For other roasted beet salad recipe ideas, check out our crispy kale salad with roasted beets and our roasted beet and pistachio salad.
The beets: We use both golden beets and red beets for vibrant color. You can opt for small beets, or larger ones cut into quarters. The peel has lots of good nutrients but peeling them is personal preference. Mixed greens: Arugula or spring mix, or perhaps some baby spinach, creates a crisp, varied base. Walnuts: For a nutty flavor and crunch. Goats cheese: Also known as chevre.
The maple balsamic dressing:
Olive oil: provides a smooth, rich base. Maple syrup: The sweetness of the maple syrup highlights the earthy beets and creamy, salty goats’ cheese beautifully! You can always add another tablespoon if you prefer a sweeter dressing. Balsamic vinegar: Adds depth and acidity. Dijon mustard: For a little zing. Salt and black pepper: Season to your liking.
Depending on what you have left in the pantry, or what you might be craving, it’s super easy to mix up this salad:
Herbs: fresh basil adds an aromatic, slightly peppery flavor. Finely chopped chives give a mild onion flavor and taste great next to the goat cheese, or throw in some fresh dill for a refreshing, citrusy note. Fruits: a handful of cranberries, orange segments, or thinly sliced apples or pears add an extra burst of freshness and flavor Nuts and seeds: substitute the walnuts for whatever nuts you have on hand. We love pecans, almonds, or a sprinkle of pine nuts. Croutons: add another level of crunch. They can be store-bought, or if you’re doing homemade try these lemon pepper croutons. Dressing: You can substitute the maple syrup with honey if in a pinch, or add a squeeze of lemon juice.
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Desserts
Purple Sweet Potato Pie Plum Pie with Almond Thyme Crust
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