Ina Garten Roasted Beet Salad – Earthy, Elegant, and Full of Fresh Flavor

Ina Garten’s Roasted Beet Salad is a vibrant and healthy dish that brings together the natural sweetness of roasted beets with creamy goat cheese, peppery arugula, and a tangy vinaigrette. It’s a colorful, nutrient-packed salad that works beautifully as a starter or light lunch.

Simple ingredients and a stunning presentation make this salad a favorite for both casual meals and elegant gatherings.

What Is Ina Garten’s Roasted Beet Salad?

This salad features roasted beets—tender, caramelized, and naturally sweet—paired with arugula, crumbled goat cheese, toasted walnuts, and a homemade vinaigrette. It’s bold, earthy, and refreshing all at once.

Other Ina Garten Recipes

• Ina Garten Chicken Salad Sandwich
• Ina Garten’s Confetti Corn Salad
• Ina Garten Artichoke Salad
• Ina Garten Fennel Salad

Reasons to Try Ina Garten’s Roasted Beet Salad

• Beautiful presentation – Deep colors and elegant textures
• Full of flavor – Sweet, tangy, creamy, and crunchy
• Healthy and satisfying – Packed with vitamins and fiber
• Perfect for entertaining – Looks and tastes gourmet
• Customizable – Easy to swap in your favorite greens or nuts
• Make-ahead friendly – Beets can be roasted in advance
• Great for all seasons – Especially lovely in fall and spring

Ingredients Needed to Make Ina Garten’s Roasted Beet Salad

• 6 medium beets, tops trimmed
• 5 ounces arugula or mixed baby greens
• ½ cup crumbled goat cheese
• ⅓ cup walnut halves, toasted
• 1 tablespoon balsamic vinegar
• 1 tablespoon freshly squeezed orange juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ¼ cup good olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions to Prepare Ina Garten Roasted Beet Salad

Step 1: Roast the beets

Preheat oven to 400°F (200°C). Wrap each beet individually in foil and place on a baking sheet. Roast for 45–60 minutes, or until tender when pierced with a knife.

Step 2: Peel and slice the beets

Let the beets cool slightly. Unwrap and rub the skins off with a paper towel or gloves. Slice into wedges or rounds.

Step 3: Prepare the vinaigrette

In a small bowl, whisk together the balsamic vinegar, orange juice, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking until fully emulsified.

Step 4: Assemble the salad

Place arugula in a large bowl or on a platter. Top with beet slices, crumbled goat cheese, and toasted walnuts.

Step 5: Dress and serve

Drizzle the vinaigrette over the salad just before serving. Toss gently or serve with dressing on the side.

What Goes Well With Ina Garten’s Roasted Beet Salad

• Grilled chicken or steak – Adds protein for a full meal
• Crusty artisan bread or sourdough – Perfect for scooping up extra vinaigrette
• Lentil soup or butternut squash soup – Cozy, balanced pairings
• Quiche or savory tarts – Great for brunch or lunch
• Risotto or wild rice pilaf – Earthy side combinations
• Pinot Noir or Chardonnay – Excellent wine pairing
• Citrus segments or pomegranate seeds – Add brightness and texture

Key Tips for Making Ina Garten’s Roasted Beet Salad

• Choose beets of similar size – Ensures even roasting
• Wrap tightly in foil – Helps steam and roast at the same time
• Use gloves to peel – Avoid beet-stained hands
• Toast walnuts just before serving – Enhances flavor and crunch
• Toss dressing lightly – Too much can overwhelm the ingredients
• Add goat cheese last – Prevents it from dissolving into the greens
• Serve slightly chilled or at room temperature – Best flavor and texture

Creative Variations of Ina Garten’s Roasted Beet Salad

• Use golden beets or Chioggia beets – For a colorful twist
• Swap goat cheese for feta or blue cheese – Different creamy flavor profiles
• Add avocado slices – Creamy, rich addition
• Use baby spinach or watercress instead of arugula – Milder greens
• Add quinoa or farro – Turns it into a hearty grain salad
• Top with pickled red onions – Sharp contrast to sweet beets
• Use maple syrup in the vinaigrette – Adds a deeper sweetness

Storage Guidelines for Ina Garten’s Roasted Beet Salad

• Store beets and dressing separately from greens – Keeps salad fresh
• Refrigerate leftovers in an airtight container – Best within 1–2 days
• Keep goat cheese chilled – Maintain texture and flavor
• Don’t freeze the salad – Fresh ingredients lose quality when thawed

Reheating Tips for Ina Garten’s Roasted Beet Salad

• Beets can be reheated gently in the microwave or oven – Serve warm or at room temperature
• Do not reheat salad once dressed – Greens will wilt
• Use leftover roasted beets in grain bowls or wraps – Great meal prep idea

Nutritional Value (per serving, approx.)

• Calories: 260
• Protein: 6g
• Carbohydrates: 18g
• Fat: 19g
• Fiber: 4g
• Sugar: 11g
• Sodium: 320mg

A wholesome, nutrient-rich salad that’s as beautiful as it is nourishing.

FAQs

Can I roast beets ahead of time for this salad?

Yes, you can roast the beets up to 2–3 days in advance. Store them peeled and sliced in the refrigerator and assemble the salad just before serving.

What type of cheese works best with roasted beets?

Goat cheese is the most popular pairing because of its tangy, creamy contrast to sweet beets, but feta or blue cheese also work well.

Do I need to peel beets before roasting?

No, leave the skin on while roasting. Once cooked and cooled, the skin will slip off easily by rubbing with a paper towel.

Can I use pre-cooked beets from the store?

Yes, vacuum-sealed or roasted pre-packaged beets are a convenient option if you’re short on time. Just slice and use as directed.

Wrapping Up

Ina Garten’s Roasted Beet Salad combines the earthy sweetness of roasted beets with creamy goat cheese, crunchy walnuts, and zesty vinaigrette for a dish that’s full of contrast and charm. Perfect for entertaining or a light lunch, this salad is easy to prepare and always makes a lasting impression.

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