Description
This vibrant Roasted Beet Salad combines sweet roasted beets, crunchy walnuts, and creamy goat cheese, all brought together with a tangy honey-Dijon vinaigrette. Perfect as a light lunch or an elegant starter, this salad offers a delightful balance of flavors and textures, showcasing the natural earthiness of beets complemented by a sweet and tangy dressing.
Ingredients
Vinaigrette
- 2 tablespoons honey
- 1½ tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1½ tablespoons minced shallots
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup + 2 tablespoons vegetable oil
Salad
- 10 oz mixed greens
- ½ lb vacuum-packed roasted beets, cut into wedges
- ½ cup walnuts, coarsely chopped
- 3 oz goat cheese
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together honey, Dijon mustard, red wine vinegar, minced shallots, salt, and freshly ground black pepper until well combined.
- Emulsify the Vinaigrette: While whisking constantly, slowly drizzle in the vegetable oil in a steady stream to create an emulsified dressing. Alternatively, you can combine all ingredients in a jar, cover with the lid, and shake vigorously to blend thoroughly. Taste and adjust seasoning if needed.
- Toss the Greens: Place the mixed greens in a large bowl and drizzle with about half of the vinaigrette. Toss gently to evenly coat the leaves. Add more vinaigrette as desired and toss again to your liking.
- Assemble the Salad: Arrange the dressed greens on a large platter or divide them onto individual plates. Top with the roasted beet wedges, sprinkle the coarsely chopped walnuts, and crumble goat cheese evenly over the top.
- Serve Immediately: Serve the salad right away to enjoy the freshness of the greens and the contrasting textures of the toppings alongside the flavorful vinaigrette.
Notes
- Use vacuum-packed roasted beets to save preparation time; if using raw beets, roast them yourself until tender before slicing.
- For added depth, toast the walnuts lightly before adding them to the salad.
- The salad is best served fresh; greens can wilt if dressed too far in advance.
- Adjust honey in the vinaigrette depending on your preferred sweetness level.
- If goat cheese isn't available, feta cheese can be a suitable substitute.