Roasted Beet Walnut Salad (Printable version)
A colorful salad with roasted beets, toasted walnuts, goat cheese, and a zesty balsamic dressing.
# What you need:
→ 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 crumbled goat cheese
→ 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:
01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on baking sheet.
02 - Roast beets for 40 to 50 minutes until tender when pierced with a knife.
03 - Unwrap beets, let cool slightly, peel, and cut into wedges or bite-sized cubes.
04 - Toast walnut halves in a dry skillet over medium heat for 3 to 4 minutes until fragrant, stirring frequently. Set aside to 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 a serving platter. Top with roasted beets, toasted walnuts, and crumbled goat cheese.
07 - Drizzle salad with vinaigrette and garnish with fresh chives or parsley if desired.
08 - Serve immediately for best flavor and texture.
# Expert Advice:
01 -
- It's a secret way to turn humble beets into a show-stopping dish that impresses without stress
- Balancing textures and flavors naturally makes you feel like a kitchen wizard every time
02 -
- Roasting beets with their skins on in foil locks in moisture and intensifies their natural sweetness like no other method
- Toasting walnuts just before assembly keeps them crisp and fragrant, which elevates every bite
03 -
- Patience is key: let roasted beets cool slightly before peeling to avoid breaking apart
- The honey in the dressing balances acidity perfectly, don't skip it for a richer flavor profile