Go Back

Roasted Beet Salad Recipe

5 from 1 vote
Looking for a delicious roasted beet salad recipe? Discover how to make a flavorful and nutritious salad with roasted beets, goat cheese, fig jam and walnuts in this easy to follow recipe.
Print Recipe Pin Recipe
Prep Time:15 minutes
Cook Time:40 minutes
Course: Salad
Nunioli

Ingredients

  • 4 beets the size of a fist
  • 4 tbsp fig jam
  • 1 cup sprouted rocket
  • ⅓ cup walnuts
  • 50 grams goat cheese
  • 1 tbsp balsamic vinegar
  • 3 tbsp olive oil
  • salt

Instructions

Preparing the Beets

  • Heat the oven to 190°C (370°F).
  • Wash the beets well and leave them whole. Cover them fully in tin foil.
  • Bake for around 40 minutes, depending on the size of the beets, until a wooden stick pierces them easily.
  • Take the beets out of the oven and let them cool for a bit. The skins should peel off easily using your fingers. I like to wash them after peeling to ensure they are completely clean.
  • Cut the beets in half and then cut each half into thirds, or however you prefer.

Assembling the Salad

  • Toast the walnuts in a dry pan, making sure not to burn them—nuts can burn very easily!
  • Mix the cut beets with balsamic vinegar, olive oil, and salt.
  • Transfer the beets to a serving plate, placing them on top of the greens, or add chunks of greens as I did. Add chunks of cheese, the toasted walnuts, and chunks of fig jam.