35+ Healthy Vegetable Side Dishes, Including Balsamic Roasted Beets

Ingredients

• 6 medium-large (2 bunches)beetroots
• 15 ml (1 tbsp)olive oil
• to tastesalt
• 45 g (⅓ cup)crumbled goat’s cheese
• 60 g (½ cup)raw walnut halves
• 15 g (¼ cup)chopped fresh herbs, such as parsley, dill or chives
• 30 ml (2 tbsp)olive oil
• 15 ml (1 tbsp)balsamic vinegar
• 7.5 ml (1½ tsp)lemon juice
• ½ tspgarlic powder
• ½ tsphoney
• to tastesalt and pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a large baking tray with baking parchment.

2. 2

   Prepare the beetroots

   Remove the leaves, stems and rough ends. Peel the beetroots and cut them into chunks about 2.5 cm (1 inch) across.

3. 3

   Roast the beetroots

   Toss the beetroot chunks in a large bowl with 15 ml (1 tbsp) olive oil and salt until coated. Arrange them on the lined tray with space between the pieces. Roast for 30–35 minutes, turning once halfway through, until fork-tender.

4. 4

   Mix the dressing

   While the beetroots roast, put the remaining 30 ml (2 tbsp) olive oil, balsamic vinegar, lemon juice, garlic powder, honey, salt and pepper in a small jar. Close the lid and shake vigorously.

5. 5

   Dress and finish

   Take the cooked beetroots out of the oven and leave them to cool for a few minutes. Transfer them to a bowl and toss with the dressing. Scatter over the goat’s cheese, walnuts and freshly chopped herbs.

What is roasted beetroot salad?

This is a simple vegetable side built around roasted beetroot, dressed while still warm and topped with cheese, nuts and herbs. Beetroot salads are found in many food traditions, and this version uses balsamic vinegar and olive oil for a Mediterranean-inspired flavour.

The method keeps the ingredients straightforward: roasting concentrates the beetroot’s earthy sweetness, while tangy dressing, creamy cheese and crisp walnuts add contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 332 calories, 8g protein, 29g carbs, 24g fat.

The beetroot provides most of the carbohydrates, while the olive oil and walnuts contribute much of the fat; goat’s cheese and walnuts add some protein. Pair a serving with a protein-rich main and another vegetable to make a balanced plate.

Choosing the beetroots

Size: Choose beetroots that are fairly similar in size so they roast at roughly the same pace. If some are much larger, cut them into smaller chunks.

Preparation: Peeling before roasting gives the pieces a ready-to-eat finish and lets them coat evenly with oil. Keep the chunks close to 2.5 cm (1 inch) as directed.

Getting an even roast

Spacing: Spread the beetroot pieces out on the tray rather than piling them together. Space helps them roast instead of steaming in their own moisture.

Turning: Toss the pieces once halfway through the 30–35-minute roasting time. Check with a fork towards the end; it should slide into the beetroot easily.

Balancing the dressing

Shake: Combine the dressing ingredients in a small jar and shake vigorously to bring the oil, vinegar and other ingredients together. Give it another shake just before dressing the beetroot if it has separated while standing.

Seasoning: Salt and pepper are added to taste, so start modestly and adjust after tossing. The goat’s cheese also contributes a savoury, tangy note.

Finishing for good texture

Warm beetroot: Let the roasted pieces cool for a few minutes before adding the dressing. They should still be warm, but not straight from the oven.

Toppings: Add the goat’s cheese, walnuts and herbs after dressing the beetroot. This keeps the cheese and herbs distinct, with the walnuts providing a crunchy contrast.

Serving the salad

Serve: Offer this dish warm or at room temperature as a vegetable side. It pairs well with grilled vegetables, roast chicken or a grain-based main.

Make it a meal: Add cooked lentils or another protein-rich ingredient at the table if you want a more substantial salad. Keep any extra dressing to one side so each serving can be dressed as desired.

Recipe notes & tips

• Cut the beetroots into similar-sized chunks so they cook evenly.
• Leave space between the beetroot pieces on the tray to encourage roasting.
• Turn the chunks once halfway through the cooking time.
• Check tenderness with a fork before taking the tray out of the oven.
• Shake the dressing again just before tossing if the oil and vinegar have separated.
• Add the walnuts shortly before serving to keep their texture pronounced.

Variations

• Herb choice: Use parsley, dill or chives, or combine a few of them.
• Cheese swap: Replace the goat’s cheese with crumbled feta for a saltier finish.
• Nut swap: Use toasted pecans instead of walnuts for a different crunch.
• Add greens: Serve the dressed beetroot over a bed of leafy salad leaves.
• Make it heartier: Add cooked lentils or grains alongside the beetroot.

Common mistakes to avoid

• Uneven chunks: Pieces of very different sizes cook at different rates; cut them to a similar 2.5 cm size.
• Crowded tray: Overlapping pieces can steam rather than roast; spread them out with space between.
• Skipping the turn: The pieces may brown unevenly; toss them once halfway through.
• Relying only on the timer: Beetroot size affects cooking time; check for fork tenderness at 30 minutes.
• Adding toppings too early: Goat’s cheese and herbs can lose their texture; scatter them on after dressing.

How to store

Store leftovers in a covered container in the fridge for up to 3 days. The walnuts may soften once mixed in, so keep them separate if you want to preserve their crunch. Serve chilled or bring to room temperature; if warming the beetroot, do so gently and add the toppings afterwards.

Frequently asked questions