Roasted Beet Salad with Goat Cheese and Walnuts: A Winter Showstopper

Roasted beet salad is the dish that turns a plain table into a festive one. Deep ruby beets roasted until sweet and tender, tangy goat cheese, toasted walnuts and a bright citrus dressing make a salad that is colorful, balanced and satisfying enough to serve as a light main course.

It is also one of the best make-ahead salads for the holidays: the beets can be roasted and dressed a day in advance, and the salad only needs the greens and cheese at the last minute. It fits perfectly on a Thanksgiving, Christmas or New Year’s table alongside our winter citrus salad and fall harvest salad.

Why roast the beets

Roasting concentrates the natural sugars in beets and gives them an earthy sweetness that boiling cannot. Wrapped in foil, they steam in their own juices and become tender while keeping their color. Beets are also a good source of fiber and folate, and a simple, inexpensive winter vegetable.

Tips for the best beet salad

• Choose beets of similar size so they roast evenly. Medium beets, about the size of a tennis ball, take roughly 50 to 60 minutes at 200 C (400 F).
• Peel after roasting. The skins slip off easily with a paper towel once the beets have cooled slightly.
• Dress the beets while warm. Warm beets absorb the dressing much better than cold ones.
• Add the cheese last. Goat cheese stains pink if tossed with the beets too early.
• Toast the walnuts in a dry pan for 3 to 4 minutes to bring out their flavor.

The dressing

A tangy dressing balances the sweetness of the beets. Whisk together fresh orange juice, a little orange zest, balsamic vinegar, olive oil, a teaspoon of Dijon mustard, salt and pepper. If you like a sweeter dressing add a teaspoon of honey.

Variations

• Golden beets look beautiful mixed with red and do not stain.
• Feta or blue cheese can replace goat cheese.
• Pistachios or pecans can replace walnuts; see our spiced pecans for a sweet crunch.
• Vegan: skip the cheese and add avocado or toasted chickpeas.

Storage

Roasted, dressed beets keep for up to 4 days in the fridge. Assemble the salad just before serving to keep the greens crisp.

Frequently asked questions

Can I use pre-cooked beets?

Yes, vacuum-packed cooked beets save time. Roasted beets have more flavor, but cooked beets are a good shortcut on a busy day.

How do I avoid stained hands?

Wear disposable gloves while peeling, and rub your hands with lemon juice and salt afterwards.

How to serve it on a holiday table

Roasted beet salad looks best on a wide, shallow platter rather than in a deep bowl. Spread the arugula over the base, arrange the beet wedges in loose piles, scatter the cheese and nuts and finish with the remaining dressing. Add a few pomegranate seeds or orange segments for color. It goes well with roast turkey, ham, lamb or a vegetarian main such as our mushroom Wellington.

Nutrition notes

Beets are naturally sweet but low in calories, and they provide fiber, folate and potassium. Walnuts add healthy fats and goat cheese adds protein. Beets can turn urine or stool pink or red harmlessly after eating them; this is normal and not a sign of a problem.