Roasted Beet Salad

Roasted Beet Salad recipe.

This vibrant salad will be sure to wow your dinner guests!


4medium beets
olive oil for coating
For the Dressing
1teaspoon dijon mustard
1tablespoon red wine vinegar
3tablespoons extra virgin olive oil
salt and pepper to taste
For the Salad
6ounces chevre (goat cheese)
1 batch caramelized onions
1/3cup candied walnuts
3/4cup alfalfa sprouts


  1. Preheat oven to 400ºF.
  2. Rinse the beets and pat dry. Place in a covered baking dish. Drizzle with olive oil and rub into the skins.
  3. Bake covered for 1 to 1 1/2 hours, or until they can be easily pierced with a fork. The time will vary greatly on the size and freshness of the beets.
  4. Allow to cool, then peel off skin. Dice into 1/2-inch cubes.

For the Dressing:

  1. Whisk the mustard, vinegar, olive oil, salt and pepper together and set aside.

For the Salad:

  1. Toss the diced beet with the dressing.
  2. On each of six plates layer the ingredients in the following order: beets, chèvre, onions, walnuts, then alfalfa sprouts. The ring from a mini springform pan can be used for a more structured salad, or the salad can be layered free-form.
  3. Serve immediately, or chill for up to 1 hour before serving.
  4. Recipe courtesy of Dawn: An avid cook and lover of photography, Dawn DeMeo turned to food blogging at Dawn’s Recipes as a means of sharing her talents with those who share her interests. She finds inspiration for her recipes shopping local farmers markets and through Community Supported Agriculture (CSA).