Description
A vibrant and refreshing Beet Salad with creamy goat cheese, crunchy toasted walnuts, and a tangy balsamic vinaigrette. Roasted beets add a tender sweetness, perfectly complemented by crisp salad greens, thinly sliced shallots, and green apple slices. Ideal as a light lunch or elegant side dish.
Ingredients
Roasted Beets
- 4 to 5 medium beets
- Extra-virgin olive oil, for drizzling
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Salad
- 2 cups salad greens (arugula or spring mix)
- ½ shallot, thinly sliced
- ½ green apple, thinly sliced
- ¼ cup toasted walnuts
- 2 ounces goat cheese, torn into pieces
- Microgreens, optional
Balsamic Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat and Prepare Beets: Preheat your oven to 400°F (204°C). Rinse and dry the beets thoroughly. Wrap each beet individually in foil after drizzling generously with olive oil and sprinkling with flaky sea salt and freshly ground black pepper.
- Roast Beets: Arrange the foil-wrapped beets on a baking sheet and roast in the oven for 35 to 60 minutes. The cooking time depends on the size and freshness of the beets; roast until they are fork-tender when tested.
- Cool and Chill Beets: Remove the beets from the oven and let them cool to room temperature. Once cooled, place them in the refrigerator to chill until ready to assemble the salad.
- Slice Beets: Unwrap the beets and slice them into ¼-inch-thick rounds carefully, ensuring even thickness for a beautiful presentation.
- Make Balsamic Vinaigrette: In a small bowl, whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
- Assemble Salad: On a serving platter or plates, arrange the salad greens first. Top with thinly sliced shallots, green apple slices, beet rounds, toasted walnuts, torn goat cheese, and microgreens if using.
- Dress and Serve: Drizzle the balsamic vinaigrette evenly over the salad. Finish with additional flaky sea salt and freshly ground black pepper to taste. Serve immediately and enjoy the blend of sweet, tangy, and savory flavors.
Notes
- Roasting time varies depending on beet size; check periodically for tenderness.
- Beets can be roasted a day ahead and chilled to save time.
- For a vegan version, substitute goat cheese with a plant-based cheese alternative or omit it.
- Use good quality extra-virgin olive oil and balsamic vinegar for the best flavor.
- Microgreens add a lovely garnish but are optional.
- Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: American