Description
Roasted Beet Salad with Goat Cheese and Walnuts brings Mediterranean charm to your table with earthy beets and creamy cheese. Crisp greens and crunchy walnuts create a delightful harmony of textures that will make you crave this simple yet elegant dish.
Ingredients
Scale
Main Ingredients:
- 3 medium beets, peeled and cubed
- 4 cups mixed salad greens (arugula, spinach, or kale)
- 1/2 cup crumbled goat cheese
- 1/4 cup walnuts, toasted
Seasoning and Aromatics:
- 1 tablespoon (15 milliliters) olive oil
- Salt, to taste
- Pepper, to taste
Garnish:
- 1/4 red onion, thinly sliced
Instructions
- Wrap whole beets individually in aluminum foil to protect their delicate skin and prevent moisture loss during roasting.
- Place foil-wrapped beets on a rimmed baking sheet and roast in a preheated oven at 400°F (200°C) for approximately 45-50 minutes, depending on their size.
- Remove beets from oven and allow them to cool completely before handling, which helps easily slip off their skins.
- Gently peel the roasted beets using disposable gloves to prevent staining hands, then cube into uniform bite-sized pieces.
- Whisk together balsamic vinegar, honey, and Dijon mustard in a small mixing bowl, creating a smooth, tangy emulsion that will complement the earthy beet flavor.
- Season the vinaigrette with a pinch of kosher salt and freshly ground black pepper to enhance its complexity.
- Heat a dry skillet over medium-low temperature and carefully toast walnuts until they release a nutty aroma, stirring frequently to prevent burning.
- Slice red onion into paper-thin rings to provide a sharp, crisp contrast to the soft roasted beets.
- Arrange mixed salad greens on a large serving platter, creating a vibrant green base for the salad.
- Artfully scatter roasted beet cubes, toasted walnuts, and delicate goat cheese crumbles across the greens.
- Drizzle the prepared balsamic vinaigrette over the salad, ensuring even distribution of flavors.
- Serve immediately to enjoy the optimal temperature and texture of the ingredients.
Notes
- Prevent beet staining by wearing gloves and using a cutting board that won’t permanently discolor.
- Swap goat cheese with feta or vegan cheese alternatives for dietary preferences.
- Enhance roasting by adding fresh thyme or rosemary sprigs alongside the beets for deeper flavor complexity.
- Extend salad shelf life by keeping dressing and ingredients separate until just before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg