Roasted Beet Salad Recipe
With goat cheese, candied walnuts, and a balsamic vinaigrette.
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Ingredients
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Salad Ingredients
Balsamic Vinaigrette Ingredients
Method
Roasting the Beets
Prepare the Beets
Preheat the oven to 200°C (400°F). Wash the beets thoroughly to remove any dirt. Trim the tops and roots, but leave the skin on to prevent them from bleeding.
Wrap in Foil
Wrap each beet in aluminum foil, ensuring they are completely covered. Place on a baking sheet.
Roast the Beets
Roast in the preheated oven for 45-60 minutes, or until a knife can easily pierce through the largest beet. Remove from the oven and let them cool.
Peel and Slice
Once cooled, unwrap the beets and peel off the skin using your hands or a paper towel. Slice them into wedges and set aside.
Making the Balsamic Vinaigrette
Combine Ingredients
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until well combined.
Adjust Seasoning
Taste the vinaigrette and adjust the seasoning if necessary, adding more salt or pepper to taste.
Assembling the Salad
Combine Salad Greens
In a large serving bowl, place the mixed salad greens as the base.
Add Beets and Goat Cheese
Top the greens with the sliced roasted beets and crumbled goat cheese.
Add Candied Walnuts
Sprinkle the candied walnuts over the top of the salad for added crunch and sweetness.
Dress the Salad
Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to combine.