Of course! A Roasted Beet Salad is a beautiful, vibrant, and delicious dish that showcases the natural sweetness of beets. Here’s a classic recipe with a modern twist, including tips for easy preparation and a fantastic homemade vinaigrette.
Classic Roasted Beet Salad with Goat Cheese & Walnuts
This recipe balances the earthy sweetness of beets with creamy, tangy, and crunchy elements.
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Ingredients:
For the Roasted Beets:
· 3-4 medium beets (a mix of red and golden is beautiful)
· 1 tbsp olive oil
· Salt and freshly ground black pepper
For the Candied Walnuts (optional but recommended):
· 1/2 cup walnut halves
· 1 tbsp maple syrup or honey
· A pinch of salt
For the Vinaigrette:
· 3 tbsp extra virgin olive oil
· 1 tbsp red wine vinegar or balsamic vinegar
· 1 tsp Dijon mustard
· 1 small shallot, minced (about 1 tbsp)
· 1 tsp honey or maple syrup
· Salt and pepper to taste
For the Assembly:
· 4 cups mixed greens (arugula, spinach, or spring mix)
· 2 oz goat cheese (chèvre), crumbled
· Fresh herbs for garnish (dill, chives, or parsley work well)
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Instructions:
1. Roast the Beets (This can be done ahead of time):
· Preheat oven to 400°F (200°C).
· To prevent staining: Wear gloves if you have them. Scrub the beets thoroughly under water. Trim off the leafy tops, leaving about 1 inch of the stem (this prevents bleeding).
· Two Roasting Methods:
· Whole (Easier to Peel): Individually wrap each beet in aluminum foil with a drizzle of oil and a pinch of salt. Place on a baking sheet and roast for 45-60 minutes, or until a knife slides easily into the center.
· Cubed (Faster): Peel the beets and cut into 1/2-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25-35 minutes, stirring once, until tender and slightly caramelized at the edges.
· Let the beets cool slightly. If you roasted them whole, use a paper towel to rub the skins off—they should slip off easily. Cut into wedges or cubes.
2. Make the Candied Walnuts:
· While the beets roast, lower the oven to 350°F (175°C).
· Toss the walnut halves with maple syrup and a pinch of salt on a small parchment-lined baking sheet.
· Bake for 8-10 minutes, until fragrant and glossy. Let them cool completely—they will become crunchy as they cool.
3. Make the Vinaigrette:
· In a small jar or bowl, combine the olive oil, vinegar, Dijon mustard, minced shallot, honey, salt, and pepper. Shake vigorously or whisk until well emulsified.
4. Assemble the Salad:
· In a large bowl, toss the mixed greens with a few tablespoons of the vinaigrette until lightly coated.
· Arrange the greens on a platter or individual plates.
· Top with the roasted beets, crumbled goat cheese, and candied walnuts.
· Drizzle with a little more dressing.
· Garnish with fresh herbs and a final crack of black pepper. Serve immediately.
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Chef’s Notes & Tips for Success:
· Preventing Pink Hands: Wear disposable gloves while handling raw red beets to avoid staining your hands. To remove stains from your hands, rub them with lemon juice or salt.
· Golden Beets: Using golden beets instead of or alongside red beets prevents the entire salad from turning pink and offers a slightly milder flavor.
· Make-Ahead: Roast the beets and make the candied walnuts up to 3 days in advance. Store them separately in airtight containers in the fridge (beets) and at room temperature (walnuts).
· Vinaigrette: The vinaigrette can be made up to a week ahead and stored in the jar in the fridge. Let it come to room temperature and shake before using.
· Don’t Dress Too Early: Only dress the greens right before serving to keep them from wilting.
· Alternative Cheese: Feta cheese is a great substitute for goat cheese. For a vegan version, use a vegan cheese or omit it.
Delicious Variations:
· Citrus Twist: Add segments of orange or grapefruit for a bright, citrusy burst.
· Apple & Beet: Add thin slices of crisp apple (like Honeycrisp or Granny Smith) for a sweet and crunchy element.
· Herbaceous: Use a combination of soft herbs like tarragon, mint, and dill for a more complex flavor profile.
· Protein Power: Add grilled chicken, flaked salmon, or lentils to make it a hearty main course salad.
Enjoy this stunning and healthy salad