Golden Beet Salad Recipe Surprisingly Delicious Easy
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Golden Beet Salad recipe surprisingly delicious easy Roasted golden beets crunchy walnuts tangy vinaigrette create the perfect salad
Total Time:1 hour 0 minutes
Yield:4 servings 1x
Ingredients
Scale
1.5 pounds golden beets, medium-sized
1/2 cup walnuts, roughly chopped
4 ounces goat cheese, crumbled (optional)
5 ounces fresh greens (spring mix, arugula, or spinach)
1/4 cup olive oil, extra virgin
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap them individually in foil. Roast for 45-60 minutes, or until tender when pierced with a fork. Let them cool slightly before peeling (the skins should slip off easily).
While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant and lightly browned. Be careful not to burn them!
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
Slice the cooled beets into rounds or wedges. In a large bowl, toss the fresh greens with some of the vinaigrette. Arrange the greens on a platter or individual plates. Top with the sliced beets, toasted walnuts, and crumbled goat cheese (if using). Drizzle with the remaining vinaigrette.
Serve immediately and savor the delightful flavors of your Golden Beet Salad!
