Roasted Beet and Walnut Salad

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220 C. Line a tray or small roasting pan if desired for easier cleanup. Peel the beets and cut them into even 2 cm wedges so they roast at the same rate.

   400 g beets, peeled and cut into 2 cm wedges
2. 2

   Toss the beet wedges with the olive oil, salt, and black pepper until evenly coated. Spread them out in a single layer with a little space between pieces; crowding will steam them instead of roasting.

   400 g beets, peeled and cut into 2 cm wedges15 ml olive oil3 g fine sea salt1 g black pepper
3. 3

   Roast for 20-22 minutes, turning once halfway through, until the beets are tender when pierced with the tip of a knife and lightly caramelised at the edges.

   400 g beets, peeled and cut into 2 cm wedges
4. 4

   While the beets roast, segment the orange over a bowl to catch any juices. Roughly chop the walnuts. If you like, briefly toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, shaking often so they do not burn.

   1 medium (180 g prepared) orange, peeled and segmented50 g walnuts, roughly chopped
5. 5

   Make the vinaigrette by whisking the balsamic vinegar, olive oil, salt, and black pepper until slightly thickened. A pinch more salt can be added later after tasting with the sweet beets and orange.

   20 ml balsamic vinegar30 ml olive oil1 g fine sea salt1 g black pepper
6. 6

   Let the roasted beets sit for 3 minutes so they stop steaming aggressively; this keeps the rocket from wilting too much. In a bowl or on a platter, arrange the rocket, warm beets, orange segments, and walnuts.

   60 g rocket400 g beets, peeled and cut into 2 cm wedges1 medium (180 g prepared) orange, peeled and segmented50 g walnuts, roughly chopped
7. 7

   Drizzle over the balsamic vinaigrette and toss gently just enough to coat. Serve immediately while the beets are still slightly warm for the best contrast of flavours and textures.

   20 ml balsamic vinegar30 ml olive oil1 g fine sea salt1 g black pepper

Origin & History

Beet salads are a staple of modern American home cooking, especially in health-focused and seasonal menus where roasted root vegetables are paired with greens, nuts, and a sharp vinaigrette. This version reflects a contemporary paleo style, highlighting whole ingredients and simple contrasts of sweet, peppery, earthy, and tangy flavours.