Walnut & Beet Salad Recipe

Roast beets (if not pre-roasted)

Preheat oven to 400°F (200°C). Wash beets, trim tops and roots, wrap individually in foil with a drizzle of olive oil and a pinch of salt. Place on a baking sheet and roast for 45–60 minutes or until a knife passes easily through. Let cool, slip off skins with a paper towel, then slice or cube into 1/2-inch pieces. Measure out 2 cups for the salad.

Candy the walnuts

In a small nonstick skillet over medium heat, add sugar and butter. Stir until sugar dissolves and mixture starts to bubble, about 1–2 minutes. Add the walnuts and a pinch of salt, stirring continuously so they become evenly coated and toasted, about 2–3 minutes. Pour walnuts onto a piece of parchment or a silicone mat to cool and separate. Once cool, break any large clusters apart.

Make balsamic reduction

Place 1 cup balsamic vinegar in a small saucepan over medium heat. Bring to a gentle boil then reduce to a simmer. Cook, stirring occasionally, until reduced to about 1/3 cup and syrupy (thick enough to coat the back of a spoon), about 12–18 minutes. Watch closely so it doesn't burn. Remove from heat and let cool — it will thicken further as it cools. Reserve about 2–3 tablespoons for each serving drizzle; leftover reduction keeps refrigerated for up to 2 weeks.

Whisk dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon salt, 1/2 teaspoon black pepper and (optional) 1 teaspoon lemon juice. Whisk or shake until emulsified. Taste and adjust seasoning.

In a large bowl, place 6 cups spring mix. Add 2 cups roasted beets and 3 roma tomatoes (quartered or halved). Crumble 4 oz goat cheese evenly over the greens.

Drizzle the prepared vinaigrette lightly over the salad — start with about half and toss gently; add more to taste. Toss gently to combine, taking care not to break up the goat cheese too much.

Scatter the candied walnuts over the top (use about 1 cup total, or to taste).

Plate the salad onto serving plates or one large platter. Using a spoon, artistically drizzle balsamic reduction over the salad (about 1–2 tablespoons per serving) and finish with a light drizzle of 1 tablespoon local honey across the top for a glossy finish. Add a final crack of black pepper if desired.