Beet Salad

Introduction

This beet salad is a vibrant and flavorful dish that combines earthy roasted beets with peppery arugula, creamy goat cheese, and crunchy walnuts. You’ll love the balance of sweet and tangy from the honey balsamic vinaigrette, making it a perfect side or light meal. It’s as visually appealing as it is delicious, with a mix of red and gold beets adding a pop of color.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6

Ingredients

• 5 cups salad greens (such as half baby arugula and half mixed baby greens)
• 1 recipe Roasted Beets (red and gold, sliced ¼ -inch thick)
• ½ cup red onion (thinly sliced)
• 3 ounces goat cheese (crumbled)
• ⅓ cup walnuts (chopped)
• ¼ cup microgreens (optional)
• freshly ground black pepper (to taste)
• ¾ cup Honey Balsamic Vinaigrette (or as needed, divided)

Instructions

1. Ensure the Roasted Beets are prepared, sliced ¼-inch thick, and cooled slightly.
2. In a large salad bowl, combine the salad greens, thinly sliced red onion, and chopped walnuts.
3. Add the sliced roasted beets to the bowl, distributing them evenly.
4. Drizzle approximately half of the honey balsamic vinaigrette over the salad and toss gently to coat.
5. Sprinkle the crumbled goat cheese and microgreens (if using) over the top.
6. Season with freshly ground black pepper to taste.
7. Serve immediately, with the remaining vinaigrette on the side for individual adjustment.

Variations

• For a warmer salad, toss the roasted beets while still slightly warm with the greens to gently wilt the arugula.
• Arrange the components in layers on a platter for an elegant presentation, starting with greens, then beets, onions, walnuts, and cheese.
• Toast the chopped walnuts in a dry skillet for a few minutes to enhance their nutty flavor before adding to the salad.
• Serve the salad on a bed of cooked quinoa or farro for a heartier meal, using the same ingredients but incorporating the grains as a base.

Tips for Success

• Dress the salad just before serving to prevent the greens from becoming soggy, especially with delicate arugula.
• When roasting beets, wrap them individually in foil to retain moisture and simplify peeling after cooking.
• Allow roasted beets to cool to room temperature before adding to the salad to avoid wilting the greens.
• For make-ahead convenience, store dressed greens separately from beets and cheese, combining only when ready to serve.

Storage & Reheating

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The greens are best eaten fresh, but roasted beets can be refrigerated and enjoyed cold or lightly reheated. To reheat beets, place them in a microwave-safe dish and warm for 30-60 seconds, or use them cold in salads.

FAQ

• Can I use canned beets instead of roasted? Yes, but roasted beets are preferred for better flavor and texture; if using canned, drain and rinse them thoroughly.
• How do I roast beets for this salad? Wrap whole beets in foil and bake at 400°F for 45-60 minutes until tender, then peel and slice once cool enough to handle.
• Is there a substitute for goat cheese? Feta or blue cheese can be used for a similar creamy and tangy element.
• Can I make the vinaigrette ahead? Yes, the honey balsamic vinaigrette can be prepared up to a week ahead and stored refrigerated; shake well before use.
• How can I make this salad vegan? Omit the goat cheese or use a vegan alternative, and ensure the vinaigrette is made without honey, substituting maple syrup.
• What can I use instead of walnuts? Pecans or almonds are excellent substitutes for a different crunch and flavor.