Roasted Beetroot Walnut Salad (Print version)

A vibrant mix of roasted beetroot, walnuts, goat cheese, and fresh greens with balsamic dressing.

# Ingredient List:

→ Vegetables

01 - 4 medium beetroots, trimmed and scrubbed
02 - 3.5 ounces mixed salad greens (arugula, spinach, watercress)

→ Nuts

03 - 2.6 ounces walnut halves

→ Cheese

04 - 3.5 ounces crumbled goat cheese

→ Dressing

05 - 3 tablespoons extra virgin olive oil
06 - 1.5 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Preheat the oven to 400°F.
02 - Wrap each beetroot in foil and place on a baking tray. Roast for 35 to 40 minutes, until tender when pierced with a knife.
03 - Allow beetroots to cool slightly, then peel and cut into wedges.
04 - Toast walnut halves in a dry frying pan over medium heat for 2 to 3 minutes, stirring frequently until fragrant. Remove from heat and set aside.
05 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper.
06 - Arrange mixed greens on a large platter or individual plates. Top with beetroot wedges, crumbled goat cheese, and toasted walnuts.
07 - Drizzle the dressing over the salad just before serving.

# Expert Advice:

01 -
  • The roasted beetroots turn impossibly sweet and tender, nothing like the sharp pickled version you might be used to.
  • Every bite gives you something different: creamy cheese, crunchy walnuts, peppery greens, all tied together with that tangy dressing.
  • It looks stunning on the table, like you spent hours on it, but really it just needs some oven time while you do other things.
02 -
  • Don't skip wrapping the beetroots in foil, it traps the steam and keeps them moist and tender instead of dry and shriveled.
  • Toast the walnuts in a dry pan, not with oil, so they stay crunchy and don't turn greasy.
  • Dress the salad at the very last moment, if it sits too long, the greens wilt and lose their fresh, peppery bite.
03 -
  • Wear gloves or use a paper towel when peeling the beets, or your hands will look like you've been tie-dyeing for hours.
  • If you're short on time, roast the beetroots the day before and store them in the fridge, they'll taste just as good cold or at room temperature.
  • A tiny pinch of flaky sea salt on top of the finished salad just before serving makes every flavor pop.

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