Description
Roasted Beet Salad combines earthy sweetness with tangy goat cheese and crunchy walnuts. Mediterranean-inspired honey-Dijon vinaigrette elevates this colorful salad, promising a delightful culinary experience you’ll savor with each delectable bite.
Ingredients
Scale
Roasted Vegetable Base:
- 3 medium-sized beets, trimmed and peeled
- 2 tablespoons (30 milliliters) olive oil
- Salt
- Pepper
Salad Components:
- 4 cups mixed salad greens
- ¼ cup (30 grams) crumbled goat cheese
- ¼ cup (30 grams) walnuts, toasted and chopped
Honey-Dijon Vinaigrette:
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 milliliters) balsamic vinegar
- 1 teaspoon (5 milliliters) Dijon mustard
- 1 teaspoon (5 milliliters) honey
- Salt
- Pepper
Instructions
- Heat the oven to 400°F (200°C), preparing for vibrant root vegetable transformation.
- Meticulously trim and peel fresh beets, cubing them into uniform 1-inch pieces for consistent roasting.
- Transfer beet cubes onto a rimmed baking sheet, ensuring single-layer placement for optimal caramelization.
- Generously drizzle extra virgin olive oil over beet cubes, then season with kosher salt and freshly ground black pepper, thoroughly massaging to achieve complete coverage.
- Roast the seasoned beets in the preheated oven for 25-30 minutes, testing tenderness with a fork until edges become slightly crisp and interior remains soft.
- While beets roast, craft the vibrant honey-Dijon vinaigrette by whisking together extra virgin olive oil, aged balsamic vinegar, smooth Dijon mustard, golden honey, kosher salt, and freshly cracked black pepper in a small mixing bowl.
- Gently toss mixed salad greens with approximately half of the prepared vinaigrette, ensuring delicate and even coating.
- Artfully arrange warm roasted beet cubes atop the dressed salad greens.
- Sprinkle generously with crumbled tangy goat cheese and toasted walnut pieces for textural contrast.
- Finish by drizzling remaining vinaigrette over the composed salad moments before serving.
- Serve immediately to preserve the salad’s temperature and vibrant flavors.
Notes
- Roasting beets transforms their earthy flavor, creating a sweet and tender vegetable that pairs beautifully with creamy goat cheese.
- Toasting walnuts before adding them to the salad enhances their nutty flavor and provides a satisfying crunch to the dish.
- Honey-Dijon vinaigrette balances the robust flavors of beets and goat cheese with its sweet, tangy, and slightly sharp taste profile.
- Allow roasted beets to cool slightly before assembling the salad to prevent wilting the delicate salad greens.
- Prepare the vinaigrette separately to control the dressing’s intensity and ensure even coating of the salad ingredients.
- Serve immediately to enjoy the contrasting temperatures and textures of warm roasted beets and crisp salad greens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Appetizer, Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg