Roasted Beet Salad Recipe (with Orange Pomegranate Vinaigrette)

his Beet Salad recipe will have you head over heels for its layers of bright, tangy, fresh flavors and crunchy, creamy, juicy textures! This Beet Goat Cheese Salad is loaded with tender roasted beets, juicy mandarin oranges, crispy apples, punchy red onions, sweet crunchy caramelized walnuts, salty toasted pepitas, creamy goat cheese, sweet tart pomegranate seeds, fresh spring mix lettuce all drizzled with Orange Pomegranate Vinaigrette. It’s a tango of tangy, sweet, salty, savory perfection that will have everyone going back for seconds and thirds! This Roasted Beet Salad is the perfect addition to your Thanksgiving or Christmas feast and every potluck and company dinner in between.

📝 Ingredients

• 2 lbs. beets (any color combo) (scrubbed, roots and stems trimmed (don’t peel))
• 10 oz. spring salad mix
• 6 mandarin oranges (peeled, segmented)
• 1 sweet apple sliced or chopped
• 2/3 cup pomegranate arils
• 1/2 cup roasted salted pepitas
• 1/4 cup chopped red onion
• 4 oz. soft goat cheese crumbles
• 1 Recipe 5 Minute Perfect Caramelized Nuts (I use walnuts)
• 1/3 cup olive oil
• 1/4 cup pomegranate juice
• 1/4 cup orange juice
• zest of 1 orange (about 1 tablespoon)
• 3 tablespoons red wine vinegar
• 2-3 tablespoons pure maple syrup, more or less to taste
• 1 garlic clove (finely minced or 1/4 tsp garlic powder)
• 1 1/2 teaspoons Dijon mustard
• 2 teaspoons dried minced onions
• 1/4 tsp EACH salt, pepper, dried thyme, allspice

👨‍🍳 Instructions

1. 1--- Orange Pomegranate Vinaigrette ---
2. 2Combine all of the Vinaigrette ingredients in a bowls or jar with a tight-fitting lid. Either whisk or shake vigorously until combined. Store in the fridge until ready to serve (up to 5 days). Shake/whisk before serving.
3. 3--- Roasted Beets ---
4. 4Heat oven to 400 degrees F. Spread a large piece of foil on a baking sheet with foil. Add beets and rub all over with l tablespoon olive oil. Fold the foil up around the beets to create a tightly closed package. Roast the beets in the packet on the baking sheet until tender, 60-80 minutes, checking for doneness at 60 minutes. Beets are done when they are fork tender.
5. 5As soon as beets are cool enough to handle, use gloves (so you don’t stain your hands), run them under cool water while you slide the skins off with your hands. Place a piece of parchment over a cutting board (to prevent staining) and chop beets into ½” pieces. Beets can be roasted and chopped three day ahead of time and stored in an airtight container in the refrigerator.
6. 6--- Caramelized Nuts ---
7. 7Prepare according to recipe directions. Chop once cool. Can be made 1 week ahead of time and stored in an airtight container.
8. 8--- Assemble ---
9. 9When ready to serve, toss all of the salad ingredients together in a large bowl. If serving right away and you don't expect leftovers then you can drizzle with desired amount of dressing and toss to combine. If you expect leftovers, serve dressing on the side.