Underground Roasted Beet and Walnut Salad with Citrus Vinaigrette

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

A vibrant salad combining earthy roasted beets and crunchy walnuts dressed in a bright citrus vinaigrette, perfect for a refreshing contrast. This mediterranean-inspired salads (vegetarian) ready in about 75 minutes pairs medium, washed and trimmed beets, toasted and roughly chopped walnuts, mixed salad greens 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 320 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: 60 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Wrap 4 medium washed and trimmed beets individually in aluminum foil and place on a baking sheet. Roast for 50-60 minutes until tender when pierced with a knife. Let cool, then peel and cut into 1/2-inch cubes.
  2. Step 2: In a small bowl, whisk together 1/4 cup fresh orange juice, 2 tbsp fresh lemon juice, 1 tbsp honey, and 1 tsp Dijon mustard until smooth. Slowly drizzle in 1/3 cup extra virgin olive oil while whisking continuously until the vinaigrette emulsifies. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper.
  3. Step 3: In a large salad bowl, combine 5 cups mixed salad greens, the roasted beet cubes, and 3/4 cup toasted, roughly chopped walnuts. Pour the citrus vinaigrette over the salad and toss gently until everything is evenly coated. Serve immediately.

Frequently asked questions

How long does Underground Roasted Beet and Walnut Salad with Citrus Vinaigrette take to make?

Total time is about 75 minutes (15 min prep + 60 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 Underground Roasted Beet and Walnut Salad with Citrus 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 mixed salad greens from drying out.

Can I substitute ingredients in Underground Roasted Beet and Walnut Salad with Citrus 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 Underground Roasted Beet and Walnut Salad with Citrus 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 Underground Roasted Beet and Walnut Salad with Citrus Vinaigrette 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.

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