Introduction
This vibrant beet salad combines earthy roasted beets with peppery greens, tangy goat cheese, and a sweet-tart vinaigrette for a perfect balance of flavors and textures. It’s a beautiful, nutrient-packed dish that’s impressive enough for guests yet simple enough for a weeknight. You’ll love how the creamy cheese and crunchy walnuts complement the tender beets and crisp greens.
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
- Prepare the roasted beets according to your preferred recipe and slice them into ¼-inch thick rounds. Allow them to cool slightly.
- In a large salad bowl, combine the salad greens, sliced red onion, and about half of the Honey Balsamic Vinaigrette. Toss gently to coat.
- Arrange the dressed greens on a large platter or individual plates.
- Top the greens with the sliced roasted beets, alternating colors if desired.
- Scatter the crumbled goat cheese and chopped walnuts over the beets and greens.
- Drizzle the salad with additional vinaigrette to your taste.
- Finish with a garnish of microgreens (if using) and a generous amount of freshly ground black pepper. Serve immediately.
Variations
- Deconstructed Platter: Instead of tossing, arrange all components—greens, beets, onions, cheese, and walnuts—artfully on a large serving platter. Let guests assemble their own portions.
- Warm Salad: Add the still-warm roasted beets directly onto the chilled greens for a delightful contrast in temperature.
- Herb-Infused: Lightly toss the salad greens with a small handful of fresh chopped herbs like dill or mint before adding the other toppings.
- Layered Salad in a Jar: For a portable lunch, layer the vinaigrette, beets, onions, walnuts, cheese, and greens in a mason jar. Shake to combine when ready to eat.
Tips for Success
- To prevent the red beets from staining all the components, toss them first in a spoonful of the vinaigrette before adding them to the salad, or arrange them last.
- If raw red onion is too sharp for your taste, soak the slices in ice water for 10 minutes before using to mellow their flavor.
- Toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant to enhance their nutty flavor.
- Dress the greens lightly at first; you can always add more vinaigrette, but you can’t take it away.
Storage & Reheating
Store the salad components separately in airtight containers in the refrigerator for up to 3 days. The dressed greens and assembled salad will wilt quickly, so only combine what you will eat immediately. This salad is not suitable for reheating.
FAQ
Can I use canned beets?
Yes, you can use canned beets for a shortcut. Drain and rinse them well to remove the canned flavor, then pat them dry before slicing.
What can I use if I don’t have Honey Balsamic Vinaigrette?
While the provided ingredients list is final, you could substitute with a simple homemade dressing of balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
How do I roast the beets?
A standard method is to wrap scrubbed beets in foil, roast at 400°F for 45-60 minutes until tender, let cool, then peel and slice.
Is this salad gluten-free?
Yes, all the listed ingredients are naturally gluten-free. Always check the labels of your vinaigrette and goat cheese to confirm.
Can I make this salad ahead of time?
You can prep all components ahead, but assemble just before serving to keep the greens crisp and the cheese from absorbing moisture.
Can I use a different type of cheese?
The recipe specifies goat cheese. For a variation, you could experiment with feta or blue cheese crumbles, but the tangy creaminess of goat cheese is ideal.
