Description
A vibrant and flavorful Roasted Beet Salad featuring tender roasted beets, crisp apples, creamy goat cheese, and crunchy candied walnuts, all tossed in a smooth balsamic vinaigrette. This fresh and colorful salad makes for a perfect light lunch or a sophisticated starter.
Ingredients
Salad:
- 6 beets
- 4 cups salad greens
- ½ cup goat cheese, crumbled
- 1 apple, cored and sliced
Dressing:
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp dijon mustard
- ½ tsp kosher salt
- ½ tsp ground black pepper
Candied Walnuts:
- 1 cup walnuts
- 1 tsp cinnamon
- ¼ tsp kosher salt
- 2 tbsp brown sugar
- 2 tbsp unsalted butter, melted
Instructions
- Roasting the beets: Preheat your oven to 400°F (gas mark 6). Wash the beets thoroughly, trim off the tops and root tips, then wrap each beet individually in foil. Place them on a baking sheet and roast for about 50 minutes or until a knife slides easily through the beets. After roasting, allow the beets to cool completely before handling.
- Making the dressing: While the beets are roasting, prepare the balsamic vinaigrette. In a bowl, whisk together the honey, kosher salt, black pepper, and Dijon mustard until well combined. Gradually add the balsamic vinegar, whisking until smooth. Finally, drizzle in the olive oil slowly while whisking continuously to create a smooth, silky dressing. Set aside.
- Making the candied walnuts: Lower the oven temperature to 350°F (gas mark 4). In a separate bowl, mix melted unsalted butter, cinnamon, kosher salt, and brown sugar to create a coating mixture. Toss the walnuts in this mixture until evenly coated. Spread the walnuts out on a foil-lined sheet pan and bake for 5 minutes, taking care not to burn them. Once done, let them cool.
- Preparing the beets and apples: Once the beets are cool enough to handle, use a paper towel to lightly scrub the skins off; they should peel away easily. Slice the peeled beets into desired thickness. Core and slice the apple, keeping the slices ready for assembling.
- Assembling the salad: In a large bowl, combine the salad greens, sliced beets, and apple slices. Drizzle some of the prepared balsamic vinaigrette over the mixture and toss gently to coat. Finally, top the salad with the candied walnuts and sprinkle with crumbled goat cheese. Serve immediately for the freshest experience.
Notes
- Roasting beets wrapped in foil helps retain moisture and intensifies their natural sweetness.
- You can substitute arugula or mixed salad greens for varying flavors and textures.
- For easier peeling, wear kitchen gloves to avoid staining your hands.
- Candied walnuts should be watched carefully in the oven to prevent burning.
- The salad is best served fresh but can be refrigerated for up to one day in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
