

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