Roasted Beet Salad with French Vinaigrette

Beets are wonderful winter fare! They’re actually at their best late in the season, when they’ve had time to accumulate the natural sugars and earthy flavors they’re so famous for. With this recipe, you can bring out all their virtues with a quick roasting session, and a drizzle of delicious vinaigrette.




For the vinaigrette:

4 tbsps walnut oil

1 tbsp balsamic vinegar

2 tbsps finely minced shallots

1 tsp Dijon mustard

1 tsp sugar

salt to taste

pepper to taste

For the whipped ricotta:

16 oz whole milk ricotta

1 tbsp olive oil1

½ tsp grated orange zest

3 tsp honey

pinch of salt

Use a stand or handheld mixer for 2-3 minutes to whip and combine everything.

For the beet salad:

2 red beets

1 yellow beet



pea shoots

navel orange, supremed into segments



Preheat the oven to 400 degrees.

Wash the beets thoroughly and pat dry with paper towels. Cut off any greens from the top. Rub a little oil on the skin and wrap loosely with the foil pinching the edges to seal tightly. Place on a rimmed baking sheet and roast for 40 minutes, checking after 20 minutes to rotate the beets. They will be done when a knife can be inserted easily into the middle.

Once cooled, you can unwrap and slice them thinly. Make certain to keep the red and yellow beets separately until ready to use so that the colors don’t bleed.

To assemble, place a schmear of the whipped ricotta on the bottom of a serving plate, top with the beet slices and orange segments, sprinkle on the arugula, pea shoots, and walnuts. Top with the vinaigrette immediately before serving

Recipe and Styling by Veda Sankaran / Photography by Dave Bryce

Try these other beet recipes:

Braised Beet and Grapefruit Salad

Bourbon-Spiked Baby Beets

Beet Salad


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