Beet Salad Recipe

Inspired by Roselily

Time1h 30m

Serves4

Roasted beets, goat cheese, candied walnuts, and balsamic reduction.

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Ingredients

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1
Roast the Beets
Preheat your oven to 200°C (400°F). Wrap each beet individually in aluminum foil, drizzle with olive oil, and sprinkle with salt. Place them on a baking sheet and roast for about 45-60 minutes, or until tender when pierced with a fork. Once done, let them cool before peeling.

2
Prepare Candied Walnuts
In a skillet over medium heat, combine walnuts, honey, and a pinch of salt. Stir frequently for about 5-7 minutes, until the nuts are toasted and coated in caramelized honey. Remove from heat and let cool.

3
Make Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a boil over medium heat. Reduce the heat to low and let it simmer until it thickens and reduces by half, about 10-15 minutes. Stir occasionally to prevent burning. Remove from heat and let cool.

4
Assemble the Salad
Once the beets are cooled and peeled, slice them into wedges. On a serving platter, arrange the beet wedges, crumble goat cheese on top, and sprinkle with candied walnuts. Drizzle the balsamic reduction over the salad and finish with a sprinkle of black pepper.