Description
A vibrant beet salad featuring tender roasted beets, creamy goat cheese, and a tangy balsamic dressing.
Ingredients
Scale
- 600 g Beets (about 4 medium)
- 60 ml Extra-virgin olive oil (1/4 cup)
- 30 ml Balsamic vinegar (2 tbsp)
- 10 g Dijon mustard (2 tsp)
- 10 g Honey (2 tsp)
- 15 ml Fresh lemon juice (1 tbsp)
- 100 g Soft goat cheese (crumbled)
- 60 g Walnuts (about 1/2 cup chopped)
- 15 g Fresh herbs (1/4 cup loosely packed chopped parsley or mint)
- Kosher salt and freshly ground black pepper (to taste)
- Optional: 30 g Thinly sliced red onion (soaked in cold water for 5 minutes)
Instructions
- Preheat the oven to 200°C (400°F). Scrub the beets under cold water and trim leaves, leaving 1–2 cm of stem. Place beets on a foil-lined baking sheet.
- Drizzle olive oil over the beets and season with salt. Wrap each beet in foil or cover the pan and roast for 40–50 minutes.
- Remove beets from the oven and keep wrapped for 10 minutes. Unwrap and rub the skins off with a paper towel. Cut into wedges.
- Combine balsamic vinegar, lemon juice, Dijon mustard, honey, extra-virgin olive oil, and salt in a jar. Shake until emulsified.
- Toast chopped walnuts in a dry skillet over medium heat for 3–4 minutes. Soak red onion if using.
- Toss beets with walnuts, chopped herbs, and drained onion. Pour dressing over and gently toss.
- Let the salad sit for 5 minutes for flavors to marry, then serve at room temperature or slightly chilled.
Notes
Roast beets with the skins on to concentrate flavors. Optional variations include using feta cheese instead of goat cheese or adding grains for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 11g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 22mg