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How to Make a Delicious Roasted Beet and Walnut Salad with Goat Cheese

Elevate your salad game with this stunning Roasted Beet and Walnut Salad. Tender roasted beets, toasted walnuts, and creamy goat cheese come together on a bed of fresh greens, dressed with a tangy balsamic vinaigrette. It's a perfect balance of flavors and textures that's both healthy and satisfying.

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Recipe Details

Prep Time

15 minutes

Cook Time

60 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Roasted Beet and Walnut Salad combines earthy sweetness with nutty crunch, creating a colorful and nutritious dish perfect for any season.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 medium-sized beets (about 1 pound)
  • 1/2 cup walnuts, roughly chopped
  • 4 cups mixed salad greens
  • 4 oz goat cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).

  2. Wash the beets and trim off the leaves, leaving about 1 inch of stem. Wrap each beet individually in aluminum foil.

  3. Place the wrapped beets on a baking sheet and roast for 50-60 minutes, or until tender when pierced with a fork.

  4. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.

  5. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, and honey to make the dressing. Season with salt and pepper to taste.

  6. Once the beets are done, remove from the oven and let cool until they can be handled. Peel the beets and cut them into 1/2-inch cubes.

  7. In a large bowl, combine the mixed salad greens, cubed beets, toasted walnuts, and sliced red onion.

  8. Drizzle the salad with the prepared dressing and toss gently to coat.

  9. Sprinkle crumbled goat cheese over the top of the salad.

  10. Serve immediately and enjoy your Roasted Beet and Walnut Salad!

Chef's Notes

  • For a time-saving option, you can use pre-cooked beets found in the produce section of many grocery stores.
  • To make this salad vegan, simply omit the goat cheese or replace it with a vegan cheese alternative.
  • Experiment with different types of nuts like pecans or almonds for variety.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, but it's best to add the dressing just before serving.
  • For a more robust flavor, try roasting the beets with a drizzle of olive oil and balsamic vinegar before adding them to the salad.

Nutritional Info

Per serving (approximate):

  • Calories: 300
  • Protein: 8g
  • Healthy Fats: 22g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Vitamin C: 15% of Daily Value
  • Iron: 10% of Daily Value This salad is rich in antioxidants, heart-healthy fats from walnuts and olive oil, and provides a good source of vitamins and minerals from the beets and greens.

Serving Suggestions

  • Serve this salad as a light lunch or as a starter for dinner.
  • Pair it with a crisp white wine like Sauvignon Blanc or a light rosé.
  • For a more substantial meal, add grilled chicken or salmon.
  • Present the salad on a large platter, arranging the beets, walnuts, and goat cheese in sections over the greens for a beautiful, deconstructed look.
  • Garnish with fresh herbs like dill or parsley for an extra pop of color and flavor.