Roasted Beet Walnut Salad (Printable View)

Earthy roasted beets, crunchy walnuts, creamy goat cheese, and balsamic dressing combine in a vibrant salad.

# Ingredient List:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed greens (arugula, spinach, or baby lettuces)

→ Nuts & Cheese

03 - 1/2 cup walnut halves
04 - 1/2 cup goat cheese, crumbled

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tablespoons fresh chives or parsley, finely chopped (optional)

# How to Prepare:

01 - Heat oven to 400°F (200°C).
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast 40 to 50 minutes until tender when pierced with a knife.
03 - Unwrap beets and allow to cool slightly. Peel off skins and cut into wedges or bite-sized cubes.
04 - In a dry skillet over medium heat, toast walnut halves for 3 to 4 minutes, stirring frequently until fragrant. Remove from heat and cool.
05 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
06 - Arrange mixed greens on serving plates. Top with roasted beet pieces, toasted walnuts, and crumbled goat cheese.
07 - Drizzle salad with the vinaigrette and garnish with chopped chives or parsley if desired.
08 - Serve immediately for best freshness.

# Expert Suggestions:

01 -
  • The combination of sweet roasted beets and crunchy walnuts feels like a little secret between friends that just elevates simple greens
  • The tangy balsamic vinaigrette brings everything together in a way that makes this salad a fast favorite at any table
02 -
  • Don't be tempted to skip roasting the beets; their natural sweetness only comes alive after slow roasting
  • Toasting walnuts beforehand changed everything by unlocking their full flavor and crunch
03 -
  • Wrap each beet separately in foil to ensure even roasting and easy peeling
  • The secret to a perfectly balanced vinaigrette is emulsifying it thoroughly until it looks glossy and slightly thickened

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