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Caprese Salad

Maria G. Brooks
Roasted Beet Salad is a colorful, nutrient-packed dish that combines sweet roasted beets with fresh greens, tangy cheese, and a crunchy element from nuts.
It's drizzled with a simple balsamic vinaigrette that ties everything together.
This salad can be served as a side dish, a light main course, or an appetizer, making it a versatile and delicious option for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Light Main Course, Salad, Side Dish
Cuisine Mediterranean, Vegetarian
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 Baking Sheet
  • 1 Aluminum foil (for wrapping beets)
  • 1 Knife (for slicing beets)
  • 1 Cutting board
  • 1 small bowl (for dressing)
  • 1 Whisk (for mixing dressing)
  • 1 large mixing bowl (for assembling salad)

Ingredients
  

  • 3 medium beets
  • 4 cups mixed greens arugula, spinach, or baby kale
  • 1/4 cup goat cheese or feta, crumbled
  • 1/4 cup nuts walnuts, pecans, or pumpkin seeds
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions
 

Step 1: Roast the Beets

  • Preheat your oven to 400°F (200°C). Scrub the beets under cold water and trim the stems, leaving about 1 inch.
    Wrap each beet individually in aluminum foil. Place the wrapped beets on a baking sheet and roast for 40-60 minutes, depending on the size.
    Once tender, allow them to cool for 10 minutes.

Step 2: Peel and Slice the Beets

  • Once cooled, peel the skins off the beets with your hands or a paper towel. Slice the beets into wedges or cubes.

Step 3: Prepare the Salad Base

  • While the beets are roasting, wash and dry the mixed greens. Add the greens to a large mixing bowl.

Step 4: Prepare the Dressing

  • In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to taste.

Step 5: Assemble the Salad

  • Add the sliced beets to the salad bowl with the greens.
    Crumble the goat cheese and sprinkle the nuts on top.
    Drizzle the dressing over the salad and toss gently to combine.

Step 6: Serve

  • Serve the salad immediately for a fresh, vibrant meal.
    You can also prepare the components ahead of time and assemble just before serving.

Notes

  • You can roast extra beets and store them in the fridge for up to 5 days for a quick salad fix later in the week.
  • If you’re not a fan of goat cheese, feta cheese is an excellent alternative.
  • For added protein, you can top the salad with grilled chicken, chickpeas, or quinoa.
  • Roasting the beets ahead of time saves time on busy days, and they’ll keep well in the fridge for up to 5 days.
  • Feel free to experiment with different types of greens such as arugula, spinach, or baby kale, based on your preference.
Keyword Caprese Salad