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!
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.
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.
This post contains affiliate links. If you use these links to make a purchase, I may earn a commission at no additional cost to you (thank you!). As an Amazon Associate I earn from qualifying purchases. Please read the full Disclosure for more information.
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.
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.
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.
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…
- Oven Roasted Turkey + Chorizo Roulade with Chimichurri
- Havarti + Apple Stuffed Pork Chops with Apple Cider Pan Sauce
- Fall Harvest Turkey Burger with Figgy Dijonnaise
- Roasted Butterflied Cornish Hens with White Wine Pan Sauce
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
Hey, Salad Lovers! Check Out These Delicious Recipes…
- Healthy Grilled Chicken + Corn Summer Salad with Avocado Lime Dressing
- Grilled Salmon Salad with Basil Vinaigrette (à la Pistou)
- Pan Seared Scallop Salad with a Mandarin Vinaigrette
- Gorgeous Greens Summer Pasta Salad with Basil-Lemon Vinaigrette
- Farmer’s Market Strawberry, Bacon + Blue Salad
- Peach + Blueberry Salad with Champagne Vinaigrette
Beet + Baby Greens Salad with Maple-Mustard Dressing
- 1 lb red or golden beets (or a blend) peeled, cut into ½" to ¾" pieces
- 2 tsp olive oil
- ½ tsp kosher salt
- fresh cracked black pepper
- 2 tbsp apple cider vinegar
- 1½ tsp coarse ground mustard
- 1 tbsp maple syrup
- pinch kosher salt
- 6 tbsp extra virgin olive oil
- fresh cracked black pepper
- 5 oz baby arugula + spinach blend or other baby lettuces
- 1 avocado peeled, sliced
- 1½ oz spiced or glazed pecans or pumpkin seeds
- 2 tbsp pomegranate arils
- 4 oz goat cheese
- Preheat the oven to 425°F.
- In a prep bowl, toss beets with olive oil, kosher salt and a few grinds of black pepper. Transfer to a non-stick sheet pan, or one lined with parchment, and roast for 35 min.
- Meanwhile, make the dressing. In a small bowl, whisk together apple cider vinegar, coarse ground mustard, maple syrup and kosher salt until combined. Continue to whisk as you slowly drizzle in the olive oil. Season with fresh cracked black pepper and set aside.
- Combine the baby lettuces in a salad bowl or platter. Layer in the avocado slices, beets, spiced pecans and pomegranate seeds. Crumble the goat cheese all over.
- Toss the salad in the dressing just before serving, or serve the dressing on the side.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.
This recipe is part of Sip + Sanity’s 2021 Thanksgiving Menu that includes recipes for brunch, cocktail hour and the main event. Check it out for make-ahead tips and the timeline!