Roasted Beet Salad with Honey Dijon Vinaigrette

This is not your average Roasted Beet Salad! Roasted golden and purple beets, red onion and avocado sit on top of a blend of salad and beet greens. Topped with candied walnuts, crumbled goat cheese and drizzle with a honey dijon vinaigrette, along with the roasted beet liquids!

This might the best roasted beet salad ever.

In this epic roasted beet salad, beet leaves are washed, chopped and tossed with a mixture of power greens and then topped with the sweet roasted beets, sliced red onions, freshly crumbled goat cheese (because the pre-crumbled goat cheese has a fuzzy texture like gym socks. ew. gross.), sliced avocado and candied walnuts. Lastly, the whole salad is drizzle with a homemade honey dijon vinaigrette and reserved roasting juices from the beets, creating this watercolor effect. So pretty.

Need a gorgeous and colorful spring salad to serve on Easter? OR for lunch with friends? Look no further. I’ve got you.

To Make This Roasted Beet Salad You Will Need:

• 5 ounces of your favorite salad mix (I’m using Earthbound Power Greens blend– because I love it and not because they asked me to )
• 2 bunches baby beets (red and golden) with the leafy greens attached
• a red onion sliced thin vertically
• candied walnuts
• avocado
• goat cheese
• honey dijon vinaigrette

Okay so there’s lots of things going on with this salad, but each element is simple. I promise.

The Best Way to Roast Beets:

Preheat your oven to 400℉ (or 200℃).

Now, to avoid the red beets from bleeding into the golden, I roast them in separate foil parcels. Lay two sheets of heavy duty aluminum foil (one per parcel or double up if using regular aluminum foil as it can easily tear). Cut off the stems and leaves then set aside. Wash the beets well, towel dry and place onto the foil. Drizzle with olive oil and fold up the sides to create a sealed purse.

Place the foil parcels directly onto your oven rack and roast for 1 hour or until a knife pierces them easily.

Allow the beets to cool a smidge before carefully opening the foil. Once the beets are cool enough to handle, use a paring knife to peel the outer skin and cut into quarters or sixths if the beets are large. I start with the golden beets and then move onto the red, then I pour the liquids that have accumulated in the foil, into separate bowls and set aside.

In a small skillet, place 1 cup of walnut halves and 1/4 cup of granulated sugar.

Heat on medium to medium to medium-low heat, stirring occasionally until the sugar starts to melt, caramelize and stick to the walnuts

Stir constantly until the walnuts are well coated and toasted. Remove the walnuts off of the heat and transfer them into a heatproof bowl, and set aside.

Walnuts go great in this salad, but candied walnuts go better.

In a mason jar or container with a tight fitting lid combine: 1 heaping tablespoon minced shallot, 2 tablespoons dijon mustard, 2 tablespoons (good quality!) honey, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 2 tablespoons red wine vinegar and 1/4 cup of olive oil.

Secure the lid and shake.

On a large platter or serving bowl, toss together the power greens, beet leaves and then top with the quartered beets, sliced avocado, crumbled goat cheese, candied walnuts and a few grinds of fresh pepper.

HOW TO GET RIPE AVOCADOS TO LAST:

The trick to storing ripe avocados so they last is a no-brainer, it’s easy and effective and has saved me SO much money. First buy hard to the touch, bright green avocados and allow them to ripen on the counter. Once they are black, soft to the touch (NOT squishy) pop them into the fridge. Here is where they will last for quite a few days! You guys this has changed my life and I owe this trick to my sisters. No more wasted avocados!

Spoon the honey dijon vinaigrette over the top right before serving.

Then… and this is the exciting part, spoon the reserved beet roasting liquids over top of the entire roasted beet salad. Gah! It’s so pretty it hurts!

I am in love. I know, I know, I say that allthe time. BUT it’s truuuuuue. All of the ingredients work together harmoniously in this roasted beet salad and that dressing is so good it’s drinkable. Not even kidding.

For More Epic Salads Click Here!

Enjoy! And if you give this Roasted Beet Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Print Recipe Pin Recipe

4.43 from 7 ratings

Leave a Review »

Yield: 6 servings

Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with Honey Dijon Vinaigrette

Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with a TO DIE FOR Honey Dijon Vinaigrette. The end all be all of beet salads. The End.

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 20 minutes mins

Ingredients

FOR THE BEETS:

• 2 bunches small beets, 1 bunch red and 1 bunch golden -about 6 total trimmed and washed and leafy tops reserved
• olive oil

FOR THE CANDIED WALNUTS:

• 1 cup walnuts
• 1/4 cup granulated sugar

FOR THE HONEY DIJON VINAIGRETTE:

• 1 (heaping) tablespoon minced shallot
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

FOR THE SALAD:

• 5 ounces mixed salad greens, I'm using a power green blend
• reserved beet greens, washed, dried and chopped
• 2 to 4 ounces goat cheese, crumbled
• 1 avocado
• 1/2 red onion, sliced thin vertically
• freshly ground black pepper

Instructions 

FOR THE BEETS:

• Preheat your oven to 400℉ (or 200℃).
• Place prepared beets onto a sheets of heavy duty aluminum foil (doubling up if using regular aluminum foil), golden beets on one and red beets on a separate sheet.
• Drizzle with olive oil and fold up the sides of the foil to create a purse.
• Place the foiled parcels directly onto the middle rack of your preheated oven and roast for 1 hour or until the beets are tender and can be easily pierced by a fork.
• Allow to cool before using a paring knife to remove the skin and quartering. Pour any remaining beet juices from the foil parcels into separate bowls.

FOR THE CANDIED WALNUTS:

• Place the walnuts and sugar into a small skillet.
• Heat on medium, stirring occasionally with a rubber spatula until the sugar starts to melt. Keep stirring until the sugar caramelizes and the walnuts are toasted.
• Transfer the candied walnuts into a heatproof bowl to cool.

FOR THE HONEY DIJON VINAIGRETTE:

• Place the finely minced shallots, dijon, honey, vinegar, olive oil, salt and pepper into a glass mason jar or container with a tight fitting lid. Shake to combine.

FOR THE SALAD:

• On a large platter or serving bowl, toss together the mixed salad greens with the chopped beet leaves.
• Crumble the goat cheese over top and add the slices of avocado, onions, quartered roasted beets and candied walnuts.
• Right before serving, drizzle with honey dijon vinaigrette and the reserved beet juices over top, then grind fresh black pepper over top.

Serving: 1serving, Calories: 375kcal, Carbohydrates: 27g, Protein: 7g, Fat: 29g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 12g, Cholesterol: 4mg, Sodium: 338mg, Potassium: 497mg, Fiber: 5g, Sugar: 19g, Vitamin A: 441IU, Vitamin C: 13mg, Calcium: 55mg, Iron: 2mg

Author: Laurie McNamara

Course: Salads

Cuisine: American