Roasted Beet Walnut Salad (Printable)

Sweet roasted beets paired with walnuts, goat cheese, and a zesty balsamic dressing create a fresh salad.

# What's Needed:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or baby kale)

→ Nuts & Cheese

03 - 1/2 cup walnut halves
04 - 1/3 cup goat cheese, crumbled

→ Dressing

05 - 3 tablespoons extra virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - 1/2 teaspoon sea salt
10 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnishes

11 - 2 tablespoons fresh chives, finely chopped

# How to Make It:

01 - Set the oven temperature to 400°F.
02 - Wrap each beet in aluminum foil, arrange on a baking sheet, and roast for 40 to 50 minutes until tender when pierced with a knife.
03 - Allow roasted beets to cool slightly, peel off skins, then cut into bite-sized wedges or cubes.
04 - In a dry skillet over medium heat, toast walnut halves for 3 to 4 minutes, stirring frequently until aromatic. Remove from heat and cool.
05 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, sea salt, and black pepper in a small bowl.
06 - Arrange mixed greens on a platter or individual plates, top with roasted beet pieces, toasted walnuts, and crumbled goat cheese.
07 - Drizzle the dressing over the salad and sprinkle with fresh chives if desired. Serve immediately.

# Tips for Success:

01 -
  • The earthiness of roasted beets paired with creamy goat cheese feels like a secret flavor combination that somehow always impresses
  • It comes together in just over an hour and works as either a starter or a light meal, making it endlessly versatile
02 -
  • The most important thing I wish someone told me before my first attempt: peel the beets while they're still warm, not cold. The skin comes off like magic when warm, but hardens as it cools and becomes stubborn.
  • A discovery that changed everything for me was toasting the walnuts separately. It wakes up their flavor in a way that transforms the entire salad, making them taste like something you've never experienced before.
03 -
  • The hardest-won wisdom from making this salad dozens of times: don't skip toasting the walnuts. It's the difference between a nice salad and one that makes people ask for the recipe.
  • The secret that makes all the difference is using good quality balsamic vinegar and taking those extra seconds to whisk the dressing properly. A well-emulsified dressing coats the greens beautifully and tastes infinitely better than one that's just mixed.

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