Roasted Beet Walnut Salad (Printable)
Sweet roasted beets, toasted walnuts, creamy goat cheese, and tangy dressing for a fresh salad.
# What You’ll Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, baby kale)
→ Nuts & Cheese
03 - 2/3 cup walnut halves
04 - 3.5 ounces goat cheese, crumbled
→ Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced. Allow to cool, peel, then slice into wedges.
03 - Toast walnut halves in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Remove and set aside.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
05 - In a large salad bowl, toss mixed greens with half the vinaigrette. Arrange roasted beet wedges on top, then sprinkle with toasted walnuts and crumbled goat cheese. Drizzle with remaining vinaigrette.
06 - Serve immediately to enjoy optimal freshness.
# Expert Advice:
01 -
- It tastes elegant enough for guests but comes together faster than you'd expect.
- The warm-and-cold contrast keeps things interesting with every bite.
- Roasting the beets makes them sweet and tender without any of that earthy harshness that can catch you off guard.
02 -
- Don't skip wrapping the beets in foil—I learned this the hard way when I roasted them naked and ended up with dried-out, fibrous disappointments.
- Toasting the walnuts is non-negotiable; raw walnuts taste bitter and flat compared to the buttery, nutty flavor you get from just a few minutes in a hot pan.
- Add the vinaigrette right before serving, not hours ahead, or your greens will turn into sad, soggy vegetables.
03 -
- If your beets are really large, cut them into smaller wedges so they don't overwhelm each bite and make the salad harder to eat.
- A tiny pinch of fresh thyme or a whisper of balsamic reduction drizzled on top elevates this from dinner to date night, if you're into that sort of thing.