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Beet Salad with Goat Cheese and Walnuts

This Beet Salad with Goat Cheese and Walnuts combines sweet, earthy beets with tangy cheese, crunchy nuts, and fresh greens for a vibrant, flavorful, and nutritious dish
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 4 medium beets red or golden, or a mix, roasted and peeled
  • 4 oz goat cheese crumbled
  • 1/2 cup walnuts toasted and roughly chopped
  • 4 cups arugula or mixed greens
  • 1/4 red onion thinly sliced (optional)
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and freshly ground black pepper to taste

Method
 

  1. Prepare the Beets: Preheat your oven to 400°F (200°C). Trim the beet greens, wash the beets, and wrap each one in foil. Place on a baking sheet and roast for 45–60 minutes, or until tender when pierced with a fork. Let cool, then peel and cut into wedges or bite-sized cubes.
  2. Toast the Walnuts: Spread walnuts on a baking sheet and toast in the oven at 350°F (175°C) for 8–10 minutes, stirring once, until fragrant. Let cool and chop roughly.
  3. Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Adjust seasoning to taste.
  4. Assemble the Salad: On a large platter or individual plates, arrange the arugula or mixed greens. Top with beet pieces, crumbled goat cheese, toasted walnuts, and red onion (if using). Drizzle the dressing over the salad just before serving.
  5. Serve: Toss gently to combine, or leave layered for a beautiful presentation. Serve immediately with crusty bread or as a side to your favorite protein.