Wabash Valley Summer Salad with Local Greens and Roasted Beets
A fresh summer salad combining locally sourced greens and sweet roasted beets, finished with a tangy vinaigrette inspired by Midwest flavors. This american-inspired salads (vegetarian) ready in about 55 minutes pairs mixed local salad greens, peeled and quartered medium beets, crumbled goat cheese 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.
Ingredients
- 5 cups mixed local salad greens
- 3, peeled and quartered medium beets
- 4 oz, crumbled goat cheese
- 1/2 cup, toasted and chopped walnuts
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 peeled and quartered medium beets with 1 tbsp olive oil and a pinch of salt, then spread on a baking sheet and roast for 35-40 minutes until tender when pierced with a fork. Let cool.
- Step 2: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
- Step 3: In a large salad bowl, combine 5 cups mixed local salad greens, the cooled roasted beets, 4 oz crumbled goat cheese, and 1/2 cup toasted chopped walnuts.
- Step 4: Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly. Serve immediately for a refreshing summer meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Wabash Valley Summer Salad with Local Greens and Roasted Beets take to make?
Total time is about 55 minutes (15 min prep + 40 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 Wabash Valley Summer Salad with Local Greens and Roasted Beets?
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 local salad greens from drying out.
Can I substitute ingredients in Wabash Valley Summer Salad with Local Greens and Roasted Beets?
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 Wabash Valley Summer Salad with Local Greens and Roasted Beets 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 Wabash Valley Summer Salad with Local Greens and Roasted Beets 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.
