Roasted Beet and Brie Salad combines sweet roasted beets with crunchy toasted walnuts, crisp gem lettuce, and creamy Brie cheese, all popped with a balsamic allspice dressing to make it an ideal winter salad.
Roasted beet and Brie salad is an unexpected delight
When I’m foraging around my kitchen in the dim light of these shortened days trying to figure out what to eat for dinner, salad isn’t the first thing that jumps to my mind. But this interesting recipe stretches the concept of ‘salad’ to its very limits, with meaty chunks of beetroot and decadent slabs of Brie. Turns out salad is just the thing I’m craving on a November night.
The balsamic allspice dressing was riffed off of my favorite pomegranate allspice dressing, and is spot on for a winter salad.
Lean into beets this season!
I try not to fight the (relative) lack of fresh vegetables in the winter, and instead lean into what is fresh and gorgeous this time of year, like beets. They are, without doubt, the most satisfying of all the veggies.
2 easy ways to cook beets
- Remove the greens and wrap whole beets loosely in aluminum foil. Roast at 400F until they are tender and the tip of a sharp knife pierces the flesh easily. Let cool and then slip off the peels.
- Peel and chop the beets into quarters. Cover with cold water, bring to a boil, then boil gently until tender.
The best lettuce for winter salads
Winter salads tend to include heavier ingredients like cooked grains, chunks of fruit, nuts, etc., so they require a pretty sturdy lettuce.
Little Gem lettuce
I love little gem lettuce, which combines the best of both romaine and butter lettuce varieties. It’s an heirloom lettuce originally from France, but exploding in popularity here in the US. It’s crisp like romaine along the spine, but has a wonderful sweetness and buttery texture in the leaves. It also keeps well in the fridge, which is so important!
My gem lettuce comes from my latest winter CSA box. CSA or community supported agriculture, is local food delivered to you on a subscription basis, and is a great way to eat better all year round. A lot of people don’t realize that you can get boxes delivered to you right through the winter. There are lots of sites where you can plug in your zip code to find CSA programs near you, like this one and this one.
Make this gorgeous salad a meal by adding some roast chicken or your favorite protein.
Or, serve it as a lovely light but satisfying lunch as it is or with some nice warm bread. Either way, I think you’ll love the unique flavors and textures that celebrate what’s great about eating in winter.
More delicious and healthy winter salads ~
- Shaved Winter Vegetable Salad
- Vibrant Winter Slaw with Citrus Vinaigrette
- Roasted Apple and Radicchio Salad
- Wheat Berry Salad with Beets and Feta
- Harvest Wild Rice Salad
Roasted Beet and Brie Salad
Ingredients
- 6-7 medium beets
- 1 cup walnut halves
- 8-9 cups salad greens
- 4 ounces Brie cheese
For the dressing
- 1/4 cup olive oil
- 2 Tbsp balsamic vinegar
- 1/2 tsp ground allspice
- salt and pepper, to taste
Instructions
- Preheat oven to 350. Place the walnuts on a baking sheet and toast in the oven for 10-12 minutes, stirring a few times and watching carefully so they don't burn. Remove from the oven and allow to cool. Set aside.
- Increase the oven temperature to 400F and place the beets (with the tops and tails chopped off, but skin left on), in a piece of aluminum foil. Scrunch it up around them so that they are mostly covered. Roast for about 1 hour or until tender, this will depend on the size of your beets.
- Remove the beets from the oven, and allow to partially cool so they are comfortable to handle. Remove the skin and chop into chunks about 1 inch big. Set aside to cool.
- Make the salad dressing by whisking together all of the ingredients. Taste and adjust as necessary. You may want to start with 1/4 tsp of the allspice and increase if desired.
- Toss the salad greens, cooled beets and walnuts with some of the dressing.
- Slice the brie into thin rectangular slices, arrange on top of the salad, and top with more of the allspice dressing.
Nutrition
Hi Sue,
Thanks for this recipe. I love beets (now) but have always been afraid on how to cook them properly – oh, and not to mention the mess they make! I usually buy the shoestring beets in a can to put on salads. Your method of using foil wrapped around the beets had me intrigued – along with the beautiful photo of the salad. I think I might make it soon. And, I’m sure the beets after you peel them will make a mess but with gloves on… hate the stain.
I really love your recipes…!