roasted beet and goat cheese salad with walnut vinaigrette

My husband has been ordering beet and goat cheese salads from every menu in town. Seriously, whenever we go out, this seems to be his go-to salad, and for good reason. It’s good!

Beets will forever remind me of my father. He loved them and made them fairly often. I don’t recall exactly how he served them, but I do remember trying them as a child and being pleasantly surprised at the taste. I also remember being afraid to try them probably because you don’t hear of too many kids who go gaga over beets. I’d encourage you to give these a try if you’ve never had them.

This salad combines goat cheese with the roasted beets and toasted walnuts. The flavors are wonderful together as are the various textures that include crunch, crisp, and creamy. The walnut vinaigrette was a nice change from the norm and is fairly easy to make. I added all my ingredients to a small plastic squeeze bottle and shook it to combine.

This salad would look great on your holiday table. I especially love the colors for the Christmas season.

Recipe slightly adapted from Whole Foods Market

roasted beet and goat cheese salad

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Course: Salad

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 8

Author: Marie

Ingredients

For the salad:

• 10 small red beets10 small red beets
• 1 pound mixed greens1 pound mixed greens
• 5 ounces arugula5 ounces arugula
• 1/2 cup walnut pieces , toasted1/2 cup walnut pieces , toasted
• 4 ounces goat cheese , crumbled4 ounces goat cheese , crumbled

For the dressing:

• 1/2 cup red wine or sherry vinegar1/2 cup red wine or sherry vinegar
• 1 teaspoon of Dijon mustard1 teaspoon of Dijon mustard
• 1/4 teaspoon of honey1/4 teaspoon of honey
• 1 clove garlic , finely minced1 clove garlic , finely minced
• 1/2 cup walnut oil1/2 cup walnut oil
• 1/4 cup olive oil1/4 cup olive oil
• ground black pepper to taste ground black pepper to taste

Instructions

• Heat oven to 400 degrees
• Place beets on sheet of aluminum foil and make pouch to seal beets inside.
• Place in oven on top of cookie sheet and bake for about 40 minutes and then remove and continue to allow beets to steam inside pouch for another 10 minutes or so.
• Open pouch and let beets cool
• In the meantime, make the dressing by combining all dressing ingredients in a bowl or plastic bottle and stir or shake to combine. Set aside
• When beets have cooled, remove and discard skin, and cut into bite-sized pieces
• Mix beets with 1/2 of the salad dressing and use the remaining dressing to dress the greens.
• Transfer greens to plates and top with nuts and cheese.

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