Roasted Beet and Walnut Salad

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Buon giorno!

When I was little, I hated beets – the very thought of beets. How times change! Sometimes growing up is a good thing – a very good thing! This is one of those times. Beets are now a big favorite for me – especially golden or yellow beets, and the only way to prepare them in my view is to roast them. Because of the caramelizing that takes place during roasting – the beets are just tastier. Check out this ROASTED BEET AND WALNUT SALAD. This is one salad – perfect for outdoor dining that will please everyone.

My mother, Loretta, used to fix her beets with olive oil, lemon juice, garlic, and parsley. She used the red beets as that was all that was usually available back then in any supply. I just couldn’t get into them.

Then came adulthood and a much more “seasoned” palate! Oh – and also golden beets appeared more frequently in markets! I just love them  – but I learned to like the red ones as well. This salad can be made with either one or both. Have fun with it. Just remember to ROAST the beets first. Do not boil them…EVER!

Let’s make this thing and head for the patio!


Serves: 2

Prep: 15 minutes

Cook: 50 minutes


3-4 Golden (yellow) Beets – or Red Beets- or both – peeled

Olive Oil

Balsamic Vinegar – about a capful for each beet

Honey drizzle

Salt and Pepper

Pinch of Powdered Ginger

1/4 C. Toasted Walnuts

1 1/2-2 oz. Goat Cheese – or Honey Goat Cheese

1 Tbsp. Shallots – chopped finely

Lots of Fresh Basil – chopped for garnish

Extra Virgin Olive Oil

A Balsamic glaze drizzle is fine if you want – optional


Place the whole beets on a sheet of foil to be used to make a packet.

If you choose to use both red and golden beets – roast them separately!! The juices from the red ones will take over otherwise.

1 Roasted Beet and Walnut Salad

Drizzle the beets with a little olive oil, balsamic vinegar, honey. Sprinkle with a little salt and pepper and a pinch of powdered ginger. Fold up the foil to make a packet or pouch and place it on a sheet pan.

2 Roasted Beet and Walnut Salad

Roast the beets at 450 degrees for about 50 minutes. Remove the packet from the oven and let it sit unopened for about 15 minutes. Open carefully to let out steam. Set aside to cool. At this point you can refrigerate them if you like – even a day ahead!

When ready to serve – slice the beets thinly and arrange them on a plate.

Top with crumbled goat cheese, shallots, and the toasted walnuts. Sprinkle the basil on the top.

Drizzle with Extra Virgin Olive Oil – also Balsamic Glaze if you decide to use it.

ROASTED BEET AND WALNUT SALAD is a healthy dish. But.. the best thing about it?? It is a salad I love so much that I could eat it every day!



Comments are welcome in the “Speak Your Mind Area” beneath this post online.



Food Photos By Tommy Hanks Photography


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September: Beet Carpaccio

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Recipe of the Month — September 2010


An appetizer- antipasto, a side dish, a meal in itself!!
Gorgeous and perfect for al fresco dining.

2 Medium-Large Red Beets-Roasted and sliced very thinly
2 Medium-Large Yellow Beets – Roasted and sliced very thinly
Drizzle of olive oil – for beets
Drizzle of honey – for beets
5 c. Baby Spinach
5 Baby Purple Onions sliced very thinly- these are very sweet ( if can’t find use regular Purple Onion)
1/4 c. Toasted Walnuts coarsely chopped – drizzled with a little bit of honey after toasting
3-4 slices Prosciutto chopped in small pieces
1-2 Tbsp capers – depending on your taste
Large Shavings of Montasio Cheese ( From Venezia region,  very rich with grassy, fruity flavor)
If unable to find Montasio, Parmigiano-Reggiano is a fine substitute

Juice of 1 Lemon (Meyer if you can find )
Whisk in 1/2 c. Olive Oil
Add 1/4 tsp Kosher Salt & Freshly ground black pepper ( about 3 twists of the grinder)
1 Tbsp Fresh Basil Leaves cut in chiffonade style (ribbons)
Whisk all together until well blended.

To roast beets: Peel beets and place on foil in pan. Drizzle with a little olive oil  and a little honey- add a touch of salt and pepper. Seal beets tightly with foil and roast in a 450 oven for about 60 min. When time is up – remove from oven and let beets sit in foil tent for about 20 min. Release steam and set aside. When cool slice VERY thinly and arrange alternately in concentric circles (about 2 circles) on round platter leaving a little room in center.

Toast walnuts in oven til just golden – remove from oven and drizzle with a little honey – toss.

Steps up to this point can be performed several hours ahead.

Just before serving, toss baby spinach in just enough of prepared dressing to coat.
Toss with thinly sliced baby purple onions and mound in center of beets. Drizzle the beets with a little of the lemon dressing.

Top spinach mixture with chopped prosciutto.

Sprinkle capers over beets.

Sprinkle honeyed walnuts over all.

Top the Center mound with shaved Montasio.

Serve immediately.

Serves 6-8.


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