Name: Roasted Beet Salad with Maple Dijon Dressing
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
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

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If you are looking for a salad that feels like a little celebration on a plate, this roasted beet salad with maple Dijon dressing is exactly what your table needs. Sweet, earthy roasted beets meet crisp greens, crunchy toasted nuts, and a bright, tangy dressing that ties it all together. It is the kind of dish that earns a wow before anyone has even taken a bite, and it is far easier to make than its gorgeous looks suggest.

I love making this when summer starts to melt into fall, because it is earthy yet bright and cozy yet fresh all at once. Whether you are serving it for a relaxed lunch with friends or giving a weekday dinner a colorful lift, this salad always plays the crowd-pleaser. It came together after one too many over-complicated beet salads at fancy restaurants, and it proves you can have something just as beautiful and delicious on a simple weeknight.

Why You’ll Love This Recipe

This salad is a brilliant way to showcase late-season produce while still feeling a bit gourmet. The roasted beets develop sweet, caramelized edges that pair wonderfully with the peppery bite of fresh greens, and the whole thing looks like a work of art with very little effort on your part.

It is also endlessly adaptable. Between the toasted nuts, the optional creamy cheese, and the sunny citrus segments, there are plenty of little add-ins that let you make this salad your own. You can dress it up for a dinner party or keep it simple for a quick lunch, and it works either way.

The maple Dijon dressing is the finishing touch that pulls everything into harmony. It is equal parts tangy, sweet, and savory, and it clings to every leaf and beet wedge without overwhelming their natural flavors. This salad is perfect for make-ahead lunches or an elegant dinner party starter.

Ingredients

The base of this salad starts with four medium beets, about one to one and a half pounds total, trimmed and ready to roast. You will toss them with one to two tablespoons of olive oil, half a teaspoon of kosher salt, and freshly ground black pepper before they go into the oven. Once roasted, they nestle into a generous bed of six cups of mixed greens, whether you reach for baby spinach, arugula, spring mix, or a combination of all three.

From there, the salad builds in texture and richness. Half a cup of toasted walnuts or pecans, roughly chopped, adds a satisfying crunch, while half a cup of crumbled goat cheese or feta lends a creamy, tangy contrast, though the cheese is optional. For a bright, juicy finish, add one orange, peeled and segmented, which brings a lovely burst of citrus that plays off the earthy beets.

The maple Dijon dressing comes together from just a few pantry staples. You will whisk three tablespoons of extra-virgin olive oil with one tablespoon of Dijon mustard, one tablespoon of maple syrup, and one tablespoon of apple cider vinegar or lemon juice, seasoning with salt and black pepper to taste. It is simple, quick, and endlessly craveable.

Roasted Beet Salad with Maple Dijon Dressing ingredients

Step-by-Step Instructions

Begin by preheating your oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Scrub the beets well, leaving about an inch of the stem intact if you like, and pat them dry so they roast rather than steam. This simple prep sets the beets up to develop those irresistible caramelized edges.

Toss the beets with the olive oil, kosher salt, and freshly ground pepper until they are lightly coated. Wrap each beet in foil, or arrange them on a parchment-lined baking sheet, then roast for 45 to 60 minutes. They are done when a knife slips easily into the center, at which point you can let them cool slightly before peeling and cutting them into wedges or bite-size pieces.

While the beets roast, make the dressing so the flavors have time to settle. In a small bowl, whisk together the extra-virgin olive oil, Dijon mustard, maple syrup, and vinegar until the mixture is smooth and emulsified. Taste and season with salt and pepper, adjusting the balance of sweet and tangy to suit your liking.

When you are ready to assemble, arrange the mixed greens in a large serving bowl or across individual salad plates. Spreading them out gives you a beautiful canvas for all the colorful toppings to come and makes the finished salad look especially inviting.

Top the greens with the warm roasted beets, toasted nuts, crumbled cheese if you are using it, and the orange segments. Scatter everything generously so each serving gets a bit of every element, from the sweet beets to the creamy cheese to the bright citrus.

Finish by drizzling everything with the maple Dijon dressing and gently tossing to combine, or serve the dressing on the side if you prefer. A sprinkle of fresh herbs and a few extra cracks of black pepper make a lovely final flourish before you bring the salad to the table.

Roasted Beet Salad with Maple Dijon Dressing

Tips for the Best Roasted Beet Salad

Whenever you roast beets, consider roasting a few extra, since they are delicious all week in sandwiches and grain bowls. Do not stress about peeling them while they are piping hot, either. Let the beets cool a bit, then use a paper towel to slip the skins right off with no peeler required. Toasting your nuts in a dry skillet for just a few minutes until golden also brings out a fuller, richer flavor that makes a real difference.

This salad is versatile enough to headline a meal or play a supporting role. Layer it over cooked quinoa or farro with grilled chicken or chickpeas for a full grain bowl, or serve it as a fresh, colorful starter beside a comforting creamy potato gratin with Gruyere and thyme. It also makes a bright counterpoint to a lighter main like these zucchini noodles with pesto and grilled chicken for a wholesome, satisfying dinner.

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Frequently Asked Questions

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, which helps them taste closer to freshly roasted.

What’s the best way to peel beets?
Once the beets are roasted and cooled slightly, simply rub the skins off with a paper towel or your hands under cool running water. There is no need for a peeler at all.

How long does the dressing last?
You can make the maple Dijon dressing two to three days ahead and store it in the refrigerator. Give it a good whisk or shake before using again, since the oil and vinegar naturally separate as it sits.

Can I make this salad vegan?
Yes. Simply skip the cheese and double up on the toasted nuts, or add some sliced avocado for creaminess. The maple Dijon dressing is already plant-based, so the whole dish comes together easily.

What can I use instead of orange segments?
If you do not have oranges on hand, try sliced strawberries, mandarin segments, or pomegranate seeds. Each adds its own burst of sweetness and color that complements the earthy beets.

If you try this roasted beet salad, I would love to know how it turns out. For more fresh inspiration, browse these healthy eating ideas, and when you plate up your own colorful bowl, snap a photo and tag @thekitchensaid on Instagram so I can cheer you on from my kitchen to yours.

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