Roasted Beet Salad Remix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Roasted beets tossed with crumbled goat cheese, cinnamon-spiked walnuts, olive oil, and a splash of sherry vinegar. Simple, earthy, with a sweet note from the nuts. Roasting brings out that deep, caramelized flavor. Peeling skins by hand after resting is crucial—slip off easily with paper towels or gloves to avoid purple hands. Marinate chopped beets briefly in oil and acid to soften sharpness. Replace feta with goat cheese for creamier texture and add toasted walnuts for crunch and warmth. Timing is flexible, watch beets for tender piercing over clock. Serve chilled, entropy of flavors sharp and rich.
Prep:
10 min
Cook:
Total:
Servings:
6 servings
#salads
#vegetarian
#root vegetables
#American cuisine
#healthy
#seasonal
#snack
#easy dinner
Beets. Earthy, often misunderstood root. Roasting is magic — dry, hot air pulling sugars out, turning flesh soft yet firm. Don’t underestimate resting after heat. Peel skins when cooled; those purple fingers? Gloves or paper towels save sanity. I swapped feta for goat cheese once — richer mouthfeel, less salt shouting. Toasted nuts? Cinnamon added complexity, a warm hug with each bite. Oil and vinegar act like a flavor bath, mellow biting edges while lifting the beets’ sweetness. Timing’s a suggestion, not rule; check doneness by piercing, bark but no mush. Served cold. Salad holds well next day, brighter flavors develop overnight sometimes. I keep a mental note: never skip the rest — crucial step.
Ingredients
- 3-4 medium beets, washed
- 3 Tbsp olive oil, divided
- 2 Tbsp sherry vinegar (sub balsamic if unavailable)
- 4 oz goat cheese, crumbled (swap feta)
- 1/3 cup walnuts, toasted with 1/4 tsp cinnamon
- 2 tsp honey
- Salt and pepper to taste
About the ingredients
Beets vary so much—small ones roast quicker. Wash thoroughly; earthy grit sticks deep. Olive oil quality matters here; grassy, fresh oil makes a distinct difference. Sherry vinegar offers gentle acidity and slight sweetness; balsamic if unavailable but adjust honey downward. Goat cheese softens bite; creamy texture contrasts firm beets. Walnuts toasted with cinnamon ignite warmth and crunchy texture; pecans work but less intense. Honey balances vinegar sharpness; adjust with palate. Salt late in assembly or marinating stage to coax out flavors. Gloves advised for skin removal — otherwise purple hands and stubborn skins wreck the mood. Storing leftovers, keep beets separate to avoid sogginess. If craving variation, add finely diced red onion or fresh herbs like thyme or basil. Always taste and tweak, no one size fits all. Oven temperature flexibility is forgiving; higher temps speed roasting but watch to avoid drying or burning.
Method
Roast the beets
- Heat oven to 420°F. Toss whole beets in a small drizzle of olive oil, then nestle in a baking dish; cover tightly with foil so steam traps in. Roast 1 hr 50 min or until easily pierced by fork—test at 1h40 for size variations. The skin will loosen but not char.
- Pull dish out; let beets rest 25-30 min so skins cool and slip off better. Use gloves or paper towel to rub skins off—much shinier, smoother surface beneath.
Assemble the salad
- Quarter or roughly chop peeled beets. Put in bowl with 2 tablespoons olive oil and sherry vinegar. Let marinate 8-12 min—vinegar cuts earthiness, oil smooths sharp edges.
- While beets soak, toast walnuts in dry skillet over medium heat stirring often. After a few minutes, sprinkle cinnamon on nuts and toss to coat, roasting until fragrant, about 2 min more, then let cool.
- Toss beets with crumbled goat cheese, toasted spiced walnuts, and drizzle honey over. Salt and pepper now; honey plays off the acidity and tannin from vinegar. Mix gently to keep cheese chunks intact.
- Chill salad minimum 30 min to meld flavors and firm beets. Serve cold. Let rest at room temp just before plating if fridge dulls flavors.
Tips and substitutions
- If pressed for time, microwave beets wrapped in damp towel 10-15 min to soften skin peeling but loses roasting depth.
- Can swap walnuts for pecans or toasted pine nuts for different crunch and oils.
- Goat cheese brings tang and creaminess; feta works firmer, saltier.
- Use apple cider vinegar for lighter acid profile but adjust sweetness balance.
- Resting beets post-roast is key. Too hot, skins stick; too cold, harder to peel.
- Roasting temp can be 400-425°F; higher speeds caramelization but risks drying beets.
- Don’t skip marinating—oil and acid transforms texture and unites flavors.
- Watch skins closely; peel under running water if messy; pat dry before marinating.
Cooking tips
Start by heating oven between 415-425°F—range to suit beet size. Cover beets in foil; seal well to mimic steaming, speeds cooking without drying. Checking with fork every 10-15 minutes near end avoids overcooking. Beets should yield softly under poking but hold shape. Resting 25-30 minutes critical to loosen skin, prevents peeling frustration. Peel manually rather than scrubbing; oils in hands or gloves simplest way to avoid stain. Chop uniform pieces for even marinating—some prefer chunks to salad dices. Marinate with oil and vinegar just long enough to soften natural earthiness; too long and beets turn soggy. Toasting nuts in dry pan awakens oils and spices before adding, increases crunch. Gentle toss keeps goat cheese intact. Honey drizzle comes last for balanced sweetness. Chill to firm salad and layer flavors, but bring to room temp slightly before serving for best aroma. Leftover tips include adding to grain bowls or blending into creamy spreads. Flexibility and sensory cues guide timing more than clocks in this process.
Chef's notes
- 💡 Roast whole beets wrapped tightly in foil trapping steam. Oven 420°F best for caramelized edges. Check with fork early 1hr40 depending on size. Watch skin loosen but no char. Let rest 25-30 min uncovered; skin slips off with paper towels or gloves. Skin removal key for texture; raw peeling is frustrating and stains fingers purple badly.
- 💡 Toast walnuts dry in skillet on med heat. Stir often to avoid burning, sprinkle cinnamon near end to roast cinnamon gently—about 2 min. Cool nuts before adding or cheese will melt. Nuts add crunch complexity; pecans or pine nuts work but less intense flavor. Cinnamon on nuts warms the bite but don’t overpower with spice, subtle balance matters
- 💡 Marinate chopped beets with 2 Tbsp olive oil plus acid (sherry vinegar preferred, balsamic or apple cider okay). Short 8-12 min soak softens earthiness and binds flavors. Longer marinating breaks beets down too much, turn soggy. Salt late, after cheese addition, or in marinate if patience exists, helps flavor pop but avoid washing salt out with vinegar
- 💡 Use goat cheese for creamy mouthfeel; swaps well for feta but softer, less salty version. Crumble gently, avoid overmixing salad to keep cheese chunks intact. Honey drizzle last step before seasoning is key; sweet contrast against vinegar sharpness layers flavor. Keep timing flexible, watch and sniff. Raw vinegar aroma fades after chilling, flavors settle into perfect tension once cold
- 💡 If pressed for time, microwave wrapped beets damp cloth 10-15 min to soften skins but lose roasting depth and caramel notes. Resting beets post-roast critical; too warm means peel sticks, too cold harder to rub off. Oven temps range 400-425°F; higher quickens roast but risk drying center out. Check doneness by fork alone rather than time clocks—optic and feel better guides.
Common questions
How know beets done roasting?
Fork test key. Should pierce with gentle resistance but not mushy. Size matters; bigger means longer. Skin cracks or wrinkles sometimes a hint too. Smell more roasted, faint sweet caramel. No black char means good roast. Watch last 15 min close, probe often.
Can I swap goat cheese for something else?
Yes feta is salty, firmer. Cream cheese works but less tang. Ricotta lacks punch, use only if softened and drained. Vegan? Nut or tofu cheeses but expect different mouthfeel. Goat cheese richer, softer but personal preference rules here.
Peeling beets messy—any way better?
Gloves yes, paper towels another route. Skin loosens after resting 25-30 min out of oven. Rubbing gently under water helps if stubborn. Avoid scrubbing wet which can bruise. Microwave tricks exist but softer skins break that roasted flavor. Resting is easiest hack.
Leftovers store how long?
In airtight container refrigerator up to 3 days best for texture. Separate cheese if worried about sogginess. Room temp before serving lets flavors bloom again. Freeze not recommended; beets get mushy, cheese changes texture. Leftover ide
