📝 About This Recipe
This vibrant salad celebrates the natural sweetness of earth-bound beets, transformed through the magic of high-heat roasting into tender, caramelized jewels. By utilizing a specific low-sodium chèvre and a bright, citrus-forward vinaigrette, we elevate the dish's profile without relying on heavy salt. It is a sophisticated interplay of textures—crunchy toasted walnuts, velvety cheese, and crisp baby greens—that proves heart-healthy dining can be truly gourmet.
🥗 Ingredients
The Roasted Beets
- 3-4 medium Fresh Beets (mixed colors like red and golden, stems removed)
- 1 tablespoon Extra Virgin Olive Oil (for roasting)
- 2 sprigs Fresh Thyme (whole)
- 1/4 teaspoon Black Pepper (freshly cracked)
Citrus-Balsamic Vinaigrette
- 2 tablespoons Balsamic Vinegar (aged or high-quality)
- 2 tablespoons Orange Juice (freshly squeezed)
- 1 teaspoon Dijon Mustard (low-sodium variety if available)
- 1/4 cup Extra Virgin Olive Oil (cold-pressed)
- 1 teaspoon Honey (to balance acidity)
- 1 small Shallot (very finely minced)
Salad Base & Toppings
- 5 cups Arugula or Baby Spinach (washed and dried thoroughly)
- 4 ounces Low-Sodium Goat Cheese (crumbled (look for 'no salt added' or 'heart-healthy' labels))
- 1/2 cup Walnut Halves (raw and unsalted)
- 2 tablespoons Fresh Parsley (roughly chopped)
- 1 teaspoon Orange Zest (for a bright finish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Scrub the beets thoroughly under cold water to remove any dirt, but leave the skins on for roasting to lock in moisture.
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2
Place each beet on a small square of aluminum foil. Drizzle with a tiny bit of olive oil and top with a few thyme leaves and cracked pepper. Fold the foil tightly to create individual pouches.
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3
Place the pouches on a baking sheet and roast for 45 to 60 minutes. They are done when a sharp knife slides into the center with no resistance.
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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, shaking the pan frequently, until they smell nutty and turn golden brown. Remove from heat immediately.
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5
Prepare the vinaigrette by whisking together the minced shallot, balsamic vinegar, orange juice, honey, and Dijon mustard in a small bowl.
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6
Slowly stream in the 1/4 cup of olive oil while whisking vigorously to emulsify the dressing into a smooth, thick consistency.
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7
Once the beets are finished, let them cool in their pouches for 10 minutes. This steaming effect makes the skins slip off easily.
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8
Using a paper towel to protect your hands from staining, gently rub the skins off the beets. Slice them into 1/2-inch thick wedges or rounds.
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9
In a large mixing bowl, toss the arugula or spinach with just enough dressing to lightly coat the leaves. Arrange the greens on a large serving platter.
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10
Place the sliced beets over the greens. If using both red and golden beets, keep them slightly separated until plating to prevent the red pigment from bleeding into the golden ones.
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11
Crumble the low-sodium goat cheese over the top and sprinkle with the toasted walnuts.
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12
Drizzle the remaining vinaigrette over the beets and cheese. Garnish with fresh parsley and orange zest for a final pop of color and aroma.
💡 Chef's Tips
To prevent staining your hands, wear thin food-grade gloves when peeling and slicing the beets. If you cannot find low-sodium goat cheese, use a very fresh, soft Ricotta which is naturally lower in sodium than aged cheeses. For extra flavor without salt, add a splash of balsamic glaze as a decorative finish just before serving. Roast the beets a day in advance and keep them chilled; cold beets provide a wonderful temperature contrast to the toasted nuts. Ensure your greens are bone-dry using a salad spinner so the dressing clings to the leaves rather than pooling at the bottom.
🍽️ Serving Suggestions
Pair this salad with a crisp, unoaked Chardonnay or a sparkling water infused with cucumber and mint. Serve alongside a piece of grilled lemon-herb chicken or pan-seared salmon for a complete meal. Accompany with a slice of crusty, unsalted sourdough bread to soak up the leftover citrus vinaigrette. This makes a stunning starter for a spring dinner party or a light, refreshing Sunday brunch centerpiece.