Description
A vibrant salad featuring sweet roasted beets, tangy goat cheese, and a warm balsamic vinaigrette, topped with crunchy toasted nuts.
Ingredients
Scale
- 600 g Fresh beets (about 4 medium)
- 30 ml Extra-virgin olive oil (2 tbsp)
- 30 ml Balsamic vinegar (2 tbsp)
- 10 g Dijon mustard (2 tsp)
- 10 g Honey or maple syrup (2 tsp)
- 30 g Shallot, finely minced (1 small)
- 15 ml Fresh lemon juice (1 tbsp)
- 100 g Goat cheese, crumbled (3.5 oz)
- 50 g Toasted walnuts or pecans, roughly chopped (1.75 oz)
- 2 tbsp Fresh herbs, chopped (parsley, mint, or dill)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 200°C (400°F). Trim beet greens, scrub beets, and leave skins on. Toss beets with olive oil and a pinch of salt, wrap in foil or place in a baking dish. Roast for 45–60 minutes, until tender.
- Let roasted beets rest for 10 minutes, then rub off skins. Slice into wedges or cubes.
- In a small bowl, whisk balsamic vinegar, lemon juice, Dijon mustard, honey, olive oil, minced shallot, and salt and pepper. Warm briefly until fragrant.
- Toast walnuts in a dry skillet for 3–4 minutes until fragrant. Toss warm beets in warm vinaigrette and arrange on a platter. Crumble goat cheese on top and scatter toasted nuts and herbs.
- Taste and adjust seasoning. Drizzle any leftover vinaigrette over the salad. Serve warm or at room temperature.
Notes
To maximize flavor, always roast beets with skins on. Make-ahead: Roast beets and prepare vinaigrette a day in advance for best results.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 11g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 18mg