📝 About This Recipe
This vibrant salad celebrates the natural sweetness of oven-roasted beets, balanced perfectly by the tangy creaminess of artisanal goat cheese. While beets are higher in natural sugars than leafy greens, roasting them intensifies their flavor, allowing a small portion to go a long way in this sophisticated, moderate-carb dish. Topped with crunchy toasted walnuts and a bright lemon-shallot vinaigrette, it's a restaurant-quality starter or light lunch that proves healthy eating can be truly indulgent.
🥗 Ingredients
The Roasted Beets
- 3 pieces Medium Red or Golden Beets (scrubbed clean with stems removed)
- 1 tablespoon Extra Virgin Olive Oil (for roasting)
- 1/4 teaspoon Sea Salt (to season)
The Vinaigrette
- 1/4 cup Extra Virgin Olive Oil (high quality cold-pressed)
- 1 tablespoon Apple Cider Vinegar (or white balsamic)
- 1 tablespoon Fresh Lemon Juice (strained)
- 1 teaspoon Dijon Mustard (for emulsification)
- 1 small Shallot (very finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
Salad Assembly
- 5 cups Mixed Baby Greens (Arugula, Spinach, or Spring Mix)
- 4 ounces Soft Goat Cheese (Chèvre) (crumbled)
- 1/2 cup Walnut Halves (roughly chopped)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Hemp Hearts (optional for extra healthy fats and crunch)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Prepare a large piece of aluminum foil on a baking sheet.
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2
Place the scrubbed beets on the foil, drizzle with 1 tablespoon of olive oil and a pinch of salt. Fold the foil up tightly to create a sealed packet.
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3
Roast the beets for 45-60 minutes. They are done when a paring knife slides into the center with no resistance. Larger beets may take longer.
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4
While the beets roast, place the walnut halves in a small dry skillet over medium heat. Toast for 3-5 minutes, tossing frequently, until fragrant and golden. Remove immediately to cool.
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5
Prepare the vinaigrette by whisking together the minced shallot, Dijon mustard, lemon juice, and apple cider vinegar in a small bowl.
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6
Slowly stream in the 1/4 cup of olive oil while whisking constantly to create a smooth, emulsified dressing. Season with salt and pepper to taste.
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7
Once the beets are finished roasting, open the foil packet carefully (watch for steam) and let them cool for 10 minutes.
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8
While still warm, use a paper towel to rub the skins off the beets; they should slip right off. Slice the peeled beets into 1/2-inch thick wedges or cubes.
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9
In a large mixing bowl, toss the mixed baby greens with just enough vinaigrette to lightly coat the leaves.
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10
Divide the dressed greens among four plates or one large serving platter.
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11
Arrange the roasted beet pieces over the greens. If using red and golden beets, try to alternate colors for a beautiful visual effect.
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12
Top with the crumbled goat cheese, toasted walnuts, and a sprinkle of hemp hearts if using.
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13
Drizzle the remaining vinaigrette over the top of the beets and cheese.
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14
Garnish with fresh chives and a final crack of black pepper. Serve immediately while the beets are still slightly warm.
💡 Chef's Tips
To prevent the red beet juice from staining your hands, wear thin food-grade gloves when peeling and slicing. Always toast your nuts fresh; the oils in walnuts can go rancid quickly, and toasting revives their earthy flavor. If you find goat cheese too tangy, substitute with creamy Feta or even small dollops of Ricotta for a milder profile. For the best texture, don't dress the greens until the very last second to prevent wilting. Make a double batch of the beets; they store well in the fridge for up to 5 days and are great for quick meal prep.
🍽️ Serving Suggestions
Pair with a crisp, dry Sauvignon Blanc or a chilled Rosé to complement the acidity of the dressing. Serve alongside a grilled chicken breast or a pan-seared salmon fillet for a complete, high-protein meal. Enjoy as a starter for a steak dinner; the earthiness of the beets cuts through the richness of the beef. Add a few slices of avocado on top for extra healthy fats and a boost of creaminess. Accompany with a small bowl of olives and almonds for a Mediterranean-inspired spread.