Save I first made this salad on a rainy Tuesday when I needed something bright and alive on the plate. The beets stained my fingers pink and I didnt care one bit.
My sister watched me assemble this once and said it looked like jewels scattered across the plate. We ate it standing up in the kitchen because neither of us could wait to sit down.
- 3 medium beets: Roasting concentrates their natural sweetness and gives them that velvety tender texture that raw beets never achieve
- 120 g goat cheese: Bring this to room temperature before crumbling so it yields soft creamy chunks rather than breaking into tiny crumbles
- 60 g walnuts: These add the essential crunch that makes each bite interesting especially if you toast them lightly first
- 120 g mixed salad greens: Choose something with peppery arugula or baby spinach to stand up to the sweet beets and rich cheese
- 3 tbsp extra-virgin olive oil: Use the good stuff here since the dressing is simple and the oil flavor really comes through
- 1½ tbsp balsamic vinegar: Adds just enough acidity to cut through the creamy cheese and sweet beets
- 1 tsp Dijon mustard: This is what makes the dressing stay emulsified instead of separating into an oily mess
- 1 tsp honey: Balances the sharp vinegar and brings out the natural sweetness of the roasted beets
- Roast the beets until tender:
- Wrap each beet in foil and roast at 200°C for about 40 minutes until they surrender easily to a knife then peel while still warm.
- Make the dressing:
- Whisk the olive oil vinegar mustard honey salt and pepper until thick and creamy then taste and adjust until it sings.
- Assemble the salad:
- Arrange your greens on a platter and tuck in those ruby beet chunks then scatter goat cheese and walnuts over everything like confetti.
- Finish and serve:
- Drizzle the dressing right before serving and let guests toss it themselves at the table so nothing gets soggy.
Save This showed up on our Christmas table last year and everyone ignored the ham for a solid ten minutes. The colors against the white china made the whole room feel festive without trying too hard.
Ive swapped in pecans when the walnut bag was empty and honestly loved the buttery difference. Feta works if you need something saltier and crumblier though it changes the whole personality of the dish.
The beets can roast up to two days ahead and sit in the fridge waiting for their moment. Just keep them undressed and separate from the greens until youre ready to eat.
A chilled glass of Sauvignon Blanc makes this feel like restaurant food without the fuss. This salad works as a starter or can hold its own as a light main with crusty bread on the side.
- Toast the walnuts in a dry pan for three minutes and your kitchen will smell incredible
- Use golden beets if you want less staining though the red ones taste sweeter
- Keep any leftover dressing in a jar it stays fresh for a week
Save Simple food that looks like you tried harder than you actually did. Thats the kind of recipe worth keeping.
Recipe FAQs
- → How do I roast beets properly?
Preheat the oven to 200°C (400°F), wrap each beet in foil, and roast for 35–40 minutes until tender when pierced with a knife.
- → Can I substitute walnuts with other nuts?
Yes, pecans can be used instead of walnuts to provide a similar crunch and flavor profile.
- → What greens work best in this salad?
Mixed salad greens such as arugula, spinach, or spring mix complement the flavors well.
- → How is the dressing made?
Whisk together extra-virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
- → Can the walnuts be toasted?
Yes, lightly toasting walnuts in a dry skillet for 2–3 minutes enhances their crunch and aroma.