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Roasted Beet Salad with Goat Cheese and walnuts

Roasted Beet Salad with Goat Cheese and Walnuts

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Salad
Cuisine American
Servings 6

Equipment

  • Baking sheet or roasting pan for roasting the beets; lined with foil or parchment for easy cleanup.
  • Aluminum foil for wrapping the beets while they roast.
  • Salad bowl for tossing the greens and assembling the final dish.
  • Mixing bowl and whisk (or jar with a lid) for shaking or whisking the vinaigrette.
  • Sharp knife and cutting board for slicing the beets and onion.
  • Rubber gloves (optional) for peeling beets without staining your hands.
  • Mandoline (optional) makes slicing red onion paper-thin easier and more consistent.

Ingredients
  

For the Salad

  • 4 medium beets about 2 lbs, tops and roots trimmed
  • 6 oz goat cheese crumbled (soft, fresh goat cheese works best)
  • ¾ cup walnuts roughly chopped
  • 5 oz mixed greens arugula, baby spinach, or a spring mix
  • 1 small red onion very thinly sliced
  • ½ cup pomegranate seeds optional, but highly recommended for a festive pop

For the Dressing

  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • Salt and freshly ground black pepper to taste

Instructions
 

Roast the Beets

  1. Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap each one in aluminum foil. Place on a baking sheet and roast for about 50 minutes or until a knife slips easily into the center. Once roasted, let them cool just enough to handle, then rub off the skins (this is where gloves come in handy). Slice into wedges or rounds, depending on your presentation style.

Toast the Walnuts

  1. While the beets are roasting, place the walnuts in a dry skillet over medium heat. Toast them for about 5-7 minutes, stirring occasionally until fragrant and lightly browned. Set aside to cool.

Prepare the Dressing

  1. In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk until emulsified, or shake well if using a jar.

Assemble the Salad

  1. In a large salad bowl, add your mixed greens and thinly sliced red onion. Drizzle with a bit of the dressing and toss lightly. Arrange the roasted beet slices over the greens. Sprinkle crumbled goat cheese, toasted walnuts, and pomegranate seeds on top.

Dress and Serve

  1. Right before serving, give the salad a final drizzle of the remaining dressing. You can also serve the dressing on the side for guests to add as they wish.