This salad is simple and easy to mix in any of your favorite seasonal ingredients.
Servings: 4
Ingredients:
- 4 medium beets (red or golden, or a mix)
- 1/4 cup walnuts, toaste
- 4 cups mixed greens (e.g., arugula, spinach, or baby kale)
- 1/4 red onion, thinly sliced
- 1 tablespoon olive oil (for roasting the beets)
- Optional 1/4 cup goat cheese, crumbled
- Optional fresh ground pepper
- Optional protein on top
For Your Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or agave (optional, for a touch of sweetness)
- Salt and pepper to taste
Instructions:
- Roast the beets:
These are great to make for meal prep to toss into meals all week. Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trim off the stems, and leave a little bit of the root intact. Wrap each beet individually in foil, place them on a baking sheet, and roast for about 45 minutes to 1 hour, or until the beets are tender when pierced with a fork. Once cooked, allow them to cool slightly before peeling off the skin. - Toast the walnuts:
While the beets are roasting, toast the walnuts. Heat a dry skillet over medium heat and add the walnuts. Toast for 3-5 minutes, stirring occasionally, until they become fragrant and slightly golden. Remove from heat and set aside. - Make the vinaigrette:
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey (if using). Season with salt and pepper to taste. Set aside. - Assemble the salad:
Once the beets are cool enough to handle, peel off the skin and slice or cut them into wedges. In a large bowl, toss the mixed greens with a little vinaigrette to lightly coat them. - Finish the salad:
Arrange the beets on top of the greens. Sprinkle the toasted walnuts over the salad, and add a few slices of red onion for extra flavor. Drizzle with the remaining vinaigrette and serve!
Benefits:
- Nutrient-rich: Beets are high in fiber, antioxidants, and essential vitamins like folate and potassium
- Heart healthy: Walnuts provide omega-3 fatty acids that support heart health and reduce inflammation
Tips:
- Add sweetness: If you’d like a bit of sweetness to balance the earthiness of the beets, you can toss in a handful of orange slices or pear slices.
- Make ahead: Roasted beets can be stored in the refrigerator for up to 5 days. You can prepare the salad in advance and assemble it just before serving to keep the greens fresh.
- Extra crunch: For more crunch, add toasted pumpkin seeds or sunflower seeds.
Grocery List:
- 4 medium beets
- 1/4 cup walnuts
- 4 cups mixed greens (arugula, spinach, baby kale)
- 1/4 red onion
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional)
- Salt and pepper
- Optional cheese and or protein
