Beet Salad

Introduction

This vibrant beet salad transforms simple roasted beets into a stunning dish. You get earthy sweetness, creamy goat cheese, crunchy walnuts, and a tangy vinaigrette all in one colorful bowl. It’s a perfect balance of flavors and textures that feels both rustic and elegant.

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. Prepare your roasted beets according to your preferred method and slice them ¼-inch thick.
2. In a large mixing bowl, combine the salad greens with half of the Honey Balsamic Vinaigrette. Toss gently to coat the greens lightly.
3. Transfer the dressed greens to a large serving platter or divide among individual plates.
4. Arrange the sliced roasted beets and thinly sliced red onion over the bed of greens.
5. Sprinkle the crumbled goat cheese and chopped walnuts evenly over the salad.
6. If using, garnish with the microgreens. Finish with a generous amount of freshly ground black pepper.
7. Drizzle the remaining vinaigrette over the assembled salad just before serving.

Variations

• Deconstructed Salad: Serve all components arranged separately on a large board for a beautiful, interactive presentation.
• Main Course Bowl: Add a scoop of quinoa or farro underneath the dressed greens to transform it into a hearty meal.
• Warm Beet Variation: Assemble the salad while the roasted beets are still warm; the slight heat will slightly melt the goat cheese for a richer texture.
• Herb Swap: Instead of microgreens, finish the salad with a generous handful of fresh herbs like dill or chives.

Tips for Success

• To prevent pink salad, toss the greens in the vinaigrette first and *then* add the beets, rather than tossing everything together.
• Soak the thinly sliced red onion in ice water for 10 minutes to mellow its sharp bite before adding to the salad.
• Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes to enhance their flavor and crunch.
• Start with ¾ cup of vinaigrette, but keep extra on the side, as you may want to add more to suit your taste after assembly.

Storage & Reheating

FAQ

Can I use canned or pre-cooked beets?

Yes, you can use them for convenience, but the flavor and texture of roasted beets is superior. Drain and pat canned beets very dry before using.

What can I use if I don’t have arugula or mixed greens?

Baby spinach makes an excellent substitute, offering a mild flavor that won’t compete with the beets.

How do I roast the beets?

A common method is to wrap washed, dried beets in foil and roast at 400°F (200°C) for 45-60 minutes until tender. Let cool, then peel and slice.

Can I make this salad ahead of time?

You can prep all the components ahead, but assemble just before serving to keep the greens crisp and prevent colors from bleeding.

Is this salad gluten-free?

Yes, this recipe as written is naturally gluten-free. Always check the labels on your vinaigrette to confirm.

Can I make it nut-free?

Absolutely. Simply omit the walnuts or substitute with roasted sunflower seeds or pumpkin seeds for a similar crunch.