Ina Garten Roasted Beet Salad Recipe

This Ina Garten Roasted Beet Salad Recipe is earthy and vibrant, which includes roasted beets and crumbled goat cheese. It’s a great choice for dinner parties or holiday tables, ready in about 1 hour.

Jump to Recipe

Ina Garten Roasted Beet Salad Recipe Ingredients

• 6 medium beets, tops trimmed
• 5 ounces arugula or mixed baby greens
• ½ cup crumbled goat cheese
• ⅓ cup walnut halves, toasted
• 1 tablespoon balsamic vinegar
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¼ cup good olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

How To Make Ina Garten Roasted Beet Salad Recipe

1. Roast the beets: Preheat oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet. Roast for 45–60 minutes, until tender.
2. Peel and slice: Allow beets to cool slightly. Unwrap and rub off the skins using a paper towel or gloves. Slice into wedges or rounds.
3. Make the vinaigrette: In a small bowl, whisk balsamic vinegar, orange juice, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
4. Assemble the salad: Place arugula or greens on a platter or in a bowl. Top with beet slices, crumbled goat cheese, and toasted walnuts.
5. Dress and serve: Drizzle with vinaigrette just before serving. Toss gently or serve dressing on the side.

Recipe Tips

• How to tell when beets are done roasting:
  They should be easily pierced with a knife—tender but not mushy.
• Best way to peel roasted beets:
  Use paper towels or gloves to rub off the skins—no knife needed.
• Can I roast beets ahead of time?
  Yes, roast and refrigerate them up to 3 days in advance.
• Can I use store-bought cooked beets?
  Yes, for convenience, but fresh-roasted beets have better flavor.
• What other nuts can I use?
  Pecans or pistachios also pair well with beets and goat cheese.

What To Serve With Roasted Beet Salad

This fresh and tangy salad goes great with:

• Grilled chicken or salmon
• A crusty baguette
• Lentil soup or butternut squash soup
• Wild rice or quinoa pilaf

How To Store Roasted Beet Salad

Refrigerate:
Store salad components separately. Combine just before serving. Beets and dressing last 3–4 days in the fridge.

Freeze:
Not recommended—freezing affects texture of the greens and cheese.

Roasted Beet Salad Nutrition Facts

• Calories: ~280 per serving
• Protein: ~7g
• Carbohydrates: ~18g
• Fat: ~20g
• Saturated Fat: ~6g
• Cholesterol: ~15mg
• Sodium: ~300mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use golden beets instead of red?
Yes, golden beets are slightly sweeter and less earthy.

Is there a dairy-free option?
Use a dairy-free goat cheese alternative or omit the cheese.

How do I toast walnuts?
Spread on a baking sheet and toast at 350°F for 5–7 minutes, stirring once.

What greens pair best with beets?
Arugula adds peppery contrast, but spinach or mixed greens work too.

Try More Recipes:

• Ina Garten Salad With Warm Goat Cheese Recipe
• Ina Garten Dill Potato Salad Recipe
• Ina Garten Creamy Cucumber Salad Recipe