Hello, salad lovers! If you’re craving something refreshing, colorful, and packed with flavor, this Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette is for you. This dish combines earthy roasted beets, creamy goat cheese, crunchy walnuts, and a zesty vinaigrette. Whether you’re looking for a light lunch or a beautiful side dish, this salad is sure to impress!
Introduction
Beets often add a touch of elegance to any dish with their vibrant color and unique flavor. In this Roasted Beet Salad, their natural sweetness is enhanced through roasting, pairing perfectly with the tangy goat cheese and crunchy walnuts. The honey-Dijon vinaigrette brings it all together, creating a delightful combination of textures and flavors. This salad not only tastes amazing but is also packed with nutrients—making it a healthy choice for any occasion.
Ingredients
Salad Ingredients
- 6 medium beets, trimmed and scrubbed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1/4 cup walnuts, toasted and coarsely chopped
- 1/4 cup crumbled goat cheese
- 2 tablespoons fresh parsley, chopped
Honey-Dijon Vinaigrette Ingredients
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
These simple ingredients come together to create a salad that is both visually stunning and deliciously balanced.
How to Make Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette
- Preheat the Oven: Start by preheating your oven to 400°F (200°C).
- Prepare the Beets: Place the cleaned beets on a large piece of aluminum foil. Drizzle with 2 tablespoons of olive oil and season with salt and freshly ground black pepper. Wrap the beets in the foil, sealing the edges tightly to form a packet.
- Roast the Beets: Place the foil packet on a baking sheet and roast in the preheated oven for about 1 hour, or until the beets are tender. Once cooked, allow the beets to cool before peeling and dicing them into bite-sized pieces.
- Make the Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Whisk until well combined and smooth.
- Assemble the Salad: In a serving bowl, place the roasted and diced beets. Add the toasted walnuts and crumbled goat cheese.
- Dress the Salad: Drizzle the honey-Dijon vinaigrette over the beets, walnuts, and goat cheese, then toss gently to combine all ingredients without breaking up the cheese too much.
- Garnish and Serve: Finish the salad with a sprinkle of fresh chopped parsley for added color and flavor. Serve immediately and enjoy the vibrant flavors!
Helpful Tips
- Choosing Beets: Use beets that are firm and smooth for the best flavor. Medium-sized beets work well for even roasting.
- Toasting Walnuts: Toast the walnuts in a dry skillet over medium heat for a few minutes to enhance their flavor.
- Peeling the Beets: Roasted beets are easier to peel after cooling slightly. Simply rub off the skins with your hands or a paper towel.
Cooking Tips
Here are a few additional tips to make your Roasted Beet Salad even better:
- Prepare Ahead: Roast the beets and prepare the vinaigrette in advance, keeping them in the fridge. Assemble just before serving.
- Vinaigrette Variations: For a twist, substitute apple cider vinegar with balsamic vinegar or lemon juice for a different flavor profile.
- Customizing Toppings: Add other toppings like arugula, sliced apples, or even a handful of pomegranate seeds for extra color and crunch.
Serving Suggestions
This Roasted Beet Salad pairs wonderfully with grilled chicken, fish, or as part of a larger salad spread. It’s perfect for holiday gatherings or as a light yet satisfying starter. Serve with a crusty bread for a complete meal, or enjoy it on its own as a nutritious option.
Nutritional Information
Here’s a quick look at the nutritional profile of Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette:
- Calories: 280 per serving
- Carbohydrates: 18g
- Protein: 6g
- Fat: 20g
- Saturated Fat: 5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 12g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 280mg
- Potassium: 530mg
- Fiber: 4g
- Sugar: 10g
- Vitamin A: 8%
- Vitamin C: 15%
- Calcium: 6%
- Iron: 8%
This salad is rich in vitamins, minerals, and antioxidants, making it a healthy and satisfying choice.
Storage and Leftovers
Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days. The flavors will deepen as it sits, but the salad is best enjoyed fresh.
Serving Leftovers: If you have leftovers, refresh the salad with a bit of extra vinaigrette before serving. The walnuts may lose their crunch, so consider adding a few fresh ones for texture.
Frequently Asked Questions (FAQs)
Can I use a different cheese?
Yes, feta or blue cheese are great alternatives if you prefer a different type of cheese.
What if I don’t have apple cider vinegar?
Balsamic vinegar or red wine vinegar can be used as substitutes in the vinaigrette.
Can I serve this salad warm?
Absolutely! The salad can be enjoyed warm right after roasting the beets, with the goat cheese slightly melting into the salad for a different experience.
Related Recipes
If you enjoyed this recipe, here are some other delightful options to try:
- Warm Spinach Salad with Bacon and Vinaigrette
- Grilled Asparagus Salad with Lemon Dressing
- Carrot and Chickpea Salad with Tahini Dressing
- Mixed Berry and Arugula Salad with Balsamic Glaze
Conclusion
There you have it—the delicious and vibrant Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette! This salad is a perfect blend of flavors and textures, offering a refreshing and nutritious option for any occasion. Give it a try, and let us know how it turned out. Enjoy every bite!