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.
Equipment
- Baking Sheet
- Mixing Bowls
- Sharp Knife
- Measuring Cups & Spoons
- Salad Cups or Small Serving Glasses
- Tongs or salad servers
Ingredients
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
Instructions
Step 1: Roast the Beets
- Preheat your oven to 400°F (200°C).
- Place the peeled and cubed beets on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper.
- Toss the beets gently so they are evenly coated with oil and seasoning.
- 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
- While the beets are roasting, place the walnuts in a dry skillet over medium heat.
- 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
- Wash and dry your mixed greens thoroughly.
- Place them in a large mixing bowl and set aside.
Step 4: Assemble the Salad Cups
- Once the beets are roasted and slightly cooled, add them to the greens.
- Sprinkle the toasted walnuts and crumbled goat cheese over the top.
- Drizzle with balsamic vinaigrette.
- Gently toss everything together so each leaf is lightly coated without bruising the greens.
Step 5: Serve in Individual Cups
- Spoon the salad mixture into small serving glasses or salad cups, dividing evenly.
- 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.
Notes
Nutritional Value (Approximate per serving)
- Calories: 180–200 kcal
- Protein: 5–6 g
- Fat: 14–15 g
- Carbohydrates: 12–14 g
- Fiber: 3–4 g
- Sugar: 6–7 g