Description
This vibrant Roasted Beet Salad with Walnuts, Goat Cheese, and Honey-Dijon Vinaigrette is a fresh and flavorful combination perfect for a light lunch or elegant starter. The tender roasted beets paired with crunchy walnuts and tangy goat cheese complement the sweet and tangy honey-Dijon dressing for a truly balanced salad experience.
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
Optional for Roasting Beets
- 1 bunch of medium beets (about 3)
- 1 tablespoon olive oil
- Aluminum foil
Instructions
- Make the Vinaigrette: In a small bowl, whisk together honey, Dijon mustard, red wine vinegar, minced shallots, salt, and black pepper. While whisking constantly, slowly drizzle in the vegetable oil in a steady stream until fully emulsified. Alternatively, combine all vinaigrette ingredients in a covered jar and shake vigorously until well blended. Taste and adjust the seasoning as needed.
- Toss the Greens: Place mixed greens in a large bowl and drizzle about half of the vinaigrette over them. Toss gently to coat the greens evenly. Add more vinaigrette to taste and toss again to ensure full flavor coverage.
- Assemble the Salad: Transfer the dressed greens to a large serving platter or divide among individual plates. Top the greens with roasted beet wedges, coarsely chopped walnuts, and crumbled goat cheese. Serve the salad immediately to enjoy the fresh textures and flavors.
- Roast Your Own Beets (Optional): Preheat oven to 425°F and set oven rack to middle position. Clean beets by wiping or scrubbing and trim stems to one inch, leaving the tails intact. Place beets on a large piece of aluminum foil, drizzle with olive oil, then wrap foil into a sealed packet. Roast the beets directly on the oven rack for about 1 hour, or until a knife easily pierces the largest beet. Let cool before peeling off skins by hand or with a paring knife. Cut peeled beets into wedges and use as directed.
- Make-Ahead Tips: The honey-Dijon vinaigrette can be prepared up to 4 days in advance and refrigerated in an airtight container. Before serving, allow it to come to room temperature for 30 minutes, then shake or whisk well to re-emulsify.
Notes
- The vacuum-packed roasted beets save time but roasting fresh beets infuses the salad with a warm, earthy depth.
- Walnuts can be toasted for extra crunch and flavor before adding to the salad.
- Use fresh mixed greens such as baby arugula, spinach, or spring mix for best results.
- The vinaigrette can be adjusted by adding more honey for sweetness or vinegar for tanginess as per personal preference.
- For a vegetarian diet, this salad is suitable as is. To make it vegan, substitute goat cheese with a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (if roasting beets from vacuum-packed; 1 hour if roasting fresh beets)
- Category: Salad
- Method: Roasting
- Cuisine: American
