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Whenever I want something light but still filling, I whip up this roasted beet and goat cheese salad. Freshly roasting beets at home gives them the best flavor and texture, way better than anything from a package. Pair that with creamy goat cheese and some crunchy toasted walnuts and lunch just turned into something I actually crave. The tangy dressing brings it all together, and a little maple makes it just sweet enough.
I started making this all the time once I tasted how good oven roasted beets are. I brought it to family get-togethers and nobody ever left it behind on the table—it always gets eaten first.
Ingredients List
- Red wine vinegar: adds some acid; apple cider vinegar can take its place
- Goat cheese: for creamy, zippy flavor; let it sit out a bit so you can crumble it. If goat cheese isn’t handy, grab some feta
- Avocado: brings a buttery vibe; find one that’s just soft when you squeeze it
- Maple syrup: a bit of maple smooths out the dressing’s flavor; real maple syrup is best for taste
- Baby arugula or mixed greens: arugula gives a peppery punch, but you can swap in spinach or whatever greens look freshest
- Olive oil: keeps your vinaigrette nice and silky; extra virgin works great
- Walnuts: toast them for deep crunch, but starting with raw walnuts is tastier
- Dijon mustard: keeps the vinaigrette together and adds a tasty kick—grab one that doesn’t have much junk in it
- Whole beets: pick the heavy, firm ones; skip shriveled or mushy ones for best results
- Salt and pepper: I always reach for flaky salt and grind pepper fresh for the best taste
Detailed Easy Steps
- Throw Together the Salad:
- Layer your greens into a big bowl. Give them a toss with a little of the vinaigrette. Now place the sliced beets, bits of avocado, hunks of goat cheese, and toasted walnuts over it all. Toss everything once or twice so it doesn’t get mushy, then add more dressing if you feel like it. Eat right away for the best crunch.
- Toast Walnuts for Flavor:
- Heat a dry pan on medium. Spread those walnuts out and stir them a lot for about three to five minutes, just until they smell toasty and begin to darken. Let them cool completely—this makes them extra snappy.
- Shake Up a Tangy Vinaigrette:
- In a jar, combine olive oil, vinegar, maple, and Dijon. Throw in plenty of salt and pepper. Screw tight and really shake it up until it’s creamy. Dip some greens in and taste—adjust if something’s missing.
- Roast the Beets your Way:
- Fire up your oven at four hundred. Wrap the beets in foil, place them on a baking tray, and set them in the oven. Let them roast for about an hour—poke them with a fork to check for softness. Cool them down until you can touch, then slip off the skins with your fingers or a towel. Cut into wedges.
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I could eat this for lunch almost every day, especially during spring when beets from the market are super bright. The walnuts always make me think of my grandma—she loved an extra handful for crunch.
How to Keep it Fresh
To prep ahead, roast your beets, toast your nuts, and stir up the dressing the night before. Store these parts in their own containers to keep your greens crisp. Cut the avocado and put it all together just before you plan to eat so nothing gets mushy or brown.
Ingredient Swaps
No goat cheese? Feta brings a saltier punch. Want less spice? Use baby spinach instead of peppery arugula. Swap in pecans for walnuts if that's what’s in the pantry. Honey works if you’re out of maple syrup. This dressing still works even if you don't have every single thing matched up.
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Fun Ways to Serve
Enjoy as a light lunch on its own or make it a showy start for dinner guests. Grill some chicken or toss in lentils to make things heartier. It’s tasty next to roasted meats or as a festive side for holiday meals, too.
Background and Origin
You’ll find roast beet salads all over Europe and the Mediterranean—those places love root veggies and tart cheese. This one feels Americanized with goat cheese and toasted walnuts. It’s all about bringing out the best in simple foods by roasting and whipping up a bold dressing.
Frequently Asked Questions About Recipes
- → How do you prepare beets for this salad?
All you need to do is pop whole beets in foil and roast at 400°F for roughly an hour, or till a fork pushes in easy. Let them cool off, peel off the skin, and slice them up.
- → What can I swap in for goat cheese?
Sure thing! Try using feta for a salty, zippy twist that's still great with the sweet beets.
- → Which greens taste best with it?
If you want a peppery punch, go with arugula. But baby kale, spinach, or a tender mixed green works well too.
- → Why should I toast my walnuts?
It brings out a deep flavor and gives the nuts a nice crunch. You'll notice the difference next to the creamy bits and soft beets.
- → What's in the homemade vinaigrette?
Just shake up olive oil, Dijon, a splash of vinegar, and maple syrup in a jar. Pour it on right before you eat.
- → Can you make this ahead of time?
For sure! Roast your beets and have it all chopped and ready. Toss it all together and drizzle with dressing just before you dig in.