Winter beet salad
Bright, earthy, and bursting with seasonal goodness, this Winter Beet Salad brings together sweet roasted beets, crisp greens, crunchy nuts, and a tangy citrus vinaigrette. It’s a beautiful balance of hearty and fresh — the perfect side or light main to nourish you through the colder months. Bonus: it’s loaded with antioxidants and anti-inflammatory ingredients to support winter wellness.
Ingredients
For the Salad:
3 medium beets (red or golden), roasted and sliced
4 cups mixed greens (e.g., arugula, spinach, baby kale)
1/4 cup crumbled goat cheese or vegan cheese (optional)
1/4 cup toasted walnuts or pecans
1/4 cup pomegranate seeds (optional for brightness)
1/4 red onion, thinly sliced
For the Citrus Vinaigrette:
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 tablespoon fresh orange juice (or lemon juice)
1 teaspoon Dijon mustard
1 teaspoon maple syrup or honey
Salt and pepper to tast
How to Make It
Roast the Beets:
Preheat oven to 400°F (200°C).
Wash and wrap whole beets in foil, place on a baking sheet, and roast for 45–60 minutes, or until tender.
Let them cool, then peel and slice into wedges or rounds.
Make the Dressing:
In a small jar or bowl, whisk together the olive oil, vinegar, citrus juice, mustard, and maple syrup.
Season with salt and pepper to taste.
Assemble the Salad:
In a large bowl or platter, arrange the greens.
Top with roasted beet slices, goat cheese, red onion, pomegranate seeds, and toasted nuts.
Dress & Serve:
Drizzle the citrus vinaigrette over the top just before serving.
Toss lightly if desired or leave it composed for presentation.
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