Spring Greens and Roasted Beet Salad with Toasted Walnuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining tender spring greens, earthy roasted beets, and crunchy toasted walnuts finished with a tangy balsamic vinaigrette. This Mediterranean-inspired salad recipe, ready in about 65 minutes, pairs baby spring greens mix, medium beets, olive oil 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 220 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.

Prep: 15 min Cook: 50 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Trim and scrub 3 medium beets, then wrap each in foil and roast on a baking sheet for 45-55 minutes until tender when pierced with a knife. Let cool, peel, and cut into 1/2-inch cubes.
  2. Step 2: While beets roast, toast 1/2 cup walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly browned. Remove and let cool.
  3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
  4. Step 4: In a large bowl, toss 5 cups baby spring greens with the dressing until lightly coated. Gently fold in the roasted beet cubes and toasted walnuts.
  5. Step 5: Serve immediately or chill for 15 minutes to meld flavors.

Frequently asked questions

How long does Spring Greens and Roasted Beet Salad with Toasted Walnuts take to make?

Total time is about 65 minutes (15 min prep + 50 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 Spring Greens and Roasted Beet Salad with Toasted 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 baby spring greens mix from drying out.

Can I substitute ingredients in Spring Greens and Roasted Beet Salad with Toasted 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 Spring Greens and Roasted Beet Salad with Toasted 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.

What goes well with Spring Greens and Roasted Beet Salad with Toasted Walnuts?

Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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