Description
This roasted beetroot salad is a vibrant and delicious combination of earthy beets, creamy goat cheese, and crunchy walnuts, all tossed in a light balsamic vinaigrette. It’s a stunning dish perfect for any occasion, from a casual lunch to an elegant dinner.
Ingredients
Scale
- 4 medium beets, trimmed and scrubbed
- 2 tbsp olive oil (for roasting)
- Salt and black pepper, to taste
- 4 cups mixed salad greens (arugula, spinach, or spring mix)
- 3 oz goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 1/4 cup red onion, thinly sliced
For the Balsamic Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- Salt and black pepper, to taste
Instructions
- Roast the Beets:
- Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 45–60 minutes, or until a knife easily pierces the beets. Let them cool slightly, then peel off the skins and cut into wedges or slices.
- Prepare the Vinaigrette:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Adjust seasoning to taste.
- Assemble the Salad:
- In a large salad bowl or platter, arrange the mixed greens. Top with roasted beet slices, crumbled goat cheese, toasted walnuts, and red onion slices.
- Dress and Serve:
- Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to coat or serve with the dressing on the side for individual preferences.
Notes
- To save time, use pre-cooked beets available at most grocery stores.
- Substitute walnuts with pecans or almonds for a different nutty flavor.
- For a vegan option, replace goat cheese with a dairy-free alternative and swap honey for maple syrup in the vinaigrette.
- Prep Time: 15
- Cook Time: 60
- Category: Salad