Equipment
Ingredients
Salad Base
- 4 beets, medium, scrubbed and trimmed
- 120 g mixed salad greens, washed and dried
Toppings
- 60 g goat cheese, crumbled
- 50 g walnuts, halves or large pieces
Balsamic Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml balsamic vinegar
- 5 g dijon mustard
- 7 g honey
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200°C/400°F.
Wrap each scrubbed beet individually in aluminum foil and place on a baking sheet. Roast at 200°C/400°F for 40 to 45 minutes, or until a knife easily pierces the center.
Remove the beets from the oven, carefully open the foil to let steam escape, and allow them to cool until they can be comfortably handled. Rub the skins off using a paper towel, then cut the beets into bite-sized cubes.
While the beets cool, place the walnuts in a dry small skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove from heat and let cool.
In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, kosher salt, and black pepper until completely smooth and emulsified.
Spread the mixed salad greens evenly over a large platter or shallow salad bowl.
Scatter the diced roasted beets, crumbled goat cheese, and toasted walnuts over the greens. Drizzle the balsamic vinaigrette over the top immediately before serving.
Chef's Notes
- Toaling nuts releases their essential oils, fundamentally changing their flavor profile from raw and bitter to rich and buttery. Do not skip this step.
- The Dijon mustard in the dressing isn't just for flavor; it contains mucilage, a natural emulsifier that prevents the oil and vinegar from immediately separating.
- For a less messy preparation, golden beets or chioggia (candy cane) beets can be substituted for red beets, offering a milder, sweeter flavor without the intense crimson bleed.
- If preparing ahead of time, keep the vinaigrette, greens, toasted nuts, cheese, and beets in separate airtight containers in the refrigerator, assembling only when ready to eat.
Storage
Refrigerator: 2 days — Store components separately; dress immediately before serving to prevent wilting.
