Edit Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

Title *

Description

Ingredients (one per line)

Directions

Gather and prep all the ingredients for the beet salad recipe.

Trim the tops from the beets and scrub them well. (Save those tops for a salad or a quick saute!)

Place in a roasting pan and drizzle with olive oil then pour a little water in the bottom of the pan.

Cover with foil and roast for at least 45 minutes to an hour. Depending upon their size, they may take longer.

The beets are cooked when you can easily pierce them with a paring knife.

Let cool and peel.

While the beets are roasting, whisk together the honey balsamic dressing. The recipe makes more than you’ll need for the salad but you’ll love having extra for another salad. Refrigerate the dressing until needed.

MAKE AHEAD: Beets can be roasted and peeled 2-3 days in advance. Refrigerate until needed. Dressing can be combined 3-4 days in advance and refrigerated but will keep for up to a week.

Combine the beets and red onion with some of the dressing and let sit for 15 to 20 minutes. You don’t have to do this, but letting the onion sit in the dressing will soften it up and take away some of the bite.

Assemble the beet salad recipe:

Place the fresh arugula on a platter.

Top with the marinated beets and onion followed by the walnuts and goat cheese.

Drizzle with additional dressing.

That’s it! Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing is super elegant and perfect for your next dinner party, holiday dinner or special dinner at home!

Chef Tips and Tricks:

Toasting nuts can be tricky because they burn quickly so keep an eye on them. Toast on parchment paper in a 350-degree oven for 5-7 minutes if chopped and 7-10 minutes if whole. This can also be done in a nonstick skillet on the stovetop. It’s direct heat so won’t take as long. When you can smell the toasted nuts, they’re probably done!

I always have disposable gloves in my kitchen for handling things like chicken or hot chiles so wearing them while peeling and slicing the beets will keep the color off your hands.

To get the stain off your cutting board, sprinkle a little coarse salt over the stain and rub with a lemon half.

Salad

Preheat oven to 375 degrees.

Rub the outside of each beet with some of the olive oil then place beets in a roasting pan.

Pour 1/2 cup of water into roasting pan. Cover with foil. Roast for 45 minutes to 1 hour or until beets can be easily pierced with a knife. Let cool, peel and slice.

In a bowl, combine sliced, cooled beets and red onion. Drizzle with 1/2 cup of the dressing and toss to coat. (Reserve remaining dressing for another purpose or pass separately.) Let stand at room temperature for 15-20 minutes so the beets absorb some of the dressing and the onions soften up slightly.

Place greens on a platter.

Top with beet/onion combination, then sprinkle walnuts and goat cheese over the top. Serve immediately.

Honey Balsamic Dressing

While the beets are roasting, whisk together ingredients for the dressing. Refrigerate until needed.

Notes

Upload Photo (JPEG, PNG, or WebP, max 10MB)

Categories (comma-separated)

Edit Recipe