Roasted Beet Salad

Ingredients

• 100 g (1 cup)walnuts
• 50 g (¼ cup)granulated sugar
• 14 g (1 tablespoon)butter
• 4 mediumbeetroot, red and golden
• 1 cupcandied walnuts
• 120 g (5 cups)rocket
• 45 g (⅓ cup)goat’s cheese or feta
• 40 g (¼ cup)pomegranate seeds
• 80 ml (⅓ cup)citrus salad dressing or lemon vinaigrette

Instructions

1. 1

   Prepare the beetroot

   Heat the oven to 200°C (400°F). Trim the stems from the beetroot, wash and pat them dry, then wrap each one in foil.

2. 2

   Roast until tender

   Bake the wrapped beetroot for 1 hour. Check that it is cooked through by piercing it with a fork.

3. 3

   Cool the beetroot

   Remove the beetroot from the oven and leave it on the worktop to cool for at least 1 hour.

4. 4

   Start the walnuts

   While the beetroot roasts, put 100 g walnuts, 50 g sugar and 14 g butter in a non-stick pan.

5. 5

   Coat the walnuts

   Cook over a medium heat for 10–15 minutes, stirring constantly, until the sugar and butter have melted and coated the walnuts. Keep stirring so the sugar does not burn.

6. 6

   Cool the walnuts

   Transfer the candied walnuts to a baking tray lined with baking parchment and separate them. Leave to cool for at least 30 minutes; store any extras in an airtight container.

7. 7

   Cut the beetroot

   Peel the cooled beetroot and cut it into pieces about 5 × 5 cm (2 × 2 inches).

8. 8

   Prepare the rocket

   Rinse the rocket and dry it.

9. 9

   Assemble the salad

   Arrange the rocket, diced beetroot, 1 cup candied walnuts, pomegranate seeds and goat’s cheese on a plate. Pour over the citrus salad dressing or lemon vinaigrette.

What is roasted beet salad?

Roasted beet salad is a composed salad built around sweet, earthy beetroot, often paired with leaves, cheese and something crunchy. This American-style version adds candied walnuts and pomegranate for sweetness and a bright, festive finish.

The combination works because peppery rocket contrasts with the mellow beetroot, while goat’s cheese brings a tangy, creamy note. Citrus dressing ties the flavours together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 342 calories, 8g protein, 26g carbs, 24g fat.

The beetroot and pomegranate provide most of the carbohydrate, while the walnuts, butter and dressing contribute much of the fat. Goat’s cheese and walnuts provide some protein. For a more balanced plate, serve the salad alongside a protein-rich main such as chicken or fish.

Roasting the beetroot

Whole beetroot: wrapping each beet in foil helps it cook in its own moisture. The recipe roasts the beetroot at 200°C for 1 hour, then allows at least 1 hour for it to cool.

Doneness: a fork should pierce the beetroot easily. If it still feels firm in the centre, it needs more time in the oven.

Making the candied walnuts

Steady stirring: keep the walnuts moving as the sugar and butter melt so the coating does not catch on the pan. The recipe gives a cooking time of 10–15 minutes.

Cooling: spread the coated nuts on baking parchment and separate them while they are still workable. Let them cool for at least 30 minutes before adding them to the salad.

Balancing the ingredients

Peppery leaves: dry the rocket well after rinsing so excess water does not dilute the dressing. Its sharp flavour helps balance the sweet beetroot and walnuts.

Tangy finish: goat’s cheese complements the citrus dressing, while pomegranate seeds add a fresh, tart contrast. Feta is offered as an alternative to goat’s cheese.

Putting the salad together

Cool ingredients: make sure the beetroot and candied walnuts have cooled before assembling, so the rocket stays fresh and the cheese keeps its texture.

Final dressing: arrange the ingredients on a plate and pour over the dressing just before serving. This helps keep the leaves from wilting while the salad waits.

Serving ideas

Serve this salad as a starter or alongside a summer meal. It pairs well with simply cooked chicken, fish or crusty bread, which can make the plate more substantial.

Recipe notes & tips

• Choose beetroot of a similar size so the pieces are likely to finish roasting at about the same time.
• Wear gloves when peeling beetroot if you want to avoid staining your hands.
• Keep stirring the walnuts throughout cooking to prevent the sugar coating from burning.
• Spread the candied walnuts apart on baking parchment so they cool without clumping.
• Dry the rocket thoroughly after rinsing for a fresher salad texture.
• Add the dressing just before serving to help the rocket stay crisp.

Variations

• Use feta: swap the goat’s cheese for feta as suggested in the ingredient list.
• Change the leaves: use another salad leaf in place of rocket for a milder flavour.
• Add citrus: include orange segments for another fresh, bright note.
• Make it savoury: use plain toasted walnuts instead of candied walnuts.
• Serve it warm: add freshly roasted beetroot while it is still slightly warm, rather than fully cooled.

Common mistakes to avoid

• Skipping the fork test: the beetroot may be firm in the centre; pierce it to check that it is cooked through.
• Peeling hot beetroot: it is awkward to handle; leave it to cool for at least 1 hour first.
• Leaving the walnuts unstirred: the sugar can burn; stir continuously over a medium heat.
• Combining warm walnuts with the leaves: they can soften the rocket; let the nuts cool for at least 30 minutes.
• Using wet rocket: water can thin the dressing; dry the leaves well after rinsing.
• Dressing too early: the leaves may wilt; pour the dressing over just before serving.

How to store

Keep leftover salad covered in the fridge and eat it within 1 day; the dressed rocket will soften over time. Store extra candied walnuts separately in an airtight container. The salad is best served cold or at room temperature rather than reheated.

Frequently asked questions