Thanksgiving tables are loud, generous, and somehow a little chaotic—and your salad’s feeling left out.
This Easy Thanksgiving Salad with Roasted Beets is here to bring color, crunch, and a touch of weekday-friendly brightness to your feast.
Roasted beets add earthy sweetness that pairs beautifully with citrus, creamy cheese, and a walnut crunch that cries out for a standing ovation.
We’ll keep it simple and fast, so you can focus on the gravy—and still serve something that looks weeknight-perfect on a holiday plate.
Contents
Equipment
Must-haves
- Baking sheet lined with parchment
- Sharp knife
- Cutting board
- Mixing bowl
- Whisk or small whisk for dressing
Nice-to-haves
- Rubber gloves (to avoid beet-stained fingertips)
- Zester or microplane for citrus brightness
- Salad tongs for effortless tossing
- Serving bowl or platter to wow your guests
Ingredients
- 2 medium beets
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups mixed greens (baby spinach and/or arugula)
- 1 orange, peeled and segmented
- 1/3 cup walnuts, toasted
- 1/4 cup goat cheese, crumbled
- 1/2 cup cooked quinoa (optional for extra crunch)
- Dressing:
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp honey
- Salt and pepper to taste
Note: The quinoa is optional, but it adds a pleasant bite. If you’re dairy-free, swap goat cheese for avocado slices and call it a trend.
Beets are the stars here, so give them a little extra love with a gentle rub and a proper roast. Your future self will thank you when the table finally lands on “Chef’s Kiss.”
Instructions
- Preheat the oven to 400°F (200°C). Scrub 2 medium beets clean and pat dry. Toss with 1 tablespoon olive oil and a pinch of salt. Wrap each beet loosely in foil and roast on a baking sheet for 40–50 minutes, or until tender when pierced with a fork. Let cool slightly, then peel and slice into wedges.
- In a small bowl, whisk together 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 2 tablespoons olive oil, 1 teaspoon honey, and a pinch of salt and pepper to taste until the dressing emulsifies into a glossy, tangy-sweet dream.
- Toast 1/3 cup walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant and lightly browned. Set aside to cool.
- In a large salad bowl, combine 4 cups mixed greens. Add the roasted beet wedges, orange segments, toasted walnuts, crumbled goat cheese, and 1/2 cup cooked quinoa if using.
- Drizzle with the dressing, then toss gently to coat. Serve immediately, or chill for up to an hour for a crisper result.
That’s it—salad that formal-wunches with fanciness but easy enough for your Aunt Mildred to approve without questions.
Tip: If you roast the beets a day ahead, you can assemble in minutes and still walk away with your sanity intact.
Good to Know
Roasted beets stain, so wear gloves or use tongs when handling. The red dye is real and extremely stubborn—think of it as a badge of holiday honor.
For extra tang, add a pinch more Dijon or a squeeze of orange juice to the dressing. If you want mainstream magic, keep a jar of cranberry relish nearby as a garnish option.
Tips
- Roast beets ahead of time and refrigerate; they reheat beautifully in a quick toss with greens.
- Keep the greens vibrant by adding citrus right before serving to prevent wilting.
- Swap walnuts for toasted pecans or almonds for a different crunch profile.
- Skip cheese for a dairy-free version without sacrificing texture—add sliced avocado instead.
Variations
- Use quinoa, farro, or barley in place of or with greens for heartier crunch.
- Swap goat cheese for feta or use vegan cheese for dairy-free options.
- Add pomegranate seeds or dried cranberries for a holiday pop of color and sweetness.
- Try blood oranges or mandarins in place of regular oranges for a different citrus note.
Serving Suggestions
- Pair with roasted turkey or ham for a bright contrast on the plate.
- Offer a light vinaigrette on the side so guests can adjust the tanginess to their liking.
- Serve in a wide, shallow platter to showcase the vibrant colors—the beets are the showstopper.
