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Earthy roasted beetroot, tangy goat cheese, peppery greens, and toasted pumpkin seeds are brought together with a balsamic-Dijon dressing. The neutral title and description focus on the ingredients, flavor, and preparation.
Recipe details
- Estimated yield: 4 side-dish servings.
- One serving: about 2 cups of dressed salad.
- Prep time: 15 minutes.
- Roast time: 35 minutes.
- Cooling and assembly time: 10 minutes.
- Estimated total time: 1 hour.
Equipment
- Rimmed sheet pan
- Parchment paper
- Large salad bowl
- Small bowl and whisk
- Chef’s knife and separate clean cutting board
- Food-safe gloves, optional for handling beetroot
Ingredients
- 3 medium beetroot, about 1½ pounds total, scrubbed, peeled, and cut into ¾-inch cubes
- 1½ tablespoons olive oil, divided
- ½ teaspoon fine salt, divided
- ¼ teaspoon ground black pepper
- 5 ounces mixed greens, washed and dried if not labeled ready-to-eat
- 4 ounces goat cheese, crumbled
- ¼ cup pumpkin seeds, toasted
- ¼ small red onion, very thinly sliced
- 1½ tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Roast, cool, and assemble
- Heat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment. Toss the beetroot with 1 tablespoon olive oil, ¼ teaspoon salt, and the pepper; spread it in one layer.
- Roast for 30 to 35 minutes, turning once, until the cubes are lightly browned and a fork reaches the center without resistance. Transfer to a clean plate and cool for at least 10 minutes so the greens do not wilt.
- Whisk the balsamic vinegar, Dijon, honey, remaining ½ tablespoon olive oil, and remaining ¼ teaspoon salt in a small bowl until combined.
- Put the greens and red onion in a large bowl. Add the cooled beetroot and half the dressing; toss gently. Add more dressing only as needed.
- Divide among four plates. Scatter goat cheese and pumpkin seeds over each portion so they remain distinct rather than being crushed into the greens.
Allergen notice
Contains milk (goat cheese). Dijon mustard and packaged pumpkin seeds may include additional allergens depending on brand and region. Pumpkin seeds can be processed on equipment shared with peanuts or tree nuts. Read labels and consider cross-contact; a dairy-free cheese substitute is not an allergy-safety guarantee.
Substitutions
Feta provides a saltier milk-based variation. A verified plant-based cheese changes the flavor and may introduce soy, tree nuts, or other allergens. Maple syrup can replace honey, but the entire salad is vegan only when every packaged ingredient and topping is verified accordingly.
Prepare ahead and store safely
Roasted beetroot can be refrigerated in a covered container for 3 to 4 days. Keep greens, cheese, seeds, and dressing in separate clean containers and assemble just before serving. Once dressed, the salad is best eaten the same day. Do not freeze the assembled salad; greens and cheese lose their texture. Refrigerate perishable components within 2 hours and discard any assembled salad left out longer.
Build a larger meal
Pair this salad with Broccoli and Kale Soup or Baked Chicken with Mediterranean Chickpea Salad. For a dairy-free vegetable dish, try Zucchini Noodles using the qualified nutritional-yeast variation.
Sources consulted
- FDA: Selecting and Serving Produce Safely
- FDA: Food Allergies
- FoodSafety.gov: Four Steps to Food Safety
- USDA FSIS: Leftovers and Food Safety
This recipe has not been represented as kitchen-tested. Beetroot size and oven performance affect roasting time.
