Salad: United States – Colorado (Rocky Mountain United States) – Colorado Beet Salad

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 1 lb (450 g) mixed beets (about 3–4 medium), tops trimmed and scrubbed
- 4 oz (115 g) goat cheese, crumbled (preferably from a Colorado farm)
- 5 oz (140 g) mixed salad greens (spring mix or arugula blend)
- 1/4 small red onion, thinly sliced (about 2 tbsp / 20 g)
- 1/3 cup (35 g) walnuts, toasted and roughly chopped
- 3 tbsp (45 ml) Colorado honey
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 1/2 tbsp (22 ml) apple cider vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 small shallot, minced (about 2 tbsp / 30 ml)
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (6 g) fresh chives, chopped (or substitute fresh thyme leaves)

Instructions

Short Description:
A bright, room-temperature salad of roasted local beets, tangy Colorado farm goat cheese, toasted walnuts, and peppery greens, finished with a honey-Dijon vinaigrette made with Colorado honey.

Regional Notes:
This Colorado variation highlights locally grown beets and goat cheese from regional farms and uses Colorado honey in the dressing to emphasize local produce and flavors. The salad favors roasted beets and a simple honey-forward vinaigrette, distinguishing it from raw or purely vinegar-forward beet preparations found elsewhere.

1. Preheat the oven to 400°F (200°C). Toss whole, trimmed beets with 1 tsp (5 ml) olive oil and a pinch of salt, wrap individually in aluminum foil, and place on a baking sheet.
2. Roast the beets until a paring knife slips in easily, 45–60 minutes depending on size. Remove from oven and let cool until you can handle them, about 20–30 minutes.
3. While beets roast, toast the walnuts in a dry skillet over medium heat, shaking the pan, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool, then roughly chop.
4. Make the vinaigrette: in a small bowl whisk together Colorado honey, apple cider vinegar, Dijon mustard, minced shallot, lemon juice, 1/2 tsp (3 g) kosher salt, and 1/4 tsp (1 g) black pepper. Whisk in 3 tbsp (45 ml) extra-virgin olive oil in a slow stream until emulsified. Taste and adjust seasoning.
5. Peel the cooled beets by rubbing the skins off with your fingers or a paper towel; trim ends and slice into 1/4–1/2 inch (6–12 mm) rounds or wedges.
6. On a large platter or in a salad bowl, arrange the mixed greens. Scatter sliced beets over the greens, sprinkle with crumbled Colorado goat cheese, toasted walnuts, and thin red onion slices. Sprinkle chopped chives over the top.
7. Drizzle the vinaigrette evenly over the salad (reserve a little for guests who prefer less). Gently toss a few times to combine or leave arranged and serve with dressing on the side. Finish with a light grind of black pepper and, if desired, a tiny extra drizzle of honey.
8. Serve at room temperature. Leftover dressing keeps refrigerated up to 5 days; store beets separately for best texture.