Looking for a colorful, nutrient-packed salad that’s perfect for any season? This Roasted Beetroot and Spinach Salad combines earthy, sweet roasted beets with fresh spinach and a handful of complementary ingredients that’ll make your taste buds dance. I’ve perfected this recipe through countless iterations, and it’s become a go-to option for both casual lunches and dinner parties.
Ingredients
- 4 medium-sized beetroots, peeled and cut into 1-inch wedges
- 6 cups fresh baby spinach, washed and dried
- 1/2 cup crumbled goat cheese
- 1/3 cup walnuts, roughly chopped
- 2 tablespoons olive oil (for roasting)
- Salt and freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic, minced
- 1/2 teaspoon honey
For the Dressing:
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss beetroot wedges with 2 tablespoons olive oil, salt, and pepper on the prepared baking sheet.
- Roast for 25-30 minutes, turning halfway through, until tender when pierced with a fork.
- While the beets are roasting, whisk together all dressing ingredients in a small bowl.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Watch carefully to prevent burning.
- Once beets are done, let them cool for 5-10 minutes.
- In a large bowl, arrange spinach leaves, top with roasted beets, crumbled goat cheese, and toasted walnuts.
- Drizzle with prepared dressing just before serving.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 as a main course, 6 as a side dish
Recipe Notes
• To prevent stained hands, wear food-safe gloves when handling raw beets.
• Make-ahead tip: Roast the beets and prepare the dressing up to 2 days in advance. Store separately in the refrigerator.
• For a vegan version, substitute the goat cheese with avocado or your favorite plant-based cheese alternative.
• If you’re short on time, you can find pre-cooked beetroot in most grocery stores. Just cut and warm them slightly before adding to the salad.
• The salad is best assembled just before serving to keep the spinach crisp and fresh.
• Feel free to add other roasted vegetables like carrots or sweet potatoes for extra variety and nutrition.
Roasted Beetroot and Spinach Salad
Ingredients
- 4 medium-sized beetroots peeled and cut into 1-inch wedges
- 6 cups fresh baby spinach washed and dried
- 1/2 cup crumbled goat cheese
- 1/3 cup walnuts roughly chopped
- 2 tablespoons olive oil for roasting
- Salt and freshly ground black pepper to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 small clove garlic minced
- 1/2 teaspoon honey
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss beetroot wedges with 2 tablespoons olive oil, salt, and pepper on the prepared baking sheet.
- Roast for 25-30 minutes, turning halfway through, until tender when pierced with a fork.
- While the beets are roasting, whisk together all dressing ingredients in a small bowl.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Watch carefully to prevent burning.
- Once beets are done, let them cool for 5-10 minutes.
- In a large bowl, arrange spinach leaves, top with roasted beets, crumbled goat cheese, and toasted walnuts.
- Drizzle with prepared dressing just before serving.