Roasted Beetroot Walnut Salad

I was standing in the kitchen one autumn afternoon, staring at a basket of muddy beetroots my neighbor had dropped off, wondering what on earth to do with them. I'd always thought of beets as something that came pickled in jars, but she insisted I roast them. The moment they came out of the oven, sweet and tender, I understood why she'd been so insistent.

The first time I made this for a dinner party, I was nervous about serving something so simple and colorful. My friend took one bite and went quiet, then asked for the recipe before dessert even arrived. That's when I realized that sometimes the best dishes are the ones that let each ingredient shine without fuss.

Ingredients

• Medium beetroots: Choose firm ones with smooth skin, and don't skip the roasting, it transforms their earthy flavor into something sweet and almost caramelized.
• Mixed salad greens: The peppery bite of arugula and watercress cuts through the sweetness beautifully, but use what looks freshest at the market.
• Walnut halves: Toasting them is non-negotiable, it brings out a warm, nutty fragrance that makes the whole salad smell like a cozy kitchen.
• Goat cheese: The tangy creaminess balances the sweet beets perfectly, and it crumbles easily over the top without clumping.
• Extra virgin olive oil: Use a good one here, you'll taste it in every bite of the dressing.
• Balsamic vinegar: A little sweetness and acidity in one ingredient, it ties everything together without overwhelming the delicate flavors.
• Dijon mustard: Just a teaspoon gives the dressing body and a subtle sharpness that keeps it from being too sweet.
• Honey: It rounds out the vinegar's tang and echoes the natural sweetness of the roasted beets.

Instructions

Roast the Beetroots:

Preheat your oven to 200°C and wrap each scrubbed beetroot in foil, tucking the edges tightly. Roast them for 35 to 40 minutes until a knife slides in without resistance, then let them cool just enough to handle.

Peel and Slice:

The skins will slip off easily once the beets are cool, use a paper towel to rub them away if you want to avoid stained hands. Cut them into wedges, not too thin, so they hold their shape on the plate.

Toast the Walnuts:

Heat a dry frying pan over medium heat and add the walnuts, shaking the pan often. After 2 to 3 minutes, you'll smell that warm, toasty aroma, take them off the heat immediately so they don't burn.

Make the Dressing:

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until it's smooth and glossy.

Assemble the Salad:

Spread the salad greens across a platter or individual plates, then arrange the beetroot wedges, crumbled goat cheese, and toasted walnuts on top. Drizzle the dressing over everything just before serving so the greens stay crisp.

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I brought this salad to a family gathering once, and my uncle, who claims to hate beets, quietly came back for seconds. He didn't say much, but later he asked if I had any leftovers to take home, and I knew I'd won him over.

Swapping and Tweaking

If goat cheese isn't your thing, crumbled feta works just as well and brings a bit more saltiness. I've also added orange segments when I had them on hand, the bright citrus flavor plays beautifully with the earthy beets. Once I tossed in some thinly sliced apples for crunch, and it turned the salad into something almost autumnal and festive.

Serving and Pairing

This salad is lovely on its own as a light lunch, but it also shines as a starter before something hearty like roasted chicken or grilled fish. I've served it with a crisp Sauvignon Blanc on warm evenings, and with a light Pinot Noir when the weather turns cooler, both work wonderfully.

Storing Leftovers

If you have leftovers, keep the roasted beetroots and the dressing separate from the greens, the salad will stay fresh much longer that way. The beetroots will keep in the fridge for up to three days, and you can toss together a fresh plate whenever you want.

• Store roasted beets in an airtight container in the fridge for up to three days.
• Keep the dressing in a small jar and give it a good shake before using again.
• Don't dress the greens until you're ready to eat, or they'll turn soggy and sad.

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This salad has become one of those recipes I turn to when I want something that feels special but doesn't ask much of me. It's honest, colorful, and always makes people smile.

Recipe FAQs

→ How do I roast beetroots evenly?

Wrap each beetroot tightly in foil to trap steam while roasting at 200°C (400°F) for 35-40 minutes. Check tenderness with a knife.

→ Can I use different nuts instead of walnuts?

Yes, toasted pecans or almonds offer a delicious crunch while complementing the earthiness of the beets.

→ What is the best way to toast walnuts?

Toast walnuts in a dry pan over medium heat for 2-3 minutes, stirring often until fragrant and lightly browned.

→ How can I make the dressing more balanced?

Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper for a tangy-sweet dressing that harmonizes the salad.

→ Are there good alternatives to goat cheese?

Feta cheese is an excellent substitute, adding a similar creamy texture and tangy flavor.