Can’t beat a good summer beet salad! 🙂 This sweet and rich, vibrant root vegetable is one of tastiest to compliment with greens, cheese, nuts and fresh dill. The balsamic vinaigrette dressing kicks it up a notch with a pungent flavour.Â
Beets are one of those hearty and versatile vegetable that will keep for 1-3 months once picked from the garden. I remember on the farm we had such an abundance of beets and other vegetables. When beets were ready to harvest, we would place them in large containers, mainly bushels and store them in a cool dark place in the barn. Mom would gradually bring them in to start her canning. She would can jars and jars of them so we could enjoy them year round.Â
Many will roast beets to compliment different dishes and it is a great way to enjoy this healthy vegetable. I have seen boiled beets as well and however way you prepare them, they are such a delicious, and vibrant vegetable to add to any dish.Â
RECIPE INGREDIENTS
Beets: I used medium organic beets and season with salt and pepper, and coat with olive oilÂ
Vinaigrette: combine extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper
Greens: I used a variety of greens, baby spinach, arugula, kale, baby romaine, green and red leaf Â
Goat cheese: I really like the flavour and the creaminess of goat cheese, and it compliments the flavour of beets
Walnuts: adds texture to this saladÂ
WHEN MAKING THIS RECIPE:
Place the beets on aluminum foil and coat with olive oil, season with salt and pepper, then wrap them with the foil and place on a baking sheet, baking dish or directly on the oven rack. Roast for 50 minutes to 1 hour, depending on the size, until tender. Check with a fork or sharp knife. Unwrap beets and allow to cool. While the beets are still warm but cool enough to handle, peel off and discard the skins. Slice them to about ½ thickness, and place in bowl, and drizzle some of the vinaigrette over the beets.Â
While the beets are in the oven, make the dressing. Whisk together, olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper. Set aside.Â
To serve divide them onto serving plates. Place the greens in a medium bowl, and toss with the vinaigrette to moisten. Place the greens over the beets, crumble goat cheese, and walnut on top. Drizzle the remaining vinaigrette and serve at room temperature.
PAIRING THIS DELICIOUS SALAD
Roasted Beet Salad with Greens, Goat Cheese and Walnuts
Equipment
- mixing bowls
Ingredients
- 4 medium beets, greens removed
- 1 tbsp olive oil
- salt and pepper
Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp honey
- 1 1/2 tsp Dijon mustard
- salt and pepper
- 4 cups variety of greens
- 4 oz goat cheese, crumbled
- 1/2 cup walnuts
- 2 sprigs of dill for garnishing
Instructions
Roasting the Beets:
- Preheat oven to 425°F. Remove the greens, then wash and scrub the beets. Option is to add the greens to the salad, they make a great addition. Place the beets in aluminum foil, and coat with olive oil, and season with salt and pepper, then wrap them with the foil and place on a baking sheet, baking dish or directly on the oven rack. Roast for 50 minutes to 1hour, depending on the size, until tender. Check by inserting a sharp paring knife in the middle. Unwrap beets and allow to cool.   Â
- While the beets are still warm, but cool enough to handle, peel off and discard the skins. Slice them to about ½ thickness, and place in bowl, and drizzle some of the vinaigrette over the beets. Then divide them onto serving plates.
Vinaigrette:
- While the beets are in the oven, whisk together, olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper. Set aside.
Greens:
- Place the greens in a medium bowl, and toss with the vinaigrette to moisten. Place the greens over the beets, crumble goat cheese, and walnut on top. Drizzle the remaining vinaigrette and serve room temperature. Garnish with dill.
Nutrition
