My 4-Ingredient Homemade Salad Dressing Always Gets the Most Rave Reviews

I have two different salad modes for dinner parties, holidays, and gatherings: individual and spread. If I’m just in charge of the salad (individual) or a couple of dishes, I’m going all out with My Great Big Make-Ahead Holiday Salad, a standout icon that admittedly requires a bit of prep. If I’m hosting the whole meal (spread), though, I need something quick and simple but still special. That’s where this side salad comes in.

The star of the salad is a roasted beet dressing, with chopped beets marinated in a citrus vinaigrette. But honestly, who wants to roast beets just for a simple side salad? Not me! Which is why I’m actually using store-bought roasted beets from the refrigerated section of the produce aisle. You can use marinated beets, or even canned beets — whatever is available at your grocery store. This shortcut takes this from a time-consuming salad to something entirely no-cook that can be achieved in under 15 minutes (ideal if you’re busy contending with the rest of your dinner menu).

What you end up with is a dressing that’s vibrantly pink, full of flavor, and ready to shine. I balance the sweet, earthy beets with shallots, roasted walnuts, and fresh dill on a bed of crunchy little gem (or romaine; it’s not that serious) lettuce. It’s not in the recipe and it’s definitely not necessary, but if I’m being true to myself (and party guest dietary restrictions allow) I’m also adding cheese — most likely Microplaned aged cheddar or shaved ricotta salata.

Either way, this salad achieves everything I need from a side salad: It’s quick and easy, but still beautiful and impressive. Obviously you can roast your own beets if that’s something you want to do, but I love how simple it is to just outsource that task without sacrificing a little winter flair.

Why You’ll Love It

• Simply delicious! With fewer than 10 ingredients, no cooking, and about 12 minutes of prep time, you can have a beautiful, flavorful wintery side salad perfect for any meal.

• No roasting required. The vinaigrette uses store-bought roasted beets so you don’t have to fuss with that in order to achieve a vibrant salad dressing.

Key Ingredients in a Winter Side Salad

• Roasted beets: Use store-bought roasted beets, or even canned beets for an effortless, vibrant-hued dressing.

• Citrus: A combination of fresh-squeezed orange and lemon juice add the perfect balance of sweet and tart.

• Lettuce: Little gem leaves are small, crunchy little cups that look pretty and hold toppings well. If you can’t find it near you, chopped romaine will also work well.

• Nuts: Roasted walnuts or pecans add crunch and a deep, roasty flavor.

Helpful Swaps

• Add cheese! Crumbled fresh goat cheese or feta, or shaved Pecorino, Parm, aged cheddar, smoked Gouda, or ricotta salata would all be delicious options.

• Sprinkle with some pomegranate arils for a burst of winter fruit flavor.

• Add some extra crunch and toasty flavor with some garlicky breadcrumbs (like the ones in this deviled egg recipe) or homemade or store-bought fried shallots.

• Swap walnuts for toasted pecans, hazelnuts, pistachios, smoked almonds, roasted pepitas or any other crunchy nut you like.

• Use chicories like radicchio or endive in place of half (or all!) of the lettuce.

• Add thinly sliced radishes — regular radishes are great, but vibrant watermelon radishes add a visual punch.

• Swap dill or parsley for other fresh herbs like cilantro or mint, or use a combination of whatever you have on hand.

• If you’re sensitive to raw shallots, soak them in cold water for 5 minutes to take the bite out.

Tips for the Best Easy Side Salads

• Keep the base simple. Keep the base of the salad to no more than 3 ingredients, or even just greens. You aren’t trying to build out a meal, so it doesn’t have to be complicated.

• Rely on a couple of hero ingredients. Whether it’s a standout dressing, a sprinkle of toasted nuts, or a flurry of grated cheese, pick one or two flavorful ingredients to make it feel special.

• Know that toppings make the impact. The more simple the salad, the more individual ingredients and garnishes stand out. Toss the salad base in dressing, then top with any additions and fresh herbs or other garnishes — it will look more complex and fancy than it actually is. Plus, if you’re serving in one large bowl, it allows everyone to make sure they get all the flavors onto their plate.

More Wintery Salads to Try

• Kale Salad with Crispy Little Potatoes

• My Great Big Make-Ahead Holiday Salad

• Chopped Broccoli Salad with Warm Honey Vinaigrette

• Roasted Cauliflower Salad

• Autumn Sheet Pan Salad (Cozy vibes aren’t just for fall!)

• Endive Salad with Orange and Walnuts

Salad Person is my column dedicated to making better, more delicious salads at home that you’re actually excited to eat. Each month, I’ll provide tips and techniques so you can enjoy them as much as I do — which is a lot! Follow along and find the recipes here.

Winter Salad with Easy Roasted Beet Vinaigrette Recipe

The dressing simply can’t be beet.

Prep time 12 minutes

Serves 4

Ingredients

For the beet vinaigrette:

• 2 small roasted beets, peeled if needed and diced small (about 2/3 cup)

• 1/4 cup extra-virgin olive oil

• 1 teaspoon finely grated orange zest (from 1 medium orange)

• 3 tablespoons freshly squeezed orange juice (from 1 medium orange)

• 1 tablespoon freshly squeezed lemon juice (from 1/2 medium lemon)

• 1 clove garlic, finely grated

• Kosher salt

• Freshly ground black pepper

For the salad assembly:

• 2 heads little gem lettuce, leaves separated, or 1 medium romaine heart cut into 1-inch pieces (about 4 cups)

• 1 medium shallot, very thinly sliced (about 1/4 cup)

• 1/4 cup roasted walnuts or pecans, coarsely chopped

• 1/4 cup loosely packed fresh dill or parsley leaves (from about 8 sprigs), torn

Instructions

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1. Stir 2 small diced roasted beets, 1/4 cup extra-virgin olive oil, 1 teaspoon finely grated orange zest, 3 tablespoons orange juice, and 1 tablespoon lemon juice together in a medium bowl. Taste and season with kosher salt and black pepper as needed.

2. Arrange the leaves from 2 heads little gem lettuce on a serving platter. Top with 1 thinly sliced medium shallot. Spoon the beet vinaigrette over the salad. Sprinkle with 1/4 cup chopped roasted walnuts and 1/4 cup loosely packed torn dill leaves.

Recipe Notes

Substitutions: You can use 2 drained canned beets in place of roasted beets.

Make ahead: The dressing can be made up to 1 day in advance and refrigerated in an airtight container.