Description
A vibrant and nutritious golden beet salad featuring roasted sweet golden beets, tangy goat cheese, and crunchy toasted walnuts all tossed in a simple balsamic vinaigrette. This salad is a perfect balance of earthy, creamy, and nutty flavors, ideal for a light lunch or elegant side dish.
Ingredients
Scale
Salad
- 4 medium Golden Beets (or red beets)
- 4 cups Arugula or Mixed Greens (or spinach or kale)
- 6 ounces Goat Cheese (or feta for a saltier experience)
- 1 cup Toasted Walnuts (or pecans for a similar texture)
Dressing
- 1/4 cup Olive Oil (extra virgin recommended)
- 2 tablespoons Balsamic Vinegar (substitute with apple cider vinegar if desired)
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Prepare the Beets: Preheat your oven to 400°F (200°C). Wash and trim the golden beets, leaving about an inch of the stem. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the oven for about 50-60 minutes, or until you can easily pierce them with a fork.
- Cool and Peel: Remove the beets from the oven and let them cool slightly. Once cool enough to handle, peel the skins off by rubbing them gently with your hands or a paper towel. Slice the peeled beets into bite-size pieces or thin rounds as per your preference.
- Toast the Walnuts: While the beets are roasting, preheat a dry skillet over medium heat. Add walnuts and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper until emulsified and well combined.
- Assemble the Salad: In a large bowl, combine the arugula or mixed greens with the sliced golden beets. Drizzle with the dressing and toss gently to coat all ingredients evenly.
- Add Cheese and Nuts: Crumble the goat cheese over the salad and sprinkle the toasted walnuts on top. Give a final gentle toss or serve as is to preserve the texture contrast.
- Serve: Serve immediately as a refreshing main or side salad. This dish pairs excellently with grilled chicken or fish.
Notes
- You can substitute red beets if golden beets are unavailable; however, the salad will take on a more traditional earthy red hue.
- For a vegan version, omit the goat cheese or replace it with a plant-based cheese alternative.
- Toast nuts carefully to avoid burning and to release the best flavor.
- Use fresh greens like arugula or baby kale for a peppery or mild base that complements the sweetness of the beets.
- Adjust salt and pepper in dressing according to taste preferences.
