Name: Beet + Baby Greens Salad with Maple-Mustard Dressing
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 pound red or golden beets (or a blend) (peeled, cut into ½" to ¾" pieces); 2 teaspoon olive oil; ½ teaspoon kosher salt; fresh cracked black pepper; 2 tablespoon apple cider vinegar; 1½ teaspoon coarse ground mustard; 1 tablespoon maple syrup; pinch kosher salt; 6 tablespoon extra virgin olive oil; fresh cracked black pepper; 5 ounce baby arugula + spinach blend (or other baby lettuces); 1 avocado (peeled, sliced); 1½ ounce spiced or glazed pecans (or pumpkin seeds); 2 tablespoon pomegranate arils; 4 ounce goat cheese

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This Beet + Baby Greens Salad with Maple Mustard Dressing is so festive with pops of bright colors and flavors. It’s topped off with tangy goat cheese and a sweet vinaigrette that makes it both fresh and comforting!

beet and baby greens salad, jar of maple mustard dressing, bowl of goat cheese

Baby Greens Salad with Roasted Beets and Maple Mustard Dressing

As a kid, I was happy with a pile of iceberg lettuce and a little French dressing as a side show to the main meal. My how things have changed!

Nowadays, salads are the main event at least once a week. They’re easy to assemble and customize to fit your mood, the season or whatever leftovers are hiding in your fridge.

This salad celebrates the transitioning seasons and has so much color! It’s a feast for the eyes and I think your taste buds will agree.

serving of beet and baby greens salad with maple mustard dressing

Ingredients + Substitutions for Roasted Beet Salad

In addition to the ubiquitous kosher salt + fresh cracked black pepper, you’ll need…

Beets — red or golden or a mix…the choice is yours. You can’t lose either way. Roasting concentrates the flavor of these earthy gems.
Baby lettuces — I use a blend of baby spinach and arugula. A spring mix or any young lettuces will work.
Avocado — adds healthy fat and another texture.
Pomegranate arils — bring a bright, sweet punch to the party. And, they just look cool. You can find just a package of arils in many produce departments now. If they’re not available, grab yourself a whole pomegranate and extricate the seeds. Here’s a great how-to!
Spiced pecans — feel free to use sweet glazed or plain roasted, or a different nut altogether. I love, love, love Trader Joe’s Sweet & Spicy Pecans and add them to nearly every salad I eat. For a nut-free salad, sub in roasted, spiced or glazed pumpkin seeds.
Goat cheese — a fresh goat cheese crumbled all over brings that tangy punch. Omit for a vegan-friendly salad.
Maple Syrup — I love maple syrup as a sweetener. It’s offers the perfect balance to mustard.
Coarse grain mustard — I like a grainy mustard for this for the little pop of the seeds and rustic quality.
Extra virgin olive oil — this brings a grassy flavor. If you’re not a fan, try a good quality avocado oil.
Apple Cider Vinegar — this fruity vinegar is the perfect compliment. Alternatively, balsamic would be my second choice for the dressing.

ingredients for beet and baby greens salad and maple mustard dressing

How to Make Beet + Baby Greens Salad with Maple Mustard Vinaigrette

Roast the Beets

You can roast the beets in advance to serve them cold or at room temperature, or do this step just before assembling if you’d like to enjoy them warm and in contrast to the crisp cool elements of the salad.

Peel, then dice the beets into roughly 1/2” or 3/4” pieces. Add these to a prep bowl along with olive oil, salt and pepper and toss to coat. Transfer the beets to a sheet pan, either non-stick or lined with parchment, and roast for 35 min at 425°F.

olive oil drizzled over diced beets in a bowl

TIP: Handling red beets will stain your skin. A little soap and water takes care of that. But, be mindful of other items like your cutting board and clothing. I like to use a plastic board when prepping beets for easier clean up.

Make the Maple-Mustard Dressing

There’s nothing to it! In a small bowl, whisk together all the dressing ingredients except for the olive oil and pepper. Now, continue whisking as you slowly drizzle in the olive oil. Once it’s all incorporated, taste for salt and add some fresh cracked black pepper. Set the dressing aside until you’re ready to serve.

whisking maple mustard dressing in a bowl

Assemble the Salad

Start by combining the lettuces in a salad bowl or platter until you have a nice fluffy bed of greens. Layer in the beets, sliced avocado, spiced pecans, and pomegranate seeds. Crumble the goat cheese all over.

To keep the greens from wilting, don’t toss the dressing in until just before serving. Or, serve the dressing on the side and let guests help themselves.

TIP: Use pre-crumbled goat cheese if you prefer, but to make easy work of crumbling a soft, fresh, unadulterated log of goat cheese, place it in the freezer for 5 to 10 minutes first.

beet and baby greens salad with carafe of maple mustard dressing

What to Serve with Beet + Baby Greens Salad

This salad is a great side dish for any fall or winter meal. Pair it with a starchy side and…

For a lighter meal, serve larger portions of salad with a protein on top, like…

Easy Weeknight Grilled Adobo Chicken Thighs
Salmon fillets baked with lemon and herbs
Roasted balsamic pork tenderloin

bowl of beet and baby greens salad next to dressing and glass of wine

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