Roasted Beet and Goat Cheese Salad
This is the salad that makes people say 'I don't usually like beets, but this is incredible.' Roasting beets until they're candy-sweet and tender transforms them into something entirely different from their canned cousins. Paired with tangy goat cheese, crunchy candied walnuts, and a bright honey-Dijon vinaigrette, it's a study in contrasts.
The key is roasting the beets until they're deeply caramelized. Wrapping them in foil and giving them a full hour in the oven concentrates their natural sugars beautifully. The peppery arugula base stands up to the earthy sweetness of the beets, while the goat cheese adds creamy richness.
This salad works beautifully as a light lunch on its own or as an elegant starter before a dinner party main course. It's the kind of dish that looks like it came from a restaurant but takes almost no active effort to prepare.
Ingredients
- ● 4 medium beets
- ● 3 tbsp olive oil
- ● 5 oz baby arugula
- ● 4 oz goat cheese
- ● 1/3 cup walnuts
- ● 2 tbsp honey
- ● 1 tsp Dijon mustard
- ● 2 tbsp red wine vinegar
- ● 1 small shallot
- ● 1 tsp fresh thyme
- ● salt and pepper
Instructions
- 1Preheat oven to 400°F. Wrap each beet individually in foil with a drizzle of olive oil and a pinch of salt. Roast for 50-60 minutes until a knife slides through easily.
- 2While beets roast, toast walnuts in a dry skillet over medium heat for 3-4 minutes. Add 1 tablespoon of honey and a pinch of salt, toss to coat, then spread on parchment paper to cool.
- 3Make the vinaigrette: whisk together remaining olive oil, red wine vinegar, remaining honey, Dijon mustard, minced shallot, and thyme. Season with salt and pepper.
- 4When beets are cool enough to handle, peel them by rubbing with a paper towel - the skins slip right off. Cut into wedges.
- 5Arrange arugula on a platter. Top with beet wedges, crumbled goat cheese, and candied walnuts. Drizzle generously with the honey-Dijon vinaigrette. Serve immediately.
Nutrition Facts
| Calories | 290 |
|---|---|
| Protein | 9g |
| Carbohydrates | 22g |
| Fat | 20g |
