Description
A vibrant and refreshing Beet Salad featuring tender roasted beets, crisp greens, tangy Granny Smith apple slices, creamy goat cheese, and crunchy toasted walnuts, all dressed with a flavorful balsamic vinaigrette. Perfect for a light lunch or a side dish to elevate any meal.
Ingredients
Scale
Salad
- 4 to 5 medium beets (red, golden, or a mix)
- 2 cups salad greens (arugula or spring mix)
- 1 Granny Smith apple, thinly sliced
- ½ shallot, thinly sliced
- ½ cup soft goat cheese, crumbled
- ¼ cup toasted walnuts
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 small garlic clove, minced
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Place each beet on a piece of foil, drizzle with olive oil, and season with salt and pepper. Wrap the beets tightly in foil to seal in moisture and roast them in the oven for 35 to 60 minutes, until they are fork-tender.
- Cool and Slice the Beets: Remove the roasted beets from the oven and let them cool completely. Once cooled, peel off the skins under running water for easier removal, then slice the beets into 1-inch wedges.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, and Dijon mustard. Season the dressing with salt and freshly ground black pepper according to your taste preferences.
- Assemble the Salad: In a large mixing bowl, combine the roasted beet wedges, salad greens, thinly sliced Granny Smith apple, and shallot slices. Drizzle the balsamic vinaigrette over the salad and gently toss to evenly coat all ingredients.
- Add Toppings: Sprinkle the crumbled goat cheese and toasted walnuts evenly over the salad to add creamy and crunchy textures.
- Serve: Transfer the salad to serving plates and enjoy immediately for the freshest flavors and textures.
Notes
- Roasting time for beets can vary based on size; check tenderness with a fork after 35 minutes.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- You can prepare beets and dressing ahead of time; store beets refrigerated and toss salad just before serving.
- For a vegan version, omit goat cheese or substitute with a plant-based cheese alternative.
- Adjust the amount of maple syrup in the dressing to balance sweetness to taste.
