Roasted Beet Walnut Salad (Print version)
Earthy beets and toasted walnuts combine with greens and tangy cheese for a fresh flavorful dish.
# What you'll need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or baby lettuce)
→ Nuts & Cheese
03 - 1/2 cup walnut halves
04 - 3.5 oz goat cheese, crumbled
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 2 tbsp fresh chives or parsley, finely chopped (optional)
# How to make it:
01 - Preheat oven to 400°F. Wrap each beet in foil and place on a baking sheet. Roast for 40 to 50 minutes until tender when pierced with a knife. Cool, peel, and cut into wedges.
02 - Toast walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant and lightly browned. Remove from heat and allow to cool.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
04 - Arrange mixed greens on a serving platter or individual plates. Top with beet wedges, toasted walnuts, and crumbled goat cheese.
05 - Drizzle vinaigrette over salad just before serving. Sprinkle with fresh chives or parsley if desired.
# Expert suggestions:
01 -
- This salad feels like a secret gift of vibrant colors and earthy flavors waiting to brighten your plate
- It balances sweetness, crunch, and creaminess in a way that keeps you coming back for more
02 -
- Wrapping beets in foil traps steam, helping them cook evenly and keeping them moist
- Toasting walnuts is a game changer; it awakens their flavor and adds irresistible crunch
03 -
- Patience roasting beets pays off; don’t rush the cooking time for best flavor and texture
- The honey-and-mustard combo in the vinaigrette is the secret that brings everything to harmony