Roasted Beet Salad

Roasted Beet Salad
Servings: 6 Prep 15 mins Bake 1 hr


  • 3 medium-size beets
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon honey mustard
  • 1 tablespoon honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup olive oil
  • 10 cups assorted mixed spring salad greens (about 8 ounces), cleaned
  • 1 small head endive, trimmed and sliced into 1/4-inch pieces
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnut pieces

Make It


1. Heat oven to 425 F. Trim beets and scrub skins. Rub oil over beets and place in a roasting pan. Roast at 425 F for 1 hour, or until just tender when pierced.


2. Whisk together vinegar, mustard, honey, salt and pepper. While whisking, add oil in a thin stream.

3. Once beets have roasted, remove from oven and cool until you can comfortably handle them. Wrap your hands in plastic, if desired, then cut a thin amount off top of each beet, as well as any extra root. Slip skins from beets, or use a peeler for tougher skin. Cut each beet in half, then each half into 4 wedges. Place wedges in a medium-size bowl and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper and 2 tablespoons of the dressing.


4. Toss greens, endive and remaining dressing in a large bowl. Top with beets, goat cheese and walnuts.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 27, chol. (mg): 15, carb. (g): 31, fiber (g): 5, pro. (g): 11, sodium (mg): 491, Percent Daily Values are based on a 2,000 calorie diet.