Beet Salade Recipe

Roast the beets

Preheat oven to 400°F (200°C). Trim beet greens, leaving about 1/2 inch of stem; scrub beets well. Wrap each beet individually in aluminum foil with a teaspoon of water and a light drizzle of oil, or place in a covered baking dish. Roast for 45–60 minutes until a knife slips in easily (time depends on size). Remove from oven, unwrap, and let cool until you can handle them.

Peel and slice

When cool, rub off the skins with a paper towel or peel with a small knife. Slice beets into 1/4-inch rounds or wedges. Toss slices gently with a pinch of fine sea salt and 1/4 tsp black pepper to season lightly.

Prepare greens

While beets roast, rinse and dry the salad greens thoroughly. Place greens in a large bowl and add the sliced chives or parsley. Keep greens chilled until ready to dress.

Toast walnuts: Heat a small dry skillet over medium heat. Add walnut halves and toast, stirring frequently, 3–5 minutes until fragrant and lightly browned. Watch closely to avoid burning. Remove to a plate to cool, then roughly chop half the walnuts (for texture) and reserve some halves for garnish.

Prepare Comté: Cut Comté into thin shards or small cubes, about 1/4-inch thick. Reserve in the refrigerator until plating. If using optional soft cheese, portion small quenelles (½ oz each) to finish plates.

Make the vinaigrette: In a jar or bowl, whisk together sherry vinegar, Dijon mustard, honey (or maple), minced shallot, 1/2 tsp salt and 1/2 tsp pepper. Slowly whisk in the walnut oil until emulsified. Taste and adjust seasoning — add up to 1 tsp more vinegar for brightness or a pinch more salt if needed. If the dressing is very thick, whisk in 1–2 tsp warm water to loosen.

Combine salad: Right before serving, place the prepared greens in the large bowl, add roasted beet slices and chopped toasted walnuts, then drizzle about 2–3 tablespoons of the walnut vinaigrette over the salad and toss gently to coat. Add more vinaigrette to taste but avoid overdressing.

Plate and finish: Arrange dressed greens and beets on serving plates. Scatter Comté shards and remaining walnut halves over the top. If using, dot each plate with a small spoonful of soft goat cheese or ricotta. Finish with a light grind of black pepper and a small pinch of flaky sea salt over the Comté and beets.