Description
Roasted Beet Salad with Walnuts, Goat Cheese, and Honey Balsamic Dressing is an elegant dish featuring earthy roasted beets, crunchy walnuts, creamy goat cheese, and a sweet-tangy dressing. This nutrient-packed salad is perfect for dinner parties or special meals at home.
Ingredients
- 3 bunches small to medium beets (8–10), tops trimmed and scrubbed
- 3 tbsp olive oil
- 1/2 small red onion, thinly sliced vertically
- Baby salad greens (e.g., 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 tbsp honey (or to taste)
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Instructions
- 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 tender. Let cool, then peel and slice.
- Prepare the Dressing:
- In a bowl, whisk together balsamic vinegar, canola oil, extra-virgin olive oil, honey, Dijon mustard, garlic, salt, and pepper. Refrigerate until ready to use.
- Assemble the Salad:
- Combine sliced beets and red onion in a bowl. Toss with 1/2 cup of the dressing and let marinate for 15–20 minutes.
- Arrange salad greens on a platter. Top with beet mixture, walnuts, and goat cheese. Serve immediately.
Notes
- Variations: Use pecans or almonds instead of walnuts, or substitute goat cheese with feta or blue cheese.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Best enjoyed fresh.
- Make-Ahead Tips: Roast beets and prepare dressing up to 1 day in advance.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting and Tossing
- Cuisine: American
