Salad: Canada – Ontario (Central Canada) – Ontario Beet and Goat Cheese Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (450 g) mixed beets (red and/or golden), tops trimmed
- 5 oz (140 g) mixed salad greens (spring mix, arugula, or baby spinach)
- 4 oz (113 g) fresh goat cheese (chevre), crumbled
- 1/3 cup (35 g) toasted walnuts or pecans, coarsely chopped
- 1 small shallot, finely minced (approx. 1 tbsp / 15 g)
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice (optional, for brightness)
- 1 tbsp (15 ml) local honey
- 1 tsp (5 ml) Dijon mustard
- 9 tbsp (135 ml) extra-virgin olive oil
- 1/2 tsp (2.5 g) fine sea salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- Flaky sea salt (for finishing)
- Optional: 2 tbsp (8 g) chopped fresh chives or microgreens for garnish

Instructions

Short Description:
A bright, seasonal salad of roasted Ontario beets, creamy local goat cheese, toasted nuts, and peppery mixed greens, dressed with a honey-apple cider vinaigrette. It balances earthy beets with tangy cheese and a sweet-sharp dressing.

Regional Notes:
This Ontario version highlights locally grown beets and locally produced goat cheese (chevre), and frequently uses walnuts or pecans from regional producers. The dressing leans on apple cider vinegar and Ontario honey for a distinctly local flavor profile.

1. Preheat the oven to 400°F (200°C). Scrub beets clean and trim the tops and roots. Wrap each beet loosely in aluminum foil (or place in a covered roasting pan).
2. Roast beets until tender when pierced with a knife, about 45–60 minutes depending on size. Remove from oven and let cool until easy to handle.
3. While beets roast, toast the nuts: heat a dry skillet over medium heat, add walnuts or pecans and toast, shaking the pan, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool.
4. Make the vinaigrette: in a jar or small bowl combine minced shallot, apple cider vinegar, lemon juice (if using), honey, Dijon mustard, salt, and pepper. Whisk or shake to combine, then slowly whisk in the olive oil until emulsified. Taste and adjust salt, pepper, or honey as needed.
5. When beets are cool enough to handle, slip off the skins with your fingers or a small knife (they should peel easily). Slice or wedge the beets into 1/4–1/2 inch (6–12 mm) pieces.
6. In a large bowl, toss the mixed greens with about half of the vinaigrette to lightly coat (you can add more to taste). Arrange dressed greens on a serving platter or divide among 4 plates.
7. Distribute roasted beet pieces on top of the greens. Scatter crumbled goat cheese and toasted nuts over the salad.
8. Drizzle any remaining vinaigrette over the plated salads, finish with a few pinches of flaky sea salt, a crack of black pepper, and garnish with chopped chives or microgreens if using.
9. Serve immediately at room temperature as a salad course. Leftover dressing will keep refrigerated up to 5 days; toss greens just before serving.