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Roasted Beet Salad with Toasted Walnuts and Blackberries

While I’m all about fresh modern vegan eats, I love bringing you guys back to the staples as it’s easy to get overwhelmed with trying new concepts. There are some recipes that are just timeless, perfect for any season, and will always find a place at my table.

One of those is this fab Roasted Beet Salad!

Whether you love or hate beets, I promise the components of this salad will make you change your mind about them, and have you craving beets on the regular. I juice one every day. Yep, every. single. day. 

Honestly, there is so much to love about this salad, it’s hard to narrow it down. It’s packed with veggies, flavor, doesn’t even need avocado, requires minimal steps, has a sweet component with the blackberries, savory with the nuts, a tartness with the cheese, and the roasted beets just pair seamlessly with it! You could throw in fresh herbs, but honestly, you don’t even need it. It’s got multiple textures, aesthetically gorgeous, you can use vegan feta and sour cream if desired, it’s perf for any season, perf for entertaining, can easily be made in bulk, and the dressing just puts this salad over the top!!

If you’re searching for that staple salad that’s perf for any season, and hits the mark in every capacity, you have to try my Roasted Beet Salad with Toasted Walnuts and Blackberries in a creamy balsamic!

Why this recipe is great: 




Multiple textures

Dressing is good on just about any salad!

Sweet and savory 


Perf for every season

Can be made vegan or not 

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Roasted Beet Salad with Toasted Walnuts and Blackberries

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  • Author: Gabrielle
  • Total Time: 10 mins
  • Yield: Serves 2


Units Scale


  • 1 bag arugula
  • 1 large beet, roasted, chopped
  • 1 cup fresh blackberries
  • 2/3 cup toasted walnuts
  • 1/2 cup goat cheese or vegan feta


Creamy Balsamic Dressing: 

  • 2 tsp balsamic glaze
  • 2 tbsp balsamic vinegar
  • 1/3 cup sour cream or vegan sour cream
  • 1/3 cup olive oil
  • 1 tbsp dijon mustard
  • Salt + Pepper




  1. Roast and chop your beets, and toast your walnuts. (You can also buy pre roasted beets) To roast, simply peel your beet, coat with olive oil and a pinch of salt then wrap in aluminum foil, roast at 400 degrees for 20 mins or until fork tender.
  2. Throw all the salad ingredients together.
  3. Dressing: In a small bowl combing all the ingredients. You should have enough potentially for 2 salads depending on how much you use. Pour over the salad, enjoy!




  • Prep Time: 10 mins

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