Simple Beet Salad is both accurate and a bit of a misnomer. It’s certainly simple to make and far from stressful, yet the flavor itself is far from simple. It’s rich, sweet, and complex, with the tang of balsamic vinegar and the crunch and nuttiness of walnuts. The oven-roasted beets are tender and colorful, a vibrant alternative to other bland salads. Simple Beet Salad shows that “simple” can be a great compliment!

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  • 2 pounds assorted medium beets
  • 1/3 cup balsamic vinaigrette
  • salt, to taste
  • pepper, to taste
  • 1/2 cup walnuts, chopped
  • fresh parsley leaves, optional, to taste, for garnish


Step 1 –Preheat the oven to 400 degrees F.

Step 2 –Divide the beets between two large pieces of heavy-duty aluminum foil.

Step 3 –Drizzle the beets with the balsamic vinaigrette and sprinkle them with the salt and the pepper.

Step 4 –Seal the foil to create two loose packets.

Step 5 –Bake until the beets are fork-tender, about 45-55 minutes.

Step 6 –Let the beets cool for 1 hour in the packets, reserving the accumulated liquid.

Step 7 –Bake the walnuts in a shallow pan in a single layer until they are toasted and fragrant, about 8-10 minutes.

Step 8 –Peel the beets and cut them into slices or wedges.

Step 9 –Arrange the beets on a serving platter or in a bowl.

Step 10 –Drizzle the beets with the reserved liquid, sprinkle with the toasted walnuts, and garnish with the parsley.

Step 11 –Serve.