Roasted Red Beet Waldorf Salad with Brown Sugar Balsamic Vinaigrette

I love roasted beets in just about anything and am always looking for ways to incorporate them into a new dish. I adore Waldorf Salads with their crunchy celery and apples so I thought I’d mix it up a little by adding roasted beets and serve it on a bed of baby kale and spinach leaves. 

This tasty and nutritious salad will give you all sorts of energy and help to combat the winter blahs! This is topped with a brown sugar balsamic vinaigrette that adds just a extra touch of sweetness. I chose to garnish it with feta cheese, but you might want to try it with a little crumbled blue cheese instead. No matter how you make it, this will keep you going all day! 


  • 2 roasted red beets, cooled and skins removed

  • 2-2 ½ cups baby kale/spinach blend

  • ½ cup chopped celery

  • 1 finely chopped apple

  • ¼-½ cup chopped walnuts

  • ¼ cup feta or crumbled blue cheese

  • Few drops of lemon juice

  • 1 T olive oil

  • 2 T balsamic vinegar

  • 2 T brown sugar

  • pinch of salt


  • Wash beets well and remove stem ends. Oil beets with 1 T of olive oil and roast wrapped in foil at 425 F° for 1 to 1 ½ hours or until soft. Cool and remove skins.   Slice into ¼ inch rounds. Set aside.

  • In a nonreactive bowl, toss chopped walnuts, celery and apples together, add lemon juice and a pinch of salt.

  • In small saucepan on stove, heat 2 T balsamic vinegar and 2 T brown sugar. Stir until sugar is dissolved, then mix into chopped walnuts, celery and apples.

  • On plate, spread kale/spinach mix, top with beet rounds. Sprinkle with Waldorf mixture. Top with Feta or Blue Cheese.

  • Serve and enjoy!

Until next time, wishing you and your family all of God’s blessings, good health and happy eating! 

Smiles and blessings,


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