Roasted Beet Salad with Walnuts, Goat Cheese, and Honey Balsamic Dressing

Why You’ll Love This Recipe

• Flavor Harmony: The natural sweetness of roasted beets pairs beautifully with the tanginess of goat cheese and the crunch of walnuts, all enhanced by a honey balsamic dressing.
• Nutrient-Rich: Beets are high in fiber, folate, and vitamin C, while walnuts provide healthy fats and protein.
• Make-Ahead Friendly: Roast the beets and prepare the dressing in advance for easy assembly when you’re ready to serve.

Ingredients

• 3 bunches small to medium beets (8-10 beets), tops trimmed and scrubbed
• 3 tablespoons olive oil
• 1/2 small red onion, thinly sliced vertically
• Baby salad greens (such as spinach, mixed greens, or arugula)
• 1/2 cup coarsely chopped walnuts, toasted if desired
• 1/2 cup crumbled goat cheese

Honey Balsamic Dressing

• 1/4 cup balsamic vinegar
• 1/4 cup canola oil
• 1/4 cup extra-virgin olive oil
• 2 tablespoons honey (or to taste)
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Beets:
   • Preheat oven to 375°F (190°C).
   • Rub each beet with olive oil and place in a roasting pan with 1/2 cup water. Cover with foil.
   • Roast for 45 minutes to 1 hour, until beets are easily pierced with a knife. Let cool, then peel and slice.
2. Prepare the Dressing:
   • While beets are roasting, whisk together balsamic vinegar, canola oil, extra-virgin olive oil, honey, Dijon mustard, garlic, salt, and pepper. Refrigerate until needed.
3. Assemble the Salad:
   • In a bowl, combine sliced beets and red onion. Drizzle with 1/2 cup of the dressing and toss to coat. Let stand at room temperature for 15-20 minutes.
   • Place salad greens on a platter. Top with the beet and onion mixture, then sprinkle walnuts and goat cheese over the top. Serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Additional Time: 15 minutes
• Total Time: 1 hour 30 minutes

Variations

• Nuts: Substitute pecans or almonds for walnuts.
• Cheese: Use feta or blue cheese instead of goat cheese.
• Greens: Try arugula or kale for a different flavor profile.
• Additions: Incorporate orange segments or avocado slices for extra freshness.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: This salad is best served fresh. If needed, allow it to come to room temperature before serving; do not reheat.

FAQs

1. Can I use store-bought roasted beets?

Yes, pre-cooked beets can save time and work well in this recipe.

2. How do I prevent beet stains on my hands?

Wearing disposable gloves while handling beets can prevent staining.

3. Can I make the dressing ahead of time?

Absolutely, the dressing can be made and refrigerated up to a week in advance.

4. What other greens can I use besides spinach?

Arugula, mixed greens, or baby kale are great alternatives.

5. How do I toast walnuts?

Toast walnuts in a 350°F (175°C) oven for 5-7 minutes if chopped, or 7-10 minutes if whole, until fragrant.

6. Is there a substitute for goat cheese?

Feta or blue cheese can be used as substitutes.

7. Can I serve this salad warm?

It’s best served at room temperature or slightly chilled.

8. How long can I store leftover salad?

Store in the refrigerator for up to 2 days; however, it’s best enjoyed fresh.

9. Can I add protein to this salad?

Grilled chicken or shrimp can be added for extra protein.

10. What wine pairs well with this salad?

A crisp white wine like Sauvignon Blanc complements the flavors nicely.

Conclusion

This Roasted Beet Salad with Walnuts, Goat Cheese, and Honey Balsamic Dressing is a delightful blend of flavors and textures, making it a versatile addition to any meal.