Nourish PA: Roasted Beet and Walnut Salad

The deep earthiness of beets is mellowed out with roasting, which caramelizes the root vegetable’s natural sugars and softens the texture. A simple, three-ingredient vinaigrette livens up the salad, completed with tender mixed greens and crunchy walnuts.

How to Blanch, Roast and Peel Beets: 

When peeling beets, use a vegetable peeler as you would a carrot or potato. Using a sharp knife, cut off beet leaves (beet leaves can be rinsed and used in salads or sauteed). You can also roast beets whole with the skin on and remove skin by rubbing gently with paper towels.

When roasting beets, first wash, peel and cut into desired slices or pieces. Toss in olive oil, salt and pepper or desired spices and roast at 350°F until fork-tender, about 10 to 20 minutes, depending on the thickness. Alternatively, wrap unpeeled beets in foil and roast on a rimmed baking sheet at 400°F until fork-tender, about 50 minutes, depending on the size.  

When blanching beets, first, wash and peel them. Fill large bowl with ice water. Bring large pot filled with water to a boil over high heat. Add beats and cook for 3 to 5 minutes or until the skin is tender. Immediately transfer beets to ice water to stop the cooking process. Remove skin by rubbing gently with paper towels.

Roasted Beet and Walnut Salad

Serves 4
Prep Time Cook Time Total Time
10 min 15 min 25 min



  • 4 medium beets, washed, peeled and cut into 1/2-inch pieces
  • 2 tablespoons olive oil, or vegetable oil
  • Salt and pepper, to taste
  • 10-ounces mixed greens, washed and dried
  • 1/2 cup chopped walnuts, toasted


  1. Preheat oven to 350°F. Line a rimmed baking sheet with foil. Place beets onto prepared baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Bake until fork-tender, about 10-15 minutes.



  • 1/3 cup olive oil, or vegetable oil
  • 1/4 cup apple cider vinegar, white wine vinegar, or red wine vinegar
  • 2 teaspoons honey
  • Salt and pepper, to taste


  1. Meanwhile, in a small bowl, mix together oil, vinegar, honey, salt and pepper. Toss to coat mixed greens, beets, walnuts and dressing. Serve and enjoy.
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