Elevated Beetroot Salad with Candied Walnuts
Roasted beets and candied walnuts atop mixed greens, drizzled with a tangy apple cider vinaigrette. This mediterranean-inspired high protein (vegetarian) ready in about 45 minutes pairs walnuts, maple syrup, apple cider vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 medium, peeled and cubed 1/2-inch beetroots
- 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, thinly sliced red onion
- 1/4 cup, crumbled feta cheese
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Divide salad among plates, top with candied walnuts, and serve immediately.
Frequently asked questions
How long does Elevated Beetroot Salad with Candied Walnuts take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Elevated Beetroot Salad with Candied Walnuts?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep walnuts from drying out.
Can I substitute ingredients in Elevated Beetroot Salad with Candied Walnuts?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Elevated Beetroot Salad with Candied Walnuts for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Elevated Beetroot Salad with Candied Walnuts vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Cooked this for my family and they couldn't get enough of the candied walnuts. So flavorful!
- ★★★★★
Loved it! The high protein content makes it perfect for my post-workout meal.
- ★★★★★
This salad is a showstopper! I made it for a dinner party and everyone loved the beetroot and candied walnuts combo.
