Roasted Beet Salad Recipe
with goat cheese and candied walnuts
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Ingredients
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Salad Ingredients
Candied Walnuts Ingredients
Method
Roasting Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly to remove any dirt and trim the tops and roots.
- 2
Wrap the Beets
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until tender when pierced with a fork.
- 3
Cool and Peel
Once roasted, allow the beets to cool slightly. Then, peel the skins off (they should come off easily) and chop them into bite-sized pieces.
Preparing Candied Walnuts
- 4
- 5
Add Sugar and Salt
Sprinkle the brown sugar and a pinch of salt over the walnuts. Continue to cook, stirring constantly, until the sugar melts and coats the walnuts, about 3-4 minutes.
- 6
Cool the Walnuts
Remove from heat and spread the candied walnuts on a sheet of parchment paper to cool completely.
Assembling the Salad
- 7
Prepare the Greens
In a large salad bowl, combine the mixed greens.
- 8
Add Beets and Cheese
Add the chopped roasted beets and crumbled goat cheese over the mixed greens.
- 9
Dress the Salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle the dressing over the salad.
- 10
Top with Walnuts
Finally, add the cooled candied walnuts on top of the salad. Toss gently to combine all ingredients.
- 11
Serve
Serve immediately, garnished with additional goat cheese if desired.
