Description
Vibrant beet salad with roasted or boiled beets, goat cheese, walnuts, and balsamic vinaigrette. Great as a side or light lunch.
Ingredients
Scale
- 5 medium-sized beets, preferably a mix of colors (red, golden, Chioggia)
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 4 ounces goat cheese, crumbled
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 4 cups mixed greens (arugula, spinach, romaine)
- Optional: 1 tablespoon honey or maple syrup (for a touch of sweetness)
- Optional: Orange segments from 1 orange
- Optional: Red onion, thinly sliced
Instructions
- Preheat oven to 400°F (200°C).
- Wash beets thoroughly.
- Wrap each beet individually in aluminum foil.
- Place wrapped beets on a baking sheet.
- Roast for 45 minutes to 1 hour, or until tender (easily pierced with a fork).
- Let cool slightly, then unwrap.
- Peel the beets (skins should slip off easily).
- Cut into desired shape (quarters, slices, or dice).
- Wash beets thoroughly.
- Place beets in a large pot and cover with cold water (water level a few inches above beets).
- Bring to a boil over high heat.
- Reduce heat to medium and simmer for 30-45 minutes, or until tender (easily pierced with a fork).
- Drain and let cool slightly.
- Peel the beets (skins should slip off easily).
- Cut into desired shape (quarters, slices, or dice).
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper (and honey/maple syrup, if using).
- Taste and adjust seasonings as needed.
- Set aside.
- Preheat a dry skillet over medium heat.
- Add chopped walnuts to the skillet.
- Toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned (be careful not to burn).
- Remove from skillet and let cool slightly.
- In a large bowl, combine mixed greens, cooked beets, and optional red onion slices.
- Drizzle vinaigrette over the salad, starting with a little and adding more as needed, tossing gently to coat.
- Add crumbled goat cheese, toasted walnuts, chopped parsley, and chopped chives.
- If using orange segments, add them now.
- Toss gently to combine.
- Serve immediately.
Notes
- Variations: The recipe suggests many variations, including adding other vegetables (roasted carrots, sweet potatoes, butternut squash), different cheeses (feta, blue cheese, Parmesan), different nuts (pecans, almonds, pistachios), a grain (quinoa, farro), grilled protein (chicken, salmon, tofu), red pepper flakes for heat, or different fruits (apples, pears, pomegranate seeds).
- Storage: Store leftover salad in an airtight container in the refrigerator. Best enjoyed within a day or two. Store vinaigrette separately to prevent the salad from getting soggy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes