Roasted Beet and Hazelnut Salad with Apple Cider Vinaigrette
A vibrant salad featuring caramelized roasted beets, toasted hazelnuts, and a tangy vinaigrette made with apple cider. This american-inspired salads (vegan) ready in about 40 minutes pairs beets, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" 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
- 3 medium, peeled and diced into 1/2-inch cubes beets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup, toasted and coarsely chopped hazelnuts
- 2 cups (arugula, spinach, and kale) mixed greens
- 2 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
- 1 tsp honey
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 medium peeled and diced beets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
- Step 2: Roast for 25-30 minutes until tender and caramelized, stirring once halfway through.
- Step 3: Whisk together 2 tbsp apple cider vinegar, 3 tbsp extra-virgin olive oil, 1 tbsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper to make the vinaigrette.
Frequently asked questions
How long does Roasted Beet and Hazelnut Salad with Apple Cider Vinaigrette take to make?
Total time is about 40 minutes (15 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 Roasted Beet and Hazelnut Salad with Apple Cider Vinaigrette?
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 beets from drying out.
Can I substitute ingredients in Roasted Beet and Hazelnut Salad with Apple Cider Vinaigrette?
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 Roasted Beet and Hazelnut Salad with Apple Cider Vinaigrette 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 Roasted Beet and Hazelnut Salad with Apple Cider Vinaigrette vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This salad transformed my boring weeknight dinner. The apple cider dressing was the star—bright and balanced.
- ★★★★★
The beets roasted perfectly and the hazelnuts added such a lovely crunch. My whole family asked for seconds!
- ★★★★★
Made this for a dinner party and it was a hit! The beets and apples paired beautifully with the nutty vinaigrette.
