Description

This Roasted Beet Salad with Goat Cheese, Walnuts, and a Honey-Dijon Vinaigrette is a perfect blend of flavors and textures. The earthy sweetness of the roasted beets, the tangy creaminess of goat cheese, and the crunch of toasted walnuts come together beautifully on a bed of fresh greens. Topped with a homemade honey-Dijon vinaigrette, this salad is both refreshing and indulgent. It’s a wonderful dish for a light lunch, a side salad, or a festive dinner starter. Easy to prepare, nutritious, and full of flavor, this salad will quickly become a favorite!

Ingredients

Scale

For the Salad:

4 medium beets, trimmed and peeled
1/2 cup crumbled goat cheese
1/3 cup walnuts, toasted
2 cups mixed greens or arugula
Salt, to taste

For the Honey-Dijon Vinaigrette:

3 tbsp olive oil
1 tbsp apple cider vinegar or balsamic vinegar
1 tbsp Dijon mustard
1 tbsp honey
1 garlic clove, minced
Salt and pepper, to taste

Instructions

Step 1: Roast the Beets
Preheat your oven to 400°F (200°C). Trim the ends of the beets and wrap each beet individually in foil. Place the wrapped beets on a baking sheet and roast in the oven for 45-60 minutes, or until they are tender when pierced with a fork. Once done, remove the beets from the oven and allow them to cool slightly. Peel the beets by rubbing off the skin with a paper towel or your hands, then cut them into wedges.

Step 2: Toast the Walnuts
While the beets are roasting, toast the walnuts. Heat a dry skillet over medium heat and add the walnuts. Toast for 3-5 minutes, stirring frequently, until the walnuts are golden brown and fragrant. Be careful not to let them burn. Set aside to cool.

Step 3: Make the Honey-Dijon Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar (or balsamic vinegar), Dijon mustard, honey, minced garlic, salt, and pepper. Adjust the seasoning to taste. The vinaigrette should be smooth, tangy, and slightly sweet.

Step 4: Assemble the Salad
On a large serving platter, spread a bed of mixed greens or arugula. Arrange the roasted beet wedges over the greens. Sprinkle the crumbled goat cheese and toasted walnuts evenly across the top.

Step 5: Dress and Serve
Drizzle the salad with the honey-Dijon vinaigrette just before serving to ensure the greens stay fresh and crisp. Serve immediately and enjoy the wonderful balance of flavors in this delicious roasted beet salad!

Notes

Cooking Note:

You can roast the beets ahead of time and store them in the refrigerator until you’re ready to assemble the salad.
If you prefer a stronger flavor, you can substitute the apple cider vinegar with balsamic vinegar for a richer, sweeter vinaigrette.
For added texture, consider adding some thinly sliced red onion or dried cranberries to the salad.

Serving Suggestions:

Serve this salad as a light lunch on its own or as a side dish to grilled chicken, salmon, or steak.
Pair the salad with a glass of chilled white wine like Sauvignon Blanc or a light rosé for a refreshing combination.
This salad can also be served as a festive starter for a dinner party or holiday meal.

Tips:

If you prefer softer goat cheese, let it sit at room temperature for a few minutes before crumbling over the salad.
For a more indulgent touch, drizzle a little balsamic glaze over the finished salad.
Store any leftover vinaigrette in an airtight container in the refrigerator for up to a week.

Prep Time: 10 minutes
Cook Time: 45-60 minutes

Nutrition

Serving Size: 4
Calories: 280 per serving
Sodium: 250 mg per serving
Protein: 8 grams per serving