If you’re looking for a salad that feels like a little celebration on a plate, this Roasted Beet Salad with Maple Dijon Dressing is it. I love making this when summer starts to melt into fall—it’s earthy yet bright, cozy yet fresh. It’s also one of those dishes that makes people say “wow” before they’ve even taken a bite. Whether you’re serving it up for a lunch with friends or giving your weekday dinner a colorful lift, this one’s always a crowd-pleaser around my table.
Why You’ll Love This Recipe
This salad came to life after one too many over-complicated beet salads at fancy restaurants. I thought—why not make something just as beautiful and tasty, but doable on a weeknight? Plus, it’s a brilliant way to showcase late-season produce and sneak in a few wholesome ingredients while still feeling a bit gourmet.
- Sweet, earthy roasted beets with caramelized edges
- Crunchy toasted nuts for texture and richness
- Maple-Dijon dressing that’s equal parts tangy, sweet, and savory
- Optional add-ins that let you make it your own
- Perfect for make-ahead lunches or a dinner party starter
Ingredients Breakdown
Essentials
- 4 medium beets (about 1 to 1.5 lb total)
- 1–2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 6 cups mixed greens (baby spinach, arugula, and/or spring mix)
- 1/2 cup toasted walnuts or pecans, roughly chopped
- 1/2 cup crumbled goat cheese or feta (optional)
- 1 orange, peeled and segmented (optional)
- 3 tablespoons extra-virgin olive oil (for dressing)
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar or lemon juice
- Salt and black pepper, to taste
Pro Tips
- Use pre-roasted beets from the store when you’re tight on time
- Swap goat cheese for blue cheese if you like bold flavors
- No nuts? Toasted sunflower seeds work great for crunch
- Add some fresh herbs like dill or chives for an herbal pop
- A drizzle of balsamic glaze really takes it over the top
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Scrub the beets well, leaving an inch of the stem intact if you like, and pat dry.
- Toss the beets with olive oil, kosher salt, and freshly ground pepper. Wrap each beet in foil or place on a parchment-lined baking sheet.
- Roast for 45–60 minutes, or until a knife easily slips into the center. Let them cool slightly, then peel and cut into wedges or bite-size pieces.
- While the beets are roasting, make the dressing: whisk olive oil, Dijon mustard, maple syrup, and vinegar in a small bowl until smooth. Season to taste with salt and pepper.
- In a large serving bowl or on individual salad plates, arrange the mixed greens.
- Top with warm beets, toasted nuts, crumbled cheese (if using), and orange segments.
- Drizzle everything with dressing and gently toss to combine—or serve the dressing on the side.
- Sprinkle with fresh herbs and finish with a few extra cracks of black pepper if desired.
Chef’s Tips and Tricks
- Roast extra beets while you’re at it—they’re delicious in sandwiches or grain bowls all week.
- Don’t stress peeling hot beets—let them cool a bit, then use a paper towel to slip the skins right off.
- If using store-bought pre-cooked beets, warm them up in the oven or pan for better flavor.
- Toast your nuts in a dry skillet for fuller flavor—just a few minutes until golden.
Recipe Variations and Serving Suggestions
- Make it Vegan: Skip the cheese and double up on the nuts—or add some sliced avocado for creaminess.
- Citrus Swap: No oranges? Try sliced strawberries, mandarin segments, or pomegranate seeds.
- Grain Bowl Remix: Layer over cooked quinoa or farro and add grilled chicken or chickpeas for a full meal.
- Mini Appetizer: Serve on crostini for a gorgeous (and easy!) party bite.
FAQs
Can I use canned or pre-cooked beets?
Absolutely! Just be sure to slice and warm them slightly before using to bring out their best flavor.
What’s the best way to peel beets?
Once roasted and cooled slightly, just rub the skins off with a paper towel or your hands under cool water. No peeler needed!
How long does the dressing last?
You can make the dressing 2–3 days ahead and store it in the fridge. Give it a good whisk or shake before using again.
Recipe Card
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Ingredients:
- 4 medium beets (about 1–1.5 lb), trimmed
- 1–2 tbsp olive oil
- 1/2 tsp kosher salt
- Freshly ground black pepper
- 6 cups mixed greens
- 1/2 cup toasted walnuts or pecans
- 1/2 cup crumbled goat cheese or feta (optional)
- 1 orange, peeled and segmented (optional)
- 3 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar or lemon juice
Instructions:
- Preheat oven to 400°F. Toss beets with olive oil, salt, and pepper. Wrap in foil or bake on parchment-lined sheet.
- Roast 45–60 minutes until tender. Cool, peel, and slice.
- Whisk dressing ingredients until emulsified. Season to taste.
- Arrange greens on a platter. Top with roasted beets, nuts, cheese, and orange segments.
- Drizzle with dressing and garnish with herbs and black pepper.
Nutrition: 280 calories per serving
If you try this salad, I’d love to know! Leave a comment below, snap a photo and tag @thekitchensaid on Instagram, or share it with someone you think would love it too. I’m cheering you on from my kitchen to yours!
