Roasted Beetroot Walnut Salad (Printer-friendly)

Earthy roasted beetroot combined with walnuts and goat cheese drizzled with a balsamic vinaigrette.

# What You Need:

→ Vegetables

01 - 4 medium beetroots, trimmed and scrubbed
02 - 3 1/2 cups mixed salad greens (arugula, spinach, watercress)

→ Nuts

03 - 2 1/2 ounces walnut halves

→ Cheese

04 - 3 1/2 ounces goat cheese, crumbled

→ Dressing

05 - 3 tablespoons extra virgin olive oil
06 - 1 1/2 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Preheat the oven to 400°F (200°C).
02 - Wrap each beetroot in aluminum foil and place on a baking tray. Roast for 35 to 40 minutes until tender when pierced with a knife.
03 - Allow roasted beetroots to cool slightly, then peel and cut into wedges.
04 - Toast walnut halves in a dry frying pan over medium heat for 2 to 3 minutes, stirring frequently until fragrant. Remove from heat and set aside.
05 - In a small mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper until emulsified.
06 - Arrange mixed salad greens on a large serving platter or individual plates. Distribute beetroot wedges, crumbled goat cheese, and toasted walnuts evenly on top.
07 - Drizzle the prepared dressing over the salad just before serving to preserve freshness.

# Expert Tips:

01 -
  • The beetroot roasts until its edges caramelize slightly, giving you pockets of concentrated sweetness.
  • Toasted walnuts add a smoky crunch that balances the creamy goat cheese beautifully.
  • The balsamic dressing ties everything together without overpowering the vegetables.
  • It looks stunning on the table and comes together with minimal fuss.
02 -
  • Dont skip wrapping the beetroots in foil, it traps steam and makes peeling effortless.
  • Toast the walnuts in a dry pan and watch them closely, they go from perfect to burnt in seconds.
  • Dress the salad right before serving so the greens stay crisp and dont wilt under the vinaigrette.
03 -
  • Roast extra beetroots and toss them into grain bowls or sandwiches throughout the week.
  • If you want deeper caramelization, unwrap the beetroots for the last 5 minutes of roasting to let the edges crisp.
  • A pinch of flaky sea salt on top just before serving makes every bite feel more intentional.

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