Description
This delightful salad combines the earthy sweetness of roasted beets with creamy goat cheese, crunchy walnuts, and a tangy vinaigrette. A perfect blend of flavors and textures!
Ingredients
Scale
Ingredients:
- 4 medium-sized beets, scrubbed and trimmed (red or golden) 🥬
- 4 cups mixed greens (arugula, spinach, or baby kale) 🥗
- 1/2 cup crumbled goat cheese 🧀
- 1/2 cup toasted walnuts 🥜
- 1 small red onion, thinly sliced 🧅
- 3 tablespoons extra-virgin olive oil 🫒
- 1 tablespoon balsamic vinegar 🍇
- 1 teaspoon Dijon mustard 🌿
- 1 teaspoon honey 🍯
- Salt and freshly cracked black pepper to taste 🧂
Instructions
Instructions:
Roast the Beets:
- Preheat your oven to 400°F (200°C).
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast for 45–60 minutes, or until a fork easily pierces through.
- Remove from the oven, let them cool slightly, then peel off the skins by rubbing them gently with a paper towel.
- Slice the roasted beets into thin rounds or cubes.
Prepare the Dressing:
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey until emulsified.
- Season with salt and freshly cracked black pepper to taste.
Assemble the Salad:
- In a large salad bowl, combine the mixed greens, sliced red onion, and toasted walnuts.
- Add the sliced beets and gently toss with the prepared dressing.
- Top with crumbled goat cheese.
Serve:
- Divide the salad among plates and serve immediately.
- Enjoy this vibrant and flavorful salad as a starter or light main course.
Notes
Serving Suggestions and Cultural Tips:
- Pair this salad with crusty bread and a glass of crisp white wine for a complete meal.
- For added texture, consider incorporating Parmesan crisps or substituting walnuts with candied pecans.
- This salad is inspired by the renowned Balthazar restaurant in New York City, known for its French bistro-style cuisine.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American