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


For the vinaigrette:

        1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper.
        2. 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.)
        3. Taste and adjust seasoning if necessary.

For the salad:

        1. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine.
        2. Add as much of the remaining vinaigrette as desired and toss again.
        3. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese.
        4. 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.

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