Roasted Beet Salad

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I don't know when I started making this salad but I've had the recipe requested so many times that it must be popular.  I take it to potlucks, serve it as a side at home and feature it in "salad nights" (ask me about those nights!).

So stop asking me for the recipe Steve Seargent, here it is!


2 pounds whole beets any colour or mixed - topped, unpeeled

1/2 red onion sliced (or 1/4 cup green, spring onion chopped for softer flavour with a little extra to sprinkle over for garnish)
1/3 cup chopped walnuts (or pine nuts or pecans)

1/3 cup crumbled feta or goat cheese 

optional - chunks of one large peeled orange

1 tablespoon olive oil
2 tablespoons rice vinegar (or apple cider vinegar or white balsamic)

ground black pepper
ground sea salt

Wrap 2-3 similar sized beets in foil so that you have several packets and place on baking sheet. Cut beets in half if needed so all are about the same size and can roast at the same rate.  


Roast packets in 375 oven for 45 mins - 1 hour. Poke them to see when they are done.

Let beets cool a bit then peel using a paper towel to rub the peels off.  

Cut beets into bit size pieces and place in a large bowl with onion and nuts and oranges (if using0.

Whisk olive oil and vinegar with salt and pepper and pour over beets mixture.  Leave for up to 12 hours before serving if wanting to make ahead.

Just before serving mix in half of the cheese, then top with balance of the cheese (for best presentation) and sprinkle with a few chopped  green onion or chive bits.  

Can be served over leaves - bib lettuce, rocket, crispy romaine - or on it's own.