Beet Salad

This beet salad combines sweet roasted beets, crisp mixed greens, tangy goat cheese, toasted walnuts, and a balsamic vinaigrette for a restaurant-quality side dish. The balance of earthy, creamy, crunchy, and acidic flavors creates an elegant salad that works equally well for weeknight dinners and special occasions.

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Course: Salad, Side Dish

Cuisine: Contemporary, Eastern European

Keyword: beet greens salad, beet salad, goat cheese beet salad, healthy salad, roasted beet salad

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 280kcal

Author: Eva Stoner

Cost: 2

Equipment

baking sheet
aluminum foil
large mixing bowl
small mixing bowl
whisk
chef's knife
cutting board

Ingredients

1.5 lb fresh beets
5 cups mixed salad greens
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 medium shallot, minced
3/4 tsp sea salt
1/4 tsp black pepper, freshly ground
1/2 cup crumbled goat cheese
1/3 cup toasted walnuts, chopped
2 tbsp fresh dill, chopped

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
Trim the greens and root ends from the beets, leaving about 1 inch of stem attached.
Scrub the beets thoroughly under cold running water and pat completely dry.
Wrap each beet individually in aluminum foil, sealing tightly.
Place wrapped beets on the baking sheet and roast for approximately 35 minutes.
Check doneness by piercing with a knife; it should slide in easily.
Remove from the oven, carefully unwrap, and cool for 5 minutes.
Whisk together balsamic vinegar, Dijon mustard, minced shallot, sea salt, and black pepper in a small bowl.
Slowly drizzle in the olive oil while whisking continuously until emulsified.
Peel the cooled beets by rubbing off the skins under cool running water.
Cut the beets into half-moon slices approximately 1/4 inch thick.
Place warm beet slices in a bowl and toss with half of the vinaigrette.
Allow the beets to sit for 5 minutes to absorb the dressing.
Place the mixed greens in a large bowl and toss with the remaining vinaigrette.
Divide the greens evenly among four serving plates.
Arrange the dressed beet slices over the greens.
Sprinkle the goat cheese evenly over each salad.
Scatter toasted walnuts across the salads.
Garnish with chopped fresh dill.
Serve immediately while the beets are slightly warm and the greens remain crisp.

Notes

Dress the warm beets immediately after roasting so they absorb maximum flavor from the vinaigrette. Dress the greens separately just before serving to maintain crisp texture. Wear gloves when handling beets to prevent staining. Toast walnuts fresh for the best flavor and crunch.

Nutrition