Roasted Beetroot Salad Ingredients
- Baby arugula
- Mixed greens
- Goat cheese (you can also use Feta cheese if you aren't a goat fan)
- Walnuts (toasted)
- balsamic vinaigrette dressing recipe
How To Roast Beets
- Preheat oven to 400 degrees F
- Wash the beets, pat dry, remove the greens (save them and sauté them!), and peel the beetroot with a vegetable peeler
- Chop the beets into chunks about 1 ½ inches in size
- Spread the beet cubes on a baking sheet, drizzle the olive oil over and sprinkle with coarse salt
- Roast the beets for 30-40 minutes, turning once halfway through, until tender throughout
How To Toast Walnuts In The Oven
Spread the walnuts onto a small baking sheet and lower the oven temperature to 350 degrees F. Toast the walnuts for 8-10 minutes, checking frequently to make sure they don't burn. I like to give the pan a shake every 3 minutes.
How To Toast Walnuts On The Stove
This is actually my preferred method for toasting walnuts for salads or recipes. It only takes a few minutes in a dry skillet and you're done! Not to mention, you can do this while the beets are roasting. Heat a non-stick skillet over medium heat and add the walnuts to the dry pan. Cook, stirring constantly, for 3-5 minutes until the nuts become toasty and fragrant from the oils being released. Set them aside to cool.
Want a protein boost to make this salad a complete meal? Just add a grilled chicken breast and you've got a well-rounded meal. I use this grilled chicken marinade to marinate chicken breasts in bulk for my weekly meal prep. Then I always a protein on hand for all my tasty salad creations.
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More Salad Recipe Inspiration
The Best Roasted Vegetable Salad
Meal Prep Superfood Salad with Lemon Balsamic Vinaigrette
Salmon Salad with Fresh Blueberry Vinaigrette
Mediterranean Chicken Spinach Quinoa Salad
Shaved Brussels Sprouts Salad with Apples
Roasted Beetroot Salad
Ingredients
- 4 cups beets peeled and cubed (save those greens!)
- ¼ cup olive oil
- 2.5 oz baby arugula
- 2.5 oz mixed salad greens
- 2 oz goat cheese crumbled, a good quality goat cheese is worth the splurge
- ⅓ cup walnuts chopped
- ¼ cup balsamic vinaigrette dressing Store-bought or homemade vinaigrette
Instructions
- Preheat oven to 400 degrees F
- Wash the beets, pat dry, remove the greens (save them and sauté them!), and peel the beetroot with a vegetable peeler.
- Chop the beets into cubes about 1 ½ inches in size
- Spread the beet cubes on a baking sheet, drizzle the olive oil over and sprinkle with coarse salt
- Roast the beets for 30-40 minutes, turning halfway through, until tender throughout
- Spread the walnuts onto a small baking sheet and lower the oven temperature to 350 degrees F.
- Toast the walnuts for 8-10 minutes, checking frequently to make sure they don't burn. I like to give the pan a shake every 3 minutes. You can also use the skillet method *see notes
- Toss, in a large bowl the arugula, mixed greens, and goat cheese.
- Add the roasted beets, walnuts and dressing to the salad, toss and serve.
Notes
Nutrition
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Bree {Skinny Mommy}
Oh my goodness that salad looks dreamy!
Amee Livingston
Thank you Bree!