Salad: United States – Roasted Beet and Goat Cheese Salad with Walnut Crunch

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Additional 1 hr

Total 2 hrs

Ingredients

- 1 lb (450 g) mixed beets (about 4 medium), washed and tops removed
- 1 tbsp (15 ml) olive oil for roasting
- 5 oz (140 g) baby arugula or mixed salad greens
- 4 oz (115 g) goat cheese, crumbled
- 3/4 cup (75 g) walnut halves, roughly chopped
- 2 tbsp (25 g) packed brown sugar
- 1 tbsp (15 ml) unsalted butter (optional, for candied walnuts)
- 3 tbsp (45 ml) extra-virgin olive oil (for vinaigrette)
- 1 tbsp (15 ml) balsamic vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup
- 1 small shallot, finely minced
- 1/4 tsp (1.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 1 tbsp (15 ml) chopped fresh parsley or chives (optional, for garnish)
- Flaky sea salt for finishing (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss whole washed beets with 1 tbsp (15 ml) olive oil and a pinch of salt, wrap individually in foil or place in a covered baking dish, and roast until tender when pierced with a knife, 45–60 minutes depending on size.
2. While beets roast, prepare the candied walnuts: heat a dry skillet over medium. Add walnuts and toast, stirring, until fragrant, 3–4 minutes. Reduce heat to low, add brown sugar and butter (if using), and stir continuously until sugar melts and coats the walnuts, about 1–2 minutes. Immediately transfer to a parchment-lined plate to cool and separate into pieces.
3. Make the vinaigrette: in a small bowl whisk together balsamic vinegar, Dijon mustard, honey, minced shallot, 3 tbsp (45 ml) extra-virgin olive oil, 1/4 tsp (1.5 g) kosher salt, and 1/4 tsp (0.5 g) black pepper. Taste and adjust seasoning.
4. When beets are cool enough to handle, slip off the skins with your fingers or a paring knife and cut into wedges or 1/2-inch (1.5 cm) slices.
5. In a large bowl, toss the baby arugula or mixed greens lightly with about half the vinaigrette (add more to taste). Arrange dressed greens on a serving platter or individual plates.
6. Top the greens with roasted beet slices, scatter crumbled goat cheese and candied walnuts over the top, and drizzle any remaining vinaigrette over the beets and cheese.
7. Finish with chopped parsley or chives and a light sprinkle of flaky sea salt if desired. Serve immediately alongside herb-crusted pork chops or room temperature.