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This roasted beet salad is fresh, vibrant, and perfectly balanced, made with tender roasted beets, peppery greens, juicy citrus, and a simple tangy dressing. It's elegant enough for entertaining but easy enough for a weeknight side.

Salad on serving platter with text overlay that reads "roasted beet salad."

Beets are a love 'em or hate 'em kind of vegetable, but if you're on #TeamBeet, this roasted beet salad is ready to steal your heart (even if you're on the fence about beets). Tender roasted beets, juicy citrus, peppery greens, and a simple tangy dressing come together for a perfectly balanced bite. It's as beautiful as it is delicious.

It looks elegant enough for a dinner party, but it's surprisingly easy to make. You can roast the beets ahead of time (or even use store-bought pre-roasted vacuum-packed beets), then toss everything together just before serving. The combination of sweet, earthy beets, bright citrus, crunchy nuts, and creamy vegan cheese makes this salad feel a little special without any extra effort.

Platter of roasted beet salad with oranges, red onion, greens, and walnuts.

Why This Roasted Beet Salad Belongs on Your Menu

Perfectly balanced flavors: Sweet earthy beets, bright citrus, tangy dressing, and peppery greens all come together for the perfect bite.
Simple but elegant: This is a salad you can make for a holiday or dinner party, but it's also easy enough to make for a weekday.
Make-ahead friendly: Roast the beets in advance and assemble the rest of the salad when you're ready to eat.
Great texture in every bite: Tender beets, juicy oranges, crunchy nuts, and creamy vegan cheese make this salad extra satisfying.

Ingredients for Roasted Beet Salad

Roasted Beets

Beets: Classic red beets, golden beets, chioggia (striped) beets, or a mix. Use what you like!
Olive oil, salt, and pepper: For rubbing on the outside and seasoning.

Dressing

Olive oil: A good extra-virgin olive oil will add fruity, buttery notes to the dressing.
Red wine vinegar or lemon juice: Adds brightness and acidity to balance the sweetness of the beets.
Dijon mustard: Gives the dressing depth and helps it emulsify.
Maple syrup: A touch of sweetness to round out the flavors.
Salt and pepper: To taste.

Salad

Arugula or mixed greens: Peppery arugula works especially well, but any tender greens will do.
Oranges: Juicy and sweet, they brighten the whole salad.
Red onion: Thinly sliced for a sharp, fresh bite that doesn't over-power the rest of the ingredients.
Toasted walnuts or pecans: For a nice crunch and a nutty flavor.
Vegan feta, cream cheese, or yogurt: Adds creaminess and a little tang.
Fresh dill or parsley: A fresh finishing touch.

How to Make Roasted Beet Salad

Roast the Beets: Preheat your oven to 400°F. Place the beets on foil, drizzle with olive oil, and season with salt and pepper. Wrap tightly and roast for 45 to 60 minutes, until fork-tender. Let cool slightly, then peel and slice into wedges or rounds.

Make the Dressing: In a small bowl, whisk together the olive oil, vinegar or lemon juice, Dijon mustard, maple syrup, salt, and pepper until smooth.

Assemble the Salad: Arrange the greens on a large platter. Top with roasted beets, orange slices, red onion, toasted nuts, and vegan cheese or yogurt. Sprinkle with fresh herbs.

Pouring dressing onto roasted beet salad.

Finish: Drizzle with dressing just before serving.

Tips & Variations

Roast ahead: The beets can be roasted up to 3 days in advance and stored in the fridge to give you a head start on this salad.
Peeling made easy: Once roasted and slightly cooled, the skins should slide off easily with your fingers or a paper towel.
Use pre-cooked beets: Vacuum-packed cooked beets are a great shortcut. Canned beets work in a pinch but they're softer and don't have the same depth of flavor.
Oil-free option: Roast the beets without oil and replace the oil in the dressing with water or aquafaba for a lighter version.
Nut-free option: Swap the nuts for toasted seeds like pepitas or sunflower seeds, or leave them out.

How to Serve This Salad

This roasted beet salad works beautifully:

As a side dish for weeknight dinners or holiday meals
As part of a dinner party spread
Paired with grains like quinoa or farro to make it more filling
Topped with chickpeas or lentils for added protein

Storage

Store leftover roasted beet salad in the refrigerator for 1 to 2 days once dressed. The greens will wilt, but you can add more to freshen things up a bit.

For best results, store the components separately and assemble just before serving.

More Fresh Vegan Salads

If you try this roasted beet salad recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.