Roasted Beets with Walnuts

This image courtesy of Joseph DeLeo

Roasted beets, a fine accompaniment to many grilled or roasted meat or poultry dishes, are rich. Sometimes just a few forkfuls will suffice. Regardless, roast the entire batch suggested in this recipe because extras can be refrigerated for a few days and are dynamite in salads.

Makes6 servings

Cooking Methodroasting


Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursehot appetizer, side dish

Dietary Considerationvegan, vegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Texturerich, savory

Type of Dishsalad, vegetable


  • 6 medium beets, scrubbed but unpeeled
  • 1/3 cup walnuts, toasted (see below) and chopped
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper to taste


  1. Position a rack in the center of the oven and preheat the oven to 400°F.

  2. Wrap each beet separately in aluminum foil. Place on a baking sheet and bake until the beets feel somewhat tender when squeezed, about 1¼ hours.

  3. Unwrap the beets. To peel, working one at a time, impale a hot beet at the stem end on a fork. Using a small knife, pare off the skin and then cut the beet into ½-inch-thick rounds. Transfer the beets to a serving bowl. Add the walnuts, oil, and vinegar, and mix gently. Season with salt and pepper. Serve hot.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password