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Roasted Beet Salad with Greens, Goat Cheese and Walnuts

Roasted Beet Salad with Greens, Goat Cheese and Walnuts

Earthy roasted beets, peppery greens, tangy goat cheese and toasted walnuts dressed with a simple balsamic vinaigrette are a classic combination for good reason. Each element balances another, and the deep red beets make the plate look festive with very little effort.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium beets red, golden or a mix, scrubbed
  • 3 tbsp extra-virgin olive oil divided
  • 1 1/2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 small shallot minced
  • salt and black pepper to taste
  • 5 cups arugula or mixed greens
  • 3 oz goat cheese crumbled
  • 1/2 cup walnuts toasted and roughly chopped
  • 1 orange optional, peeled and segmented

Method
 

  1. Heat the oven to 400°F (200°C). Trim the beet greens, leaving about 1 inch of stem. Wrap the beets individually or together in foil with 1 teaspoon of the oil.
  2. Roast on a baking sheet for 45–70 minutes, depending on size, until a knife slides easily into the center.
  3. Let the beets cool until you can handle them, then rub off the skins with a paper towel. Cut into wedges.
  4. Whisk the remaining oil with the vinegar, mustard, honey, shallot and a pinch of salt and pepper.
  5. Toss the beets with 1 tablespoon of the dressing while they are still slightly warm and season lightly with salt.
  6. Toss the greens with most of the remaining dressing and arrange on a platter. Top with the beets, orange segments if using, goat cheese and walnuts. Drizzle with the last of the dressing.

Notes

  • Wear gloves or rub the skins off under running water to avoid staining your hands.
  • Dress red and golden beets separately if using both, so the colors stay distinct.