This roasted beet salad is perfect with fresh lettuce greens from the garden.
I was thrilled to get some gorgeous fresh salad greens and a few of the season’s first beets from Tiffany at the South Osborne Permaculture Commons. It was so much fun touring the gardens with Tiffany and chatting about fresh seasonal food and how they’re perfect for celebrating Canada Day. Just look at all that red and white!
To show off these gorgeous greens and tasty beets, I decided to serve this salad on a shallow platter with a pair of salad tongs. Not only does it look great, but it keeps the tender greens from being squished , prevents the beets from staining everything pink and allows everyone to get some of the toppings. For more tips on dressing and assembling this salad, continue reading after the recipe. First, let’s go straight to the recipe.
Roasted Beet Salad with Goat Cheese
- 4-6 small red beets
- 1 Tbsp canola oil
- 6 cups fresh salad greens
- 1/4 cup toasted pepitas
- 2 red or green spring onions (optional)
- 4 oz goat cheese, crumbled
- 2 Tbsp dill, separated into small sprigs
- 1/4 cup canola oil
- 2 Tbsp red wine vinegar
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/8 tsp pepper
- Roast Beets
- Preheat oven to 400°F (200°C).
- Wash and trim beets. If mixed sizes, cut very large beets in half to even out cooking time.
- Place beets on foil lined baking sheet.
- Drizzle oil on beets and rotate to ensure beets are evenly coated. Place any cut surfaces face down on the baking sheet.
- Bake for 45-60 minutes until fork tender.
- Remove from oven and let cool at least ten minutes.
- Slip off skin and cut into bite sized pieces.
- Toss with 2 Tbsp of dressing.
- Prepare Dressing
- Add dressing ingredients to a jar with a tight sealing lid.
- Shake vigorously to combine ingredients.
- Taste and adjust as needed.
- Prepare Salad
- Wash and dry salad greens. Tear into bite sized pieces and toss with remaining dressing.
- Arrange dressed salad greens on platter.
- Top with dressed beets in whatever pattern you prefer - scattered all over, line down the center, geometric shape, etc.
- Top with pepitas and onions if using.
- Top with crumbled goat cheese and dill sprigs.
- Serve immediately or cover and keep in fridge for a couple of hours before serving.
- Makes 4 large salads or several smaller servings.
How to Dress & Assemble Roasted Beet Salad
Roasted or cooked beets with lettuce greens and goat cheese or feta cheese is such a great combination. However, if you toss the salad like you would other salads, the beets will stain everything and you’ll end up with pink cheese. Sometimes, that’s a look worth going for like in this beet and apple salad, but sometimes, it’s nicer to keep things their original color.
That leaves the question – how do you dress and assemble this salad so everything doesn’t look pink?
Dress the lettuce and the beets separately and then assemble one layer at a time. Here’s a photo journey of the process.
Go to your local farmers’ market and get yourself some fresh greens and baby beets – you’re going to love this salad! But don’t worry if you can’t find the same kind of lettuce greens I used. This salad will work with spinach, beet tops, romaine lettuce, butter leaf lettuce, etc. The beauty of homemade salads and dressings is that you can totally customize it to suit your taste preferences and whatever is available.
If you’re in Winnipeg and want to visit Tiffany, you can find her at the Farm Fresh Food Hub market at Lord Roberts’ Community Ctr every Wednesday from 4-8pm. Or check this article for more places in Wpg and Manitoba to access farm fresh food.
If you make a version of this salad, I’d love to see your creation! Please take a photo, post it on Instagram and tag #getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.