Why You’ll Love This Recipe
Beet Salad with Goat Cheese and Walnuts is a delightful combination of earthy beets, creamy goat cheese, and crunchy, toasted walnuts. The natural sweetness of roasted beets pairs perfectly with the tanginess of the goat cheese, while the walnuts add a satisfying crunch and depth of flavor. Topped with a simple vinaigrette, this salad is light, vibrant, and full of texture. It’s perfect as a side dish for any occasion or a refreshing, healthy lunch.
Ingredients
- 4 medium beets, peeled and roasted (or store-bought cooked beets)
- 1/4 cup goat cheese, crumbled
- 1/4 cup toasted walnuts, roughly chopped
- 4 cups mixed greens (arugula, spinach, or lettuce)
- 1/4 red onion, thinly sliced (optional)
For the Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- Salt and pepper, to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until a fork easily pierces through the beets. Let them cool, then peel and cut into slices or wedges.
- Toast the Walnuts: While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant and golden brown. Be sure to stir them occasionally to avoid burning. Remove from heat and set aside.
- Make the Vinaigrette: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined. Taste and adjust seasoning as necessary.
- Assemble the Salad: In a large salad bowl, combine the roasted beet slices, mixed greens, red onion slices (if using), and toasted walnuts. Drizzle with the vinaigrette and toss gently to combine.
- Add Goat Cheese: Sprinkle the crumbled goat cheese over the salad and serve immediately.
- Serve and Enjoy: Enjoy this fresh, flavorful beet salad as a side dish or light meal. It pairs wonderfully with grilled meats or a hearty grain bowl.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 45-60 minutes (for roasting beets)
- Total time: 55-70 minutes (depending on beet roasting time)
Variations
- Add Fruit: Sliced apples, pears, or oranges would complement the beets beautifully, adding sweetness and extra texture to the salad.
- Substitute Nuts: If you prefer, substitute walnuts with pecans, almonds, or pine nuts for a different crunch and flavor.
- Add Protein: To make this salad more filling, add grilled chicken, salmon, or chickpeas.
- Use Feta or Blue Cheese: If you prefer a different cheese, feta or blue cheese would work wonderfully as alternatives to goat cheese.
Storage/Reheating
- Storage: This salad is best served fresh, but leftovers can be stored in an airtight container in the fridge for 1-2 days. Keep the dressing separate until you’re ready to serve to avoid wilting the greens.
- Freezing: It’s not recommended to freeze the salad as the beets and greens will lose their texture.
- Reheating: If you have leftover roasted beets, you can reheat them gently in the microwave or in a skillet with a little olive oil for a warm version of the salad.
FAQs
1. Can I use canned beets for this salad?
Yes, you can use canned beets if you’re short on time. Just be sure to drain and rinse them well before using.
2. Can I prepare this salad ahead of time?
You can prep most of the salad ahead of time, like roasting the beets and toasting the walnuts. Just assemble the salad and add the dressing right before serving to keep the greens fresh.
3. Can I use pre-packaged mixed greens for this salad?
Yes, pre-packaged mixed greens will work perfectly. Arugula, spinach, or a spring mix would all complement the beets and goat cheese nicely.
4. How do I roast beets quickly?
To speed up the roasting process, you can slice the beets into smaller pieces before roasting. This will reduce the cooking time to around 30-40 minutes.
5. Can I make the dressing ahead of time?
Yes, the vinaigrette can be made ahead of time and stored in an airtight container in the fridge for up to a week. Just give it a good shake before using.
6. Can I use a different type of vinegar?
Yes, you can substitute balsamic vinegar with apple cider vinegar, or even lemon juice for a different flavor profile.
7. Can I add other vegetables to the salad?
Absolutely! You can add roasted carrots, sweet potatoes, or even beets in different colors (like golden beets) to create more depth and variety.
8. Can I use crumbled goat cheese instead of sliced?
Yes, crumbled goat cheese works perfectly in this recipe. It will blend beautifully with the other ingredients.
9. Can I substitute the walnuts for another type of nut?
Yes, feel free to use almonds, pecans, or even pistachios for a different crunch and flavor.
10. Can I make this salad vegan?
Yes, simply omit the goat cheese or use a vegan cheese alternative, and replace the honey in the dressing with maple syrup or agave nectar.
Conclusion
Beet Salad with Goat Cheese and Walnuts is a refreshing and healthy salad that combines earthy, sweet beets with creamy goat cheese and crunchy walnuts for a perfect balance of flavors and textures. It’s versatile, easy to make, and a great way to add vibrant colors and nutrients to your meal. Whether served as a side dish or a light main course, this salad is sure to impress!
Print
- Total Time: 55-70 minutes
- Yield: 4 servings
Description
Beet Salad with Goat Cheese and Walnuts is a vibrant, flavor-packed salad featuring earthy beets, creamy goat cheese, and crunchy walnuts. Tossed in a simple vinaigrette, it’s perfect as a side dish or light meal.
Ingredients
- For the Salad:
- 4 medium beets, peeled and roasted (or store-bought cooked beets)
- 1/4 cup goat cheese, crumbled
- 1/4 cup toasted walnuts, roughly chopped
- 4 cups mixed greens (arugula, spinach, or lettuce)
- 1/4 red onion, thinly sliced (optional)
- For the Vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for sweetness)
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Wrap the beets individually in aluminum foil and roast them on a baking sheet for 45-60 minutes until easily pierced with a fork. Let them cool, peel, and slice.
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant and golden brown. Set aside.
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined. Taste and adjust seasoning as necessary.
- In a large bowl, combine the roasted beets, mixed greens, red onion slices (if using), walnuts, and crumbled goat cheese. Drizzle with vinaigrette and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours for the flavors to meld. Enjoy!
Notes
- This salad is great with added fruit like apples, pears, or oranges for a burst of sweetness.
- If you’re vegan, substitute the goat cheese with a vegan cheese alternative, and replace the honey with maple syrup or agave nectar.
- Use a different type of nut, such as pecans, almonds, or pistachios, for variety.
- The salad can be made ahead of time by roasting the beets and toasting the walnuts. Add the dressing and fresh ingredients just before serving.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes (for roasting beets)
- Category: Salad
- Method: No-Cook, Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 7g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg
