Roasted Beet And Goat Cheese Salad Recipe

Prepare and roast beets

Preheat the oven to 400°F (200°C). Trim beet greens close to the root and scrub beets clean. Wrap each beet tightly in aluminum foil with 1/2 tablespoon olive oil and a light sprinkle of salt and pepper inside the foil. Place wrapped beets on a sheet pan and roast for 45–60 minutes, until a skewer or paring knife slides easily into the center. Timing: smaller beets ~45 min, larger ~60 min.

Cool, peel, and slice

Remove beets from oven and let cool 15–20 minutes until safe to handle. Unwrap and rub skins off with paper towels (skins should slip off). Slice roasted beets into 1/4-inch thick wedges or rounds. Set aside in a bowl and toss gently with the remaining 1 tablespoon olive oil and a pinch of salt and pepper to finish.

Caramelize walnuts

In a medium nonstick skillet over medium heat, add the butter and walnuts. Toast for 2 minutes, stirring frequently. Sprinkle the sugar over the nuts and continue cooking, stirring, until the sugar melts and coats the walnuts and becomes golden, about 2–3 more minutes. Be careful not to burn. Remove from heat and immediately spread nuts on a piece of parchment to cool; sprinkle with sea salt while still warm. Once cooled, break any large clusters apart.

Make vinaigrette

Place raspberries, red wine vinegar, honey, Dijon mustard, salt, and pepper in a blender or food processor. Pulse until smooth. With the motor running, slowly stream in the 6 tablespoons olive oil until the dressing emulsifies and thickens. Taste and adjust seasoning with more salt, pepper, or honey as desired. If you prefer a very smooth dressing, strain through a fine-mesh sieve to remove seeds; otherwise leave as is.

Assemble salad

In a large bowl, combine the mixed greens and thinly sliced fennel. Add the roasted beet slices and mandarin segments, tossing gently to combine.

Dress the salad

Just before serving, drizzle about 3–4 tablespoons of the raspberry vinaigrette over the salad (reserve extra to serve on the side). Gently toss to coat the leaves and distributed ingredients. Add more dressing to taste, up to the remaining amount.

Finish and serve

Arrange the dressed salad on individual plates or a large platter. Crumble or slice the Sonoma goat cheese and scatter over the top. Sprinkle the caramelized walnuts evenly. Finish with a light grind of black pepper. Serve immediately, passing extra dressing on the side.