Roasted Beet Salad & Walnuts

This roasted beet salad with walnuts and goat cheese has been my go-to dish whenever I want to elevate a simple dinner into something special. The vibrant jewel-toned beets against the creamy goat cheese creates a stunning presentation that always impresses guests while remaining deceptively simple to prepare.

I first created this salad for a holiday dinner party when I needed something colorful that wouldn't require oven space. The dish was such a hit that it's now requested at nearly every family gathering, and I've found it pairs beautifully with everything from grilled salmon to roast chicken.

Ingredients

• Mixed greens: Provide the perfect backdrop for the vibrant beets and ensure a fresh foundation
• Vacuum-packed roasted beets: Save tremendous time without sacrificing flavor; look for ones without added preservatives
• Walnuts: Deliver essential crunch and richness; toast them lightly for enhanced nuttiness
• Goat cheese: Adds creamy tanginess that perfectly complements the earthy beets; choose a soft variety for the best texture
• Honey: Brings natural sweetness that balances the vinegar in the dressing; use local if possible for added flavor complexity
• Dijon mustard: Provides essential emulsification and depth to the vinaigrette; whole grain works beautifully too
• Red wine vinegar: Contributes brightness that cuts through the richness of the cheese and nuts
• Shallots: Offer a milder onion flavor that enhances the dressing without overpowering it; mince them very finely

Step-by-Step Instructions

Prepare the vinaigrette:

Combine honey and Dijon mustard in a small bowl, whisking until smooth. This creates the emulsifying base that will help your dressing stay blended. Add red wine vinegar and minced shallots, whisking to incorporate. The shallots will infuse the dressing with delicate onion flavor. Season with salt and pepper, then very slowly drizzle in the vegetable oil while whisking constantly. The slow addition is crucial for proper emulsification and prevents separation. Your finished dressing should look glossy and slightly thickened.

Assemble the salad:

Place mixed greens in a large bowl, ensuring they're dry to allow proper dressing adhesion. Drizzle approximately half the vinaigrette over the greens and toss gently using tongs or your hands for the most delicate touch. The leaves should be lightly coated, not soggy. Add more dressing only if needed, as overdressing will make the salad wilt quickly. Transfer the dressed greens to a serving platter or individual plates, creating a generous bed for the toppings.

Add the finishing touches:

Arrange the beet wedges attractively over the dressed greens, distributing them evenly throughout the salad. Scatter the chopped walnuts over the entire dish, ensuring they don't all fall to the bottom. Break the goat cheese into small chunks with your fingers and distribute them throughout the salad. The warm colors and varied textures should create a visually stunning presentation.

Beets hold a special place in my culinary heart because they remind me of my grandmother's garden. She would roast them simply with olive oil and salt, and the first time I paired them with goat cheese was a revelation. The earthy sweetness of beets against tangy cheese creates a flavor combination that's both sophisticated and deeply comforting.

Make Your Own Roasted Beets

While vacuum-packed beets offer convenience, roasting your own intensifies their natural sweetness and gives you control over their texture. Choose firm, unblemished beets with fresh-looking greens when possible. After wrapping them in foil with olive oil, the slow roasting process concentrates their flavors while maintaining their moisture. The resulting tender beets will have a deeper, more complex flavor than pre-packaged versions. Plus, the peels slip off easily once roasted, making the process surprisingly clean despite beets' reputation for staining.

Perfect Pairings

This vibrant salad naturally complements proteins with subtle flavors. Try serving it alongside a simply seasoned grilled chicken breast or pan-seared salmon fillet. For vegetarian meals, add roasted chickpeas or lentils directly to the salad for a protein boost. The vinaigrette pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Pinot Noir, if you prefer red. For an extra elegant presentation, consider serving the salad on chilled plates to maintain optimal texture and temperature contrast between the components.

Storage Solutions

The separately prepared components of this salad store remarkably well. Keep the vinaigrette in a sealed jar in the refrigerator for up to four days, allowing it to come to room temperature before using. Store roasted beets in an airtight container for up to five days. The dressed greens, however, will not hold well once combined with the vinaigrette. For meal prep purposes, store all components separately and assemble individual portions just before eating. This approach maintains optimal freshness and prevents the salad from becoming soggy.

Frequently Asked Questions

→ Can I use fresh beets instead of vacuum-packed ones?

Yes, you can roast fresh beets at home. Preheat the oven to 425°F, wrap the beets in foil, and roast for about an hour until tender. Peel and cut into wedges before using.

→ Can this salad be made ahead of time?

You can prepare the vinaigrette up to 4 days in advance. However, it’s best to assemble the salad with fresh greens and toppings just before serving.

→ What proteins can I add to make this a complete meal?

You can top the salad with grilled chicken, steak, salmon, or even tofu for a vegetarian-friendly option.

→ How should I store leftover salad?

Store the greens, toppings, and vinaigrette in separate containers. Toss together just before serving to keep the salad fresh.

→ Can I substitute goat cheese with another cheese?

Yes, feta cheese or blue cheese are great alternatives that complement the flavors of the salad well.