Roasted-Beet Salad With Goat Cheese and Walnuts
- Total Time
- 2 hours, largely unattended
- Rating
- Comments
- Read comments
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Ingredients
- 3large or 6 medium beets
- ¾cup walnuts
- 6cups torn greens, one type or an assortment
- ⅓cup olive oil
- 2tablespoons red-wine vinegar
- 1tablespoon minced shallot
- 2teaspoons Dijon mustard
- Salt and freshly ground black pepper
- 4ounces goat cheese
Preparation
- Step 1
Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
- Step 2
Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
- Step 3
Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
- Step 4
Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.
Private Notes
Comments
I make too many beets and I dress the beets with the dressing and store them dressed. Then you can whip together a 2nd salad the next day with no trouble at all. The marinated roasted beets are delightful.
This Lady, being short of Shallots, used minced red onion instead. YUM!
Beets, walnuts, and goat cheese remain a delicious combination even if it's become a cliche. This is simple and beautiful. The beets can be roasted and cut in advance. A lovely first course to any dinner.
Really lovely - always looking for more beet salad recipes being 1/2 Danish. This was easy to put together once the beets are roasted. I used blue cheese (Danica, of course). Easy, dressing was a snap to assemble.
I doubled the recipe to make a large serving bowl of salad for buffet. The added dressing in the beets was great for flavor but when I mixed in the beets with the already dressed salad, it added too much dressing. In the future, I will underdress the salad so the beets won't drown things later. My salad had more dressing than it should but still got rave reviews.
A beautiful salad on a cold February day. Used a mix of red and golden beets. With the dark rich greens and white goat cheese, it was a feast for the eyes as well as well as a taste treat.