THE RECIPE JOURNAL · Side Dish
Roasted Baby Beet Salad with Walnuts
This vibrant salad combines the natural sweetness of roasted baby beets with the satisfying crunch of toasted walnuts. It’s a simple, fresh way to enjoy a nutritious and flavorful side dish any time of year.
FROM THE KITCHEN • Roasted Baby Beet Salad with Walnuts
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C). Trim the tops off the baby beets and give them a gentle rinse. Spread them out in a single layer on a shallow baking dish, drizzle with a bit of olive oil, and toss them around so they're nicely coated. Cover the dish and pop it in the oven for about 40 minutes, or until the beets are tender. Once done, let them cool in the covered dish set on a wire rack for about half an hour. When they’re cool enough to handle, peel the skins off and slice the beets in half lengthwise. Toss the beet halves with your favorite vinaigrette. Finally, lay out some baby lettuce on a serving platter, then arrange the dressed beets on top. Sprinkle with crumbled Gorgonzola and walnuts before serving.
Why you’ll love it
This salad offers a wonderful balance of earthy sweetness from the beets and a satisfying crunch from the walnuts. It’s both nutritious and colorful, making it a great choice for a light meal or a side dish. Plus, it’s easy to prepare and perfect for any season.
How to serve
Serve this salad chilled or at room temperature for the best taste. It pairs nicely with fresh greens like arugula or spinach and can be complemented with a dollop of goat cheese or a drizzle of balsamic glaze for extra richness.
Storage & leftovers
Store the roasted beets and walnuts separately in airtight containers in the refrigerator. Combine them just before serving to keep the walnuts crunchy. The salad is best eaten within 2-3 days for optimal freshness.
