Roasted Beet Salad with Walnuts and Goat Cheese
π Total Time: 1 hour 40 minutes
π₯ Recipe Category: Vegetable
π Keywords: Weeknight, < 4 Hours
π¨βπ³ Servings: Not specified
Description:
This Roasted Beet Salad with Walnuts and Goat Cheese is a sensational dish, perfect for any occasion. Whether you’re looking for a flavorful weeknight meal or an elegant addition to your holiday spread, this salad delivers. The beauty of this recipe lies in its simplicity and versatility. With minimal prep time and a handful of wholesome ingredients, you can create a dish that’s as visually stunning as it is delicious. The combination of earthy beets, crunchy walnuts, tangy goat cheese, and vibrant spinach leaves is sure to tantalize your taste buds and impress your guests. Plus, you can easily prepare the components ahead of time and assemble them just before serving, making it an ideal option for busy days or special occasions like Thanksgiving.
Ingredients:
- 1/2 cup walnut halves
- 2 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 6 beets
- 1/3 cup red onion, thinly sliced
- 6 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 teaspoon fresh ground black pepper
- 3 cups fresh spinach leaves
- 2 ounces goat cheese, crumbled
Instructions:
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Preheat the oven: Begin by preheating your oven to 350Β°F (175Β°C). This ensures that it’s ready when you need to roast the walnuts and beets.
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Prepare the walnuts: In a small bowl, combine the walnut halves with olive oil, kosher salt, and fresh ground black pepper. Toss well to coat the nuts evenly with the seasonings.
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Toast the walnuts: Spread the seasoned walnuts on a baking sheet in a single layer. Toast them in the preheated oven for about 7-10 minutes, or until they’re fragrant and lightly browned. Once toasted, remove them from the oven and set aside to cool.
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Roast the beets: While the walnuts are toasting, prepare the beets. Individually wrap each beet in foil and place them on a rimmed baking sheet. Roast in the preheated oven at 350Β°F (175Β°C) until they’re tender, which typically takes about 1 1/2 hours.
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Cool and peel the beets: Once the beets are tender, allow them to cool for about 20 minutes. Then, peel the beets by holding them under cold running water and gently rubbing off the skins. Cut the peeled beets into 1/2-inch wedges and transfer them to a large mixing bowl.
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Combine ingredients: Add the toasted walnuts and thinly sliced red onion to the bowl with the beets.
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Prepare the dressing: In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, sugar, and fresh ground black pepper until well combined. Taste the dressing and adjust the seasonings according to your preference.
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Toss the salad: Pour the prepared dressing over the beets, walnuts, and onion in the mixing bowl. Gently toss everything together until the ingredients are evenly coated with the dressing. Allow the salad to sit at room temperature for at least 1 hour to allow the flavors to meld together.
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Assemble the salad: Just before serving, arrange the fresh spinach leaves in individual bowls or on a large platter. Top with the marinated beet and walnut mixture. Finally, crumble the goat cheese over the salad for a creamy and tangy finish.
This Roasted Beet Salad with Walnuts and Goat Cheese is a delightful combination of flavors and textures that will elevate any meal. Whether you enjoy it as a light lunch, a side dish, or a colorful starter, it’s sure to become a favorite in your recipe collection. Enjoy! π₯π½οΈ
