Description
A vibrant and flavorful beet salad featuring roasted beets, crisp apples, peppery salad greens, creamy goat cheese, and crunchy toasted walnuts, all brought together with a tangy balsamic vinaigrette dressing. This salad is perfect as a refreshing appetizer or light meal.
Ingredients
Scale
Vegetables and Fruits
- 4 to 5 medium beets (red, golden, or a mix)
- 2 cups salad greens (arugula or spring mix)
- 1 Granny Smith apple, thinly sliced
- ½ shallot, thinly sliced
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 small garlic clove, minced
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Toppings
- ½ cup soft goat cheese, crumbled
- ¼ cup toasted walnuts
Instructions
- Roast the Beets: Preheat the oven to 400°F (200°C). Place each beet on a piece of foil, drizzle with olive oil, and season with salt and pepper. Wrap the beets tightly in foil and roast for 35 to 60 minutes until fork-tender.
- Cool and Peel: Remove the roasted beets from the oven and allow them to cool. Once cooled, peel off the skins under running water to make peeling easier, then slice the beets into 1-inch wedges.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, maple syrup, minced garlic, and Dijon mustard. Season the dressing with salt and freshly ground black pepper to taste.
- Assemble the Salad: In a large bowl, combine the roasted beet slices, salad greens, thinly sliced Granny Smith apple, and sliced shallot.
- Add Dressing: Drizzle the prepared balsamic vinaigrette over the salad ingredients and toss gently until everything is evenly coated.
- Add Toppings: Sprinkle the crumbled soft goat cheese and toasted walnuts evenly over the top of the salad.
- Serve: Transfer the salad onto serving plates and enjoy immediately for the best flavor and texture.
Notes
- Roasting time for beets varies depending on their size; check for tenderness with a fork starting at 35 minutes.
- To save time, beets can also be boiled or steamed, but roasting enhances their natural sweetness.
- For a nut-free option, omit walnuts or substitute with toasted pumpkin seeds.
- Use a mix of red and golden beets for a colorful presentation.
- Maple syrup in the dressing can be replaced with honey for a slightly different sweetness profile.
- Leftover salad can be refrigerated for up to 1 day but is best served fresh.
