Roasted Beet and Walnut Salad Cups

Autumn has a way of coaxing the coziest flavors out of the kitchen, and these Roasted Beet and Walnut Salad Cups are my go-to for fall appetizers. The earthy sweetness of oven roasted beets paired with the crunchy, toasted walnuts creates a bite that’s as satisfying as it is visually stunning. Each cup is a little bundle of flavor, perfect for serving at a holiday gathering or an intimate dinner party.

What I love most about this red beet salad is its balance. The beets bring a natural sweetness, while a light drizzle of tangy vinaigrette cuts through with brightness. And let’s not forget the walnuts—they add a buttery crunch that makes every bite irresistible. These are one of those beetroot salad recipes that look fancy but are surprisingly simple to pull together.

Making the beets in the oven is a game-changer. Oven roasted beets deepen in flavor and take on a caramelized edge that really elevates the salad. When combined with a touch of fresh greens, a sprinkle of goat cheese, and the toasted walnuts, you have a red beet salad that feels indulgent without being heavy. The best part? You can assemble these in little cups, so each guest gets a perfectly portioned serving that’s as pretty as it is delicious.

I like to serve these walnut salad cups chilled or at room temperature, making them perfect for stress-free entertaining. Whether you’re hosting friends for a casual get-together or need a beautiful dish for a festive buffet, this roasted beet salad is bound to impress. And honestly, they taste even better than they look—sweet, crunchy, tangy, and fresh all in one bite.

Why You’ll Love It

• Perfectly Balanced Flavors: The natural sweetness of oven roasted beets meets the nutty crunch of toasted walnuts, with a light vinaigrette tying it all together. Each bite is a little flavor party in your mouth.
• Beautiful Presentation: Served in individual cups, this red beet salad instantly elevates any table. Guests will be impressed before they even take a bite.
• Simple but Elegant: This beetroot salad recipe looks gourmet, but it’s actually easy to assemble. It’s ideal for anyone who wants a show-stopping dish without spending hours in the kitchen.
• Versatile for Any Occasion: Whether you’re preparing fall appetizers for a casual get-together, a dinner party, or a holiday buffet, these salad cups fit perfectly into any menu.
• Make-Ahead Friendly: You can roast the beets and toast the walnuts ahead of time, making last-minute assembly a breeze. Stress-free entertaining is always a win!

Ingredient List

For the Roasted Beets:

• 4 medium red beets, peeled and cut into cubes
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste

For the Salad Cups:

• 2 cups mixed greens (arugula, spinach, or baby kale)
• 1/2 cup toasted walnuts, roughly chopped
• 1/4 cup crumbled goat cheese (optional, but highly recommended!)
• 2 tablespoons balsamic vinaigrette

Ingredient Notes

• Beets: I always use fresh, medium red beets—they roast beautifully and have that deep, earthy sweetness that canned just can’t match.
• Walnuts: Don’t skip toasting them! It really amps up the nutty flavor and gives a satisfying crunch.
• Goat Cheese: Totally optional, but I promise it adds a creamy tang that makes this roasted beet salad irresistible.
• Vinaigrette: I like a balsamic vinaigrette that’s slightly sweet—it balances the earthiness of the oven roasted beets perfectly.

Kitchen Equipment Needed

• Baking Sheet: For roasting the beets evenly. I love using a heavy-duty nonstick sheet—it makes cleanup so easy.
• Mixing Bowls: For tossing the greens, walnuts, and roasted beets together. I keep a set of colorful glass bowls—they make prep more fun!
• Sharp Knife: Essential for peeling and cubing the beets safely and efficiently. My favorite has a comfy handle that makes chopping a breeze.
• Measuring Cups & Spoons: For precise portions of olive oil, walnuts, and vinaigrette. I always use stainless steel ones—they last forever.
• Salad Cups or Small Serving Glasses: For individual servings; adds a lovely presentation without extra effort.
• Tongs or Salad Servers: Handy for tossing the salad gently so nothing gets bruised.

Instructions

Step 1: Roast the Beets

1. Preheat your oven to 400°F (200°C).
2. Place the peeled and cubed beets on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
3. Toss the beets gently so they are evenly coated with oil and seasoning.
4. Roast for 25–30 minutes, or until tender when pierced with a fork.
   Pro Tip: Check halfway through and give them a gentle stir to ensure even roasting.

Step 2: Toast the Walnuts

1. While the beets are roasting, place the walnuts in a dry skillet over medium heat.
2. Stir frequently for 3–5 minutes, until they become fragrant and lightly browned.
   Pro Tip: Keep a close eye on them—they can go from toasted to burnt very quickly!

Step 3: Prepare the Greens

1. Wash and dry your mixed greens thoroughly.
2. Place them in a large mixing bowl and set aside.

Step 4: Assemble the Salad Cups

1. Once the beets are roasted and slightly cooled, add them to the greens.
2. Sprinkle the toasted walnuts and crumbled goat cheese over the top.
3. Drizzle with balsamic vinaigrette.
4. Gently toss everything together so each leaf is lightly coated without bruising the greens.

Step 5: Serve in Individual Cups

1. Spoon the salad mixture into small serving glasses or salad cups, dividing evenly.
2. Optional: Garnish with an extra walnut piece or a small drizzle of vinaigrette for presentation.

Pro Tip: You can prepare the roasted beets and toasted walnuts ahead of time—just toss everything together right before serving to keep the greens crisp.

Tips and Tricks for Success

• Roast the beets in uniform-sized cubes so they cook evenly.
• Allow the beets to cool slightly before adding to the greens to prevent wilting.
• Toast the walnuts just before assembly for maximum crunch and flavor.
• Use a gentle hand when tossing the salad—delicate greens bruise easily.
• Make-ahead tip: Roast beets and toast walnuts a day in advance; assemble just before serving.

Ingredient Substitutions and Variations

• Beets: Try golden beets for a slightly sweeter, milder flavor and a gorgeous color contrast.
• Walnuts: Pecans or almonds work well if you want a different crunch and flavor profile.
• Cheese: Feta or blue cheese can replace goat cheese for a tangier twist.
• Greens: Arugula, baby spinach, or mixed spring greens can be swapped depending on what’s on hand.
• Vinaigrette: A honey mustard or maple balsamic dressing adds a fun seasonal twist.

Serving Suggestions

• I love serving these roasted beet and walnut salad cups as part of a fall appetizer spread alongside mini quiches and stuffed mushrooms—it makes a colorful, crowd-pleasing platter.
• They’re perfect for a light starter before a hearty dinner; I like pairing them with roasted chicken or grilled salmon for a balanced meal.
• For holiday parties, serve them chilled in individual cups on a decorative tray—it looks festive and feels fancy without extra effort.
• Add a slice of crusty bread or a few crackers on the side; the crunch pairs beautifully with the creamy goat cheese and earthy beets.
• They’re also great for a casual lunch—just scoop them into a bowl with some extra greens for a quick, satisfying meal.

Storage and Reheating Instructions

• Beets: Store roasted beets in an airtight container in the fridge for up to 4 days.
• Walnuts: Keep toasted walnuts in a sealed container at room temperature for up to a week to maintain crunch.
• Assembled Salad Cups: Best served fresh, but can be refrigerated for up to 24 hours; add vinaigrette just before serving to keep greens crisp.
• Reheating: If you want warm salad cups, gently warm the roasted beets in the oven for 5–7 minutes; keep the greens and cheese separate until serving.

Frequently Asked Questions

Can I make this salad vegan?

Absolutely! Simply omit the goat cheese or use a plant-based alternative—it’s still delicious and flavorful.

How do I store leftover salad cups?

Store the roasted beets and toasted walnuts separately in airtight containers for up to 4 days. Assemble with greens just before serving to keep everything fresh and crisp.

Can I use canned beets instead of fresh?

Yes, you can, but oven roasted beets have a richer, caramelized flavor that canned beets can’t fully replicate.

Can I prepare this ahead of time for a party?

Definitely! Roast the beets and toast the walnuts a day in advance. Keep everything separate and assemble the salad cups just before guests arrive.

What can I serve alongside these salad cups?

They pair wonderfully with light proteins like grilled chicken or salmon, or as part of a fall appetizer platter with stuffed mushrooms and mini quiches.

Can I make these gluten-free?

Yes! This recipe is naturally gluten-free, just double-check your vinaigrette or any optional add-ons to ensure they don’t contain gluten.

Did you try this recipe? Let me know in the comments how it turned out!