Ruby Red Beet Salad
A vibrant celebration of flavors and textures with roasted beets, tangy balsamic dressing, creamy goat cheese, and crunchy walnuts.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 medium beets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/4 cup chopped walnuts
- 1/4 cup crumbled goat cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the beets with 1 tablespoon of olive oil, half of the salt, and half of the pepper. Wrap each beet in foil.
- Place the wrapped beets on a baking sheet and roast for 45–50 minutes until tender.
- Once the beets have cooled slightly, unwrap, peel, and slice into wedges.
- Whisk together the remaining olive oil, balsamic vinegar, honey, and the rest of the salt and pepper.
- Combine the beet wedges, chopped walnuts, crumbled goat cheese, and parsley in a serving bowl. Toss with the dressing.
- Transfer the salad to a platter or individual plates and serve immediately.
Notes
To make peeling easier, wear gloves while handling beets. Feel free to customize the salad by adding arugula or apples.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Find it online: https://ameliasweets.com/2026/05/08/ruby-red-beet-salad-recipe/