Elevated Beetroot Salad with Candied Walnuts

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Roasted beets and candied walnuts atop mixed greens, drizzled with a tangy apple cider vinaigrette. This Mediterranean high-protein recipe (vegetarian), ready in about 45 minutes, pairs beetroots, walnuts, and maple syrup for a weeknight-friendly dinner. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium beetroots, peeled and cubed 1/2-inch
• 1/2 cup walnuts
• 1 tbsp maple syrup
• 2 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 5 cups mixed salad greens
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 1/4 tsp sea salt
• 1/8 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss beetroot cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a parchment-lined baking sheet. Roast for 25 minutes until fork-tender.
2. Step 2: While beets roast, make candied walnuts: Heat walnuts and maple syrup in a small skillet over medium heat, stirring constantly for 3-4 minutes until syrup caramelizes and coats walnuts. Spread on parchment paper to cool.
3. Step 3: Whisk apple cider vinegar, Dijon mustard, honey, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl until emulsified.
4. Step 4: Toss salad greens, roasted beets, sliced red onion, and crumbled feta in a large bowl. Drizzle with vinaigrette and toss gently until evenly coated.
5. Step 5: Divide salad among plates, top with candied walnuts, and serve immediately.