Ingredients and preparation
This vibrant and flavorful salad begins with a few simple, high-quality ingredients that come together to create a dish that is both elegant and satisfying. The earthy sweetness of roasted beets pairs beautifully with the tangy creaminess of goat cheese, while toasted nuts and a light vinaigrette add texture and brightness.
Ingredients:
- 4 medium beets (red or golden, or a mix)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups mixed salad greens (such as arugula, spinach, or baby kale)
- 4 ounces goat cheese, crumbled
- 1/4 cup walnuts or pecans, toasted and roughly chopped
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey (optional, for added sweetness)
- 3 tablespoons extra virgin olive oil (for vinaigrette)
Preparation:
- Roast the beets: Preheat the oven to 400°F (200°C). Wash the beets thoroughly and trim off the tops and roots. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45–60 minutes, or until a knife easily pierces through the center. Allow to cool slightly, then peel the skins off using a paper towel or your hands. Slice or cube the beets as desired.
- Prepare the vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey (if using). Slowly drizzle in the extra virgin olive oil while whisking continuously to emulsify. Season with salt and pepper to taste.
- Toast the nuts: In a dry skillet over medium heat, toast the walnuts or pecans for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool.
Assembling the salad
To assemble the salad, begin by placing the mixed greens in a large serving bowl or on individual plates. Arrange them in a loose, even layer to create a fresh, vibrant base. Next, distribute the roasted beet slices or cubes evenly over the greens, allowing their rich color to contrast beautifully with the leafy greens.
Sprinkle the crumbled goat cheese generously over the salad. The creamy texture and tangy flavor of the cheese will complement the sweetness of the beets and add a luxurious mouthfeel. Follow with the toasted walnuts or pecans, scattering them across the top for a satisfying crunch and nutty depth.
Drizzle the prepared balsamic vinaigrette over the entire salad just before serving. Use a light hand to avoid overwhelming the delicate flavors, but ensure each component receives a touch of the dressing. For a more refined presentation, consider serving the vinaigrette on the side, allowing guests to dress their own portions to taste.
For an added touch of elegance, you can garnish the salad with a few microgreens or a sprinkle of freshly cracked black pepper. If using both red and golden beets, alternate their placement for a visually striking effect. Serve immediately to enjoy the contrast of textures and flavors at their peak.
Serving suggestions and variations
This salad is incredibly versatile and can be adapted to suit a variety of occasions and palates. For a light lunch or elegant starter, serve it on individual plates with a slice of crusty baguette or a few crostini on the side. The creamy goat cheese and earthy beets pair beautifully with a crisp white wine such as Sauvignon Blanc or a dry rosé.
To transform the salad into a more substantial main course, consider adding a protein such as grilled chicken breast, seared salmon, or even thinly sliced steak. For a vegetarian option, roasted chickpeas or lentils can add both texture and protein without overpowering the delicate balance of flavors.
Seasonal variations can keep this salad fresh and exciting throughout the year. In the summer, try adding fresh berries like raspberries or blackberries for a burst of sweetness and color. In the fall, thinly sliced apples or pears make a lovely addition, especially when paired with a touch of cinnamon in the vinaigrette. During the winter months, roasted root vegetables such as carrots or parsnips can add warmth and heartiness.
For a different flavor profile, experiment with alternative cheeses such as blue cheese or feta, which offer a more pungent contrast to the sweet beets. You can also swap the nuts for pistachios, almonds, or hazelnuts, depending on your preference or what you have on hand.
If you’re serving this salad at a gathering or dinner party, consider presenting it on a large platter for a dramatic and inviting centerpiece. Arrange the ingredients in layers or sections to showcase the vibrant colors and textures, and allow guests to serve themselves. This not only makes for a beautiful presentation but also encourages conversation and interaction around the table.