Garden Beet Salad Recipe

Prepare beets

Trim beet greens leaving about 1/2 inch of stem to minimize bleeding. Wash beets thoroughly to remove dirt but do not peel.

Cook beets

Place beets in a medium saucepan and add water to cover by about 1 inch (about 4 cups). Add 1 tablespoon white wine vinegar or a squeeze of lemon (optional — helps preserve color). Bring to a boil, then reduce to a simmer, cover, and cook until tender when pierced with a fork, 30–45 minutes depending on beet size.

Cool and peel

Drain beets and rinse briefly with cool water or place in an ice bath until cool enough to handle. Rub skins off with your fingers or a paper towel (they should slip off easily). Slice into 1/4-inch rounds or wedges and set aside to cool completely (about 10 minutes).

Combine ingredients

In a small bowl or jar, add 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 minced garlic clove, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.

Emulsify

Whisk while slowly streaming in 4 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Alternatively, close the jar and shake vigorously. Taste and adjust seasoning with more salt, pepper, or honey if desired. Set aside.

Preheat a small skillet over medium heat. Add 3 ounces walnuts and toast, stirring or shaking the pan frequently, until fragrant and slightly darker, about 4–6 minutes. Remove from heat and roughly chop once cooled. Watch carefully to avoid burning.

Place 5 cups of organic spring mix in a large bowl or divide between plates.

Arrange 2 cups sliced cooked beets over the greens in an even layer.

Sprinkle the toasted chopped walnuts evenly over the salad.

Crumble 4 ounces goat cheese over the top in small spoonfuls.

Drizzle the balsamic vinaigrette evenly over the salads — about 2 to 3 tablespoons per serving, or to taste. Toss gently if serving family-style so beets and cheese distribute evenly, or leave lightly arranged for a composed presentation.

Finish with 2 tablespoons thinly sliced chives or parsley, a light sprinkle of sea salt (to taste, up to 1 teaspoon divided), and a crack of freshly ground black pepper.

Serve immediately. Leftover dressing can be refrigerated up to 3 days; toss beets and greens separately to preserve texture.