Roasted Beet Walnut Salad (Printable)
Sweet roasted beets, crunchy walnuts, tangy balsamic, and creamy goat cheese come together.
# What You'll Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, baby kale)
→ Nuts & Cheese
03 - 2/3 cup walnut halves
04 - 3.5 ounces goat cheese, crumbled
→ Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in foil, place on a baking sheet, and roast for 35-40 minutes until tender. Allow to cool, then peel and cut into wedges.
03 - Toast walnut halves in a dry skillet over medium heat for 3-4 minutes until fragrant. Remove from heat.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Toss mixed greens with half of the vinaigrette in a large bowl. Arrange roasted beet wedges on top, sprinkle with toasted walnuts and crumbled goat cheese, then drizzle with remaining vinaigrette.
06 - Serve immediately to maintain freshness.
# Expert Hacks:
01 -
- The roasted beets develop this deep, concentrated sweetness that transforms into something almost luxurious when paired with the sharp tang of goat cheese.
- Everything comes together in under an hour, yet it tastes like you've spent the whole day in the kitchen.
- It's one of those rare dishes that works equally well as a restaurant-quality starter or a satisfying lunch you'll keep thinking about.
02 -
- Never skip the cooling step after roasting—trying to peel hot beets burns your fingers and shatters your patience, but letting them sit for just 5 minutes makes peeling almost automatic.
- If your vinaigrette looks separated before serving, give it a quick re-whisk or shake it in a jar; the mustard will re-emulsify and bring it back together beautifully.
03 -
- Roast your beets the day before if you're meal planning—they keep beautifully in the fridge and actually taste better when the flavors have had time to settle and deepen.
- Toast your walnuts in a dry pan instead of the oven to keep them from drying out, and you'll have better control over that perfect moment between fragrant and burnt.