Ultimate Beet Salad (Printable Version)
Roasted beets paired with goat cheese, walnuts, and fresh greens in balsamic dressing.
# Ingredient List:
→ Beets
01 - 4 medium beets, trimmed and scrubbed
→ Salad Base
02 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup crumbled goat cheese
05 - 1/3 cup toasted walnuts, roughly chopped
06 - 1/4 cup fresh herbs (parsley, dill, or chives), chopped
→ Vinaigrette
07 - 3 tablespoons extra-virgin olive oil
08 - 1 1/2 tablespoons balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Preheat oven to 400°F. Wrap each beet individually in foil and place on baking sheet. Roast 40–50 minutes until tender when pierced with knife. Cool, peel, and cut into wedges or cubes.
02 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in small bowl until emulsified.
03 - Combine salad greens, red onion, and half the fresh herbs in large bowl. Drizzle with two-thirds of vinaigrette and toss gently to coat.
04 - Arrange roasted beets over greens. Top with crumbled goat cheese and toasted walnuts. Drizzle with remaining vinaigrette. Garnish with remaining herbs and serve immediately.
# Expert Tips:
01 -
- The roasted beets become impossibly sweet and tender while the walnuts add this perfect buttery crunch in every bite
- This salad transforms from an impressive dinner party starter into something you'll crave for lunch all week long
02 -
- Dont skip the toasting step for the walnuts it takes three minutes in a dry skillet and completely transforms their flavor
- Let the beets cool completely before assembling or they'll wilt the greens and melt the cheese too much
03 -
- Wear gloves when peeling roasted beets unless you want pink hands for a couple of days
- Make the vinaigrette in a small jar and shake it up saves dishes and emulsifies perfectly