Beet & Goat Cheese Salad Recipe

Cook and prepare beets (if using raw beets)

If your beets are raw, preheat oven to 400°F (200°C). Trim beet greens and scrub beets well. Wrap each beet tightly in aluminum foil and place on a baking sheet. Roast 45–60 minutes until tender when pierced with a knife. Allow to cool until safe to handle, then slip off skins with fingers or a paring knife and slice or cube into 1/2-inch pieces. If using pre-cooked or vacuum-packed beets, simply drain and slice/cube to size.

Toast walnuts in a small dry skillet over medium heat, stirring frequently, 3–5 minutes until fragrant and lightly browned. Transfer to a plate to stop cooking and roughly chop when cool.

Place 5 cups of mixed leafy greens in a large salad bowl. Add the sliced/cubed beets and gently toss to combine.

Crumble 3 oz goat cheese evenly over the salad, sprinkle the toasted chopped walnuts, and scatter chopped chives or sliced green onion if using.

Season the salad lightly with 1/2 tsp salt and 1/4 tsp freshly ground black pepper, but hold final seasoning if you plan to add more dressing — you can adjust after dressing.

In a medium bowl or a jar with a tight-fitting lid, combine 1/4 cup pomegranate juice, 2 tablespoons apple cider vinegar, 1 1/2 tablespoons honey, and 1 teaspoon Dijon mustard. Whisk or shake until honey and mustard are fully incorporated.

Slowly whisk in 1/3 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. If using a jar, add the oil, cap and shake vigorously for 20–30 seconds.

Season the vinaigrette with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust: add up to 1 teaspoon more honey for sweetness or another teaspoon of vinegar for brightness as desired.

If the dressing is too thick, whisk in 1–2 teaspoons cold water to reach desired consistency. Chill briefly if not using immediately; shake again before serving.

Dress the salad: drizzle approximately 3–4 tablespoons vinaigrette over the assembled salad (use more or less to taste) and toss gently to coat leaves evenly. Serve immediately.