Balsamic Glazed Roasted Beet Salad
With Goat Cheese, Walnuts and Fresh Mint
I’ve always enjoyed beets. But this summer more than ever. The result of changing my method for roasting them. To highlight their naturally sweet and earthy flavor, I marinate and roast them in a savory balsamic vinegar marinade. This is also the key for the most 
gorgeous, healthy and delicious Balsamic Glazed Roasted Beet Salad.
This salad hits all the right notes with its gorgeous color, healthy ingredients and delicious contrast of bright flavors and crisp and creamy textures. Like me, you may find yourself enjoying this salad for breakfast, lunch or dinner. Most especially so during beet season from summer through late fall when the youngest and most tender beets are the easiest to find.
There’s something about cylindrical beets
Oh so easy to slice these long, round cylindrical beets into perfect rounds.- With easily cleaned smooth skin there’s no need to peel them.
- Beyond their perfect shape for slicing, these are my favorite beets. They are naturally sweet and tender with equally tender and mild-tasting greens.
To peel or not to peel . . .
That is the question. Some people say absolutely peel beets and can’t imagine ever 
not peeling them. Here are my more flexible guidelines.
- With young and tender beets, a good scrub and some trimming around the ends with a peeler or a knife and they’re good to go.
- Peel especially dirty beets with lots of grit in their attached roots.
- Older, larger beets with tough skins benefit from peeling.
- If you do decide to peel beets, it is much easier to do so after roasting than before.
Go for the greens
With beautiful attached greens, you know the beets are fresh. Plus, it’s like getting two vegetables in one. After a quick sauté (as you would do with spinach or Swiss chard) both the leaves and stems become tender and tasty. Enjoy the beet greens on their own or as an accompaniment to roasted beets.
Balsamic Glazed Roasted Beet Salad
With Goat Cheese, Walnuts and Fresh Mint
This salad may make a beet lover out of everyone. The balsamic glaze highlights and complements beet’s naturally sweet and earthy flavor. This gorgeous Balsamic Glazed Roasted Beet Salad is a satisfying contrast of flavors and textures: fresh mint adds brightness, walnuts add crunch and goat cheese adds creaminess.
Printer-Friendly Recipe
Makes 4+ servings (depending on your love of beets)
Active Time: ½ hour for the beets; 15 minutes for the salad
Total Time: 1½ hours for the beets plus time for them to cool; 15 minutes for the salad
Ingredients
One recipe Balsamic Glazed Beets, see below
½ cup walnut halves and pieces, divided
2 ounces soft goat cheese
3 tablespoons thinly-sliced fresh mint leaves, divided
Preparation
- Prepare the Balsamic Glazed Beets. The beets can be roasted up to a few days ahead of time. Store them in their roasting marinade in the refrigerator.
- Heat the oven to 350 degrees. Toast the walnut halves in the oven for 7 minutes. Transfer the pan of walnuts to a wire rack to cool.
- Crumble the goat cheese.
- Thinly slice (chiffonade) the fresh mint.
- Toss the roasted and cooled balsamic glazed beets with 1/3rd cup of the toasted walnuts and 2 tablespoons of the mint.
- Transfer the beets to a serving platter or bowl. Garnish with the crumbled goat cheese and the remaining toasted walnuts and mint.
Balsamic Glazed Beets
Roasting beets in this savory Balsamic Vinegar Marinade enhances their sweet and earthy flavors. Slice cylindrical beets into ¼ to 1/3 inch thick rounds. Slice typical round beets into ½ to 1/3 inch wide wedges. Vegan and Gluten-Free.
Makes 4-6 servings
Active Time: 20 minutes
Total Time: about 1½ hours
Ingredients
¼ cup balsamic vinegar
2 medium cloves garlic, crushed
½ teaspoon fresh thyme leaves or 1/8th teaspoon dried thyme
1½ teaspoons finely chopped fresh rosemary or ½ teaspoon dried rosemary
1¼ pounds medium beets, scrubbed well, tails and tops removed
1½ tablespoons extra virgin olive oil
1/8th teaspoon sea salt
6 twists freshly ground pepper
Preparation
- Place the balsamic vinegar, crushed garlic, thyme and rosemary in a medium bowl.
- Slice the cleaned and trimmed beets into ¼-1/3 inch rounds or 1/3-½ inch wedges depending upon the size and shape of the beets.
- Add the sliced beets to the balsamic vinegar marinade. Sprinkle with the salt and pepper and toss together.
- Marinate the beets for 30 minutes, tossing them once or twice.
- Heat the oven to 400 degrees.
- Transfer the beets and marinade to a ceramic or glass baking dish. Cover the dish tightly with foil.
- Bake for 60-80 minutes or more until the sliced beets are tender when pierced with a fork.
- Remove from the oven. Enjoy immediately. Or refrigerate the beets and prepare Balsamic Glazed Roasted Beet Salad with Goat Cheese, Walnuts and Fresh Mint.
So good! Made this tonight with salmon, potatoes and onions on the grill, and beet greens. Thanks for sharing:)
You’re most welcome, Kristen, sounds like a great meal you prepared.
Janice, I adore roasted beets and this recipe sounds so good. Thanks for continuing to explore new ways to make healthy foods delicious. Yum!