Description
This salad is a showstopper! Tender roasted beets, creamy goat cheese, crunchy toasted walnuts, and peppery greens come together with a simple balsamic dressing. The vibrant red of the beets “bleeds” into the cheese for a visually stunning effect, perfect for fall gatherings, Halloween, or any time you want a salad that wows.
Ingredients
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4 medium beets, scrubbed (red or a mix of red and golden)
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½ cup goat cheese, crumbled (or feta/avocado for dairy-free)
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½ cup walnuts, toasted (or pecans/almonds/pumpkin seeds)
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4 cups mixed greens or arugula (or spinach/kale)
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2 tbsp balsamic vinegar (or aged balsamic glaze)
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1 tbsp extra-virgin olive oil
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Salt and pepper, to taste
Instructions
Step 1: Roast Beets
Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 40–45 minutes, or until a knife slides in easily. Let cool slightly, then peel and slice into wedges or half-moons.
Step 2: Toast Walnuts
Place walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Transfer to a plate immediately to avoid burning.
Step 3: Dress Greens
In a large bowl, toss the greens with olive oil, balsamic vinegar, salt, and pepper.
Step 4: Assemble Salad
Arrange beet slices over the dressed greens. Sprinkle goat cheese and toasted walnuts on top. Finish with a small pinch of flaky sea salt and a crack of black pepper.
Step 5: Serve
Best served immediately while beets are slightly warm and walnuts are crunchy.
Notes
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Roast beets in foil packets to contain stains and steam them perfectly.
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Wear gloves when peeling to avoid red-stained hands.
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Toast nuts in a dry skillet to boost flavor and crunch.
Nutrition
- Calories: 220 cal Per Serving
- Fat: 16g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g