With the new season often comes a desire for some new meal ideas. As we wave bye-bye to winter and the filling foods that helped us get through it, it’s time to greet spring with some freshness. This roasted beet salad with walnuts, goat cheese & honey-Dijon vinaigrette is one of several lighter fare options from Jennifer Segal at Once Upon a Chef.
Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette
Servings: 6 to 8
Prep Time: 20 Minutes
Total Time: 20 Minutes
Shopping List
For the vinaigrette:
- 2 tablespoons honey
- 1½ tablespoons Dijon mustard
- 3 tablespoons red wine vinegar
- 1½ tablespoons minced shallots
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup plus 2 tablespoons vegetable oil
For the salad:
- 10 ounces mixed greens
- About ½ lb vacuum-packed roasted beets, cut into wedges (see note below if you’d like to roast your own beets)
- ½ cup walnuts, coarsely chopped
- 3 ounces goat cheese
Instructions
For the vinaigrette:
- In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper.
- Whisking constantly, slowly add the oil in a steady stream.
(Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) - Taste and adjust seasoning if necessary.
For the salad:
- Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine.
- Add as much of the remaining vinaigrette as desired and toss again.
- Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese.
- Serve immediately.
Note: Roasting Your Own Beets
If you’d like to roast your own beets, you’ll need 1 bunch of medium beets (about 3). Here’s how to do it:
- Heat oven to 425°F and set an oven rack to the middle position.
- Wipe or scrub the beets clean; then trim stems down to one inch (leave “tails” on).
- Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, and then wrap foil around the beets to form a neat packet.
- Roast directly on a rack in the middle of the oven until tender, about 1 hour.
- Test for doneness by piercing the largest beet with a knife. If it enters easily, it’s done.
- Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
Make-ahead instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let it sit at room temperature for about 30 minutes, and then shake to re-emulsify.
