Roasted Beet Salad

Plates of vibrant beet salad with crumbled cheese, thinly sliced red onions, fresh parsley, and walnuts on a light textured background. The salad is artfully arranged, highlighting the contrast of colors and textures.

5 from 1 vote

Let me just say this: if you’ve been sleeping on beets, this salad is about to change your mind. Earthy, sweet, and packed with color, this Beet Salad is everything you want in a side dish.

Prep Time30

Cook Time1 15

Course: Appetizer, Salad, Side Dish

Cuisine: American, Italian

Keyword: Beet Salad

Servings: people

Equipment

blender or food processor

Ingredients

Beet Salad

8 large beets
1/3 cup parlsey chopped
1/3 cup walnuts chopped
1/2 tsp salt
2 shallots sliced thin

Balsamic Vinaigrette

3 tbsp balsamic
1/3 cup olive oil
1 small shallot
1 tbsp honey
1/2 tsp salt
pinch pepper
1/2 tsp mustard

Whipped Goat Cheese

8 ounces goat cheese
2 cloves garlic finely minced or grated
1/2 lemon juiced
1/4 cup milk

Instructions

Start by preheating your oven to 375°F. Trim the stems and leaves off your beets (no need to peel yet), then scrub them clean. Wrap each beet in aluminum foil and roast for about 75 minutes or until fork-tender.
Let the beets cool, then peel the skin off using your hands or a paper towel. Dice them into bite-sized chunks and place in a medium bowl.
Add all vinaigrette ingredients to a blender and blend until smooth. Pour over the diced beets and let them marinate for 30 minutes.
While the beets are soaking up all that flavor, add the goat cheese (or ricotta), garlic, lemon juice, and milk to a food processor or blender. Blend until creamy and smooth.
Add the chopped parsley, walnuts, salt, and sliced shallots to the beets and gently toss to combine.
Spread the whipped cheese onto a plate or toast and spoon the beet mixture on top. Serve and enjoy!

Nutrition