Description
This Roasted Beet Salad with Walnuts, Goat Cheese, and Honey-Dijon Vinaigrette is a vibrant and flavorful dish perfect for a light lunch or as an elegant side. Featuring tender roasted beets, crunchy walnuts, creamy goat cheese, and a tangy-sweet vinaigrette, it combines textures and tastes in a refreshing and healthy way.
Ingredients
Vinaigrette
- 2 tablespoons honey
- 1½ tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1½ tablespoons minced shallots
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup plus 2 tablespoons vegetable oil
Salad
- 10 ounces mixed greens
- About ½ lb vacuum-packed roasted beets, cut into wedges (see note)
- ½ cup walnuts, coarsely chopped
- 3 ounces goat cheese
Instructions
- Make the Vinaigrette: In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, minced shallots, salt, and black pepper. While whisking constantly, slowly pour in the vegetable oil in a steady stream until the dressing is fully emulsified. Alternatively, combine all ingredients in a jar, cover, and shake vigorously. Taste and adjust seasoning if needed.
- Toss the Greens: Place the mixed greens in a large bowl. Drizzle about half of the vinaigrette over the greens and toss gently to coat. Add more vinaigrette according to your taste preference and toss again until evenly dressed.
- Assemble the Salad: Arrange the dressed greens on a large platter or divide onto individual plates. Top with roasted beet wedges, chopped walnuts, and crumbled goat cheese. Serve immediately to enjoy the fresh flavors and textures.
- Optional Roasting of Beets: If roasting beets yourself, preheat the oven to 425°F and position a rack in the middle. Clean 1 bunch (about 3 medium) beets and trim stems to one-inch while leaving tails on. Place beets on aluminum foil, drizzle with 1 tablespoon olive oil, wrap tightly to form a packet, and roast on the oven rack for about 1 hour or until tender when pierced.
- Finish Roasted Beets: Once roasted and cooled, peel the beets using your hands or a paring knife, then cut them into wedges for the salad.
- Make-Ahead Tip: Prepare the vinaigrette up to 4 days in advance and refrigerate. Before serving, let it sit at room temperature for about 30 minutes, then shake well to re-emulsify.
Notes
- The vinaigrette can be made ahead and stored in the refrigerator for up to 4 days.
- Roasting whole beets wrapped in foil enhances their natural sweetness and tenderness.
- This salad is best served immediately after assembly to maintain the freshness and texture of the greens and toppings.
- Prep Time: 10 minutes
- Cook Time: 1 hour (if roasting beets from scratch)
- Category: Salad
- Method: Roasting
- Cuisine: American
