Roasted Beet Salad (Printable Recipe)
A colorful salad with roasted beets, goat cheese, walnuts, and honey-Dijon vinaigrette.
# Ingredients You'll Need:
→ Honey-Dijon Vinaigrette
01 -
2 tablespoons honey
02 -
1½ tablespoons Dijon mustard
03 -
3 tablespoons red wine vinegar
04 -
1½ tablespoons minced shallots
05 -
½ teaspoon salt
06 -
¼ teaspoon ground black pepper
07 -
¼ cup plus 2 tablespoons vegetable oil
→ Salad Components
08 -
10 ounces mixed greens
09 -
½ lb vacuum-packed roasted beets, cut into wedges
10 -
½ cup walnuts, coarsely chopped
11 -
3 ounces goat cheese
# Steps to Follow:
01 -
In a small bowl, whisk together honey, Dijon mustard, red wine vinegar, minced shallots, salt and pepper until well combined.
02 -
While whisking constantly, slowly add vegetable oil in a steady stream until dressing is emulsified. Alternatively, combine all ingredients in a jar, cover with lid, and shake vigorously to blend.
03 -
Taste vinaigrette and adjust seasoning as needed with additional salt or vinegar to preference.
04 -
Place mixed greens in a large bowl, drizzle with half the vinaigrette and toss to combine. Add remaining vinaigrette as desired and toss again.
05 -
Arrange dressed greens on a large platter or divide onto individual plates. Top with roasted beet wedges, chopped walnuts, and crumbled goat cheese. Serve immediately.
# Extra Tips:
01 -
High-quality vacuum-packed roasted beets are available in most grocery produce sections and make preparation effortless
02 -
Dress greens at the last minute to prevent wilting and sogginess
03 -
Add beets last during assembly to prevent pink tinting of other ingredients
04 -
Vinaigrette can be made up to 4 days ahead and stored refrigerated
05 -
Transform into a main course by adding sliced steak, grilled chicken, or pan-seared salmon