Roasted Beets with Goat Cheese and Walnuts

​Why You’ll Love This Recipe

• Nutrient-Rich: Beets are packed with essential vitamins and minerals, while walnuts add healthy fats, and goat cheese provides protein and calcium.​

• Flavorful Combination: The sweetness of roasted beets pairs beautifully with the tanginess of goat cheese and the subtle bitterness of beet greens.​

• Elegant Presentation: This salad’s vibrant colors and textures make it an attractive addition to any meal.​

Ingredients

• ½ cup chopped walnuts​

• 1 large beet, top and bottom trimmed, beet greens retained​

• 1 tablespoon walnut oil, or more to taste

• 2 ounces soft goat cheese​

• Kosher salt and freshly ground black pepper to taste​

• 2 tablespoons champagne vinegar​

• 1 cup reserved beet greens, cut into very thin slivers​

• 2 teaspoons chopped fresh chives​

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Beets: Preheat the oven to 375°F (190°C). Wrap the beet in aluminum foil and place it on a baking sheet. Roast in the preheated oven until tender, about 1 hour. Let it cool slightly, then peel and cut into 1/4-inch thick slices.​

2. Toast the Walnuts: While the beet is roasting, place the walnuts in a dry skillet over medium heat. Cook, stirring frequently, until fragrant and lightly browned, about 5 minutes. Remove from heat and set aside.​

3. Prepare the Beet Greens: Wash the reserved beet greens thoroughly to remove any dirt. Stack the leaves, roll them tightly, and slice into very thin strips (chiffonade).​

4. Assemble the Salad: In a medium bowl, combine the roasted beet slices, toasted walnuts, and sliced beet greens. Drizzle with walnut oil and champagne vinegar. Season with kosher salt and freshly ground black pepper to taste. Gently toss to combine.​

5. Serve: Divide the salad between two plates. Crumble the goat cheese evenly over each serving. Garnish with chopped fresh chives. Serve immediately.​

Servings and Timing

• Servings: This recipe yields 2 servings.​

• Preparation Time: 10 minutes

• Cooking Time: 1 hour 5 minutes​

• Total Time: 1 hour 15 minutes​

Variations

• Cheese Alternatives: Substitute goat cheese with feta or blue cheese for a different flavor profile.​

• Nut Options: Use pecans or almonds instead of walnuts for a variation in taste and texture.​

• Additional Greens: Incorporate arugula or spinach along with beet greens for added freshness.​

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.​

• Reheating: This salad is best served fresh. If needed, bring it to room temperature before serving; avoid reheating to maintain texture and flavor.​

FAQs

Can I use pre-cooked beets for this recipe?

Yes, pre-cooked beets can be used to save time. Ensure they are plain and not pre-seasoned.​

Is there a substitute for walnut oil?

Olive oil or another nut oil like hazelnut oil can be used as a substitute.​

Can I prepare this salad in advance?

You can roast the beets and toast the nuts ahead of time. Assemble the salad just before serving for the best texture.​

Are beet greens necessary for this salad?

While beet greens add flavor and nutrients, you can substitute with other greens like arugula or omit them if unavailable.​

How can I make this salad vegan?

Replace the goat cheese with a plant-based cheese alternative to make the salad vegan.​

Conclusion

This Roasted Beets with Goat Cheese and Walnuts salad is a harmonious blend of flavors and textures, offering a nutritious and elegant dish suitable for various occasions. Its simplicity and versatility make it a delightful addition to your culinary repertoire.

Roasted Beets with Goat Cheese and Walnuts

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• Author: Paula
• Total Time: 1 hour 15 minutes
• Yield: 2
• Diet: Vegetarian

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Description

This Roasted Beets with Goat Cheese and Walnuts recipe is a vibrant, nutritious salad combining earthy roasted beets, creamy goat cheese, and crunchy walnuts. A light champagne vinaigrette and fresh beet greens elevate this dish, making it a flavorful and elegant appetizer or side.

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Ingredients

• ½ cup chopped walnuts
• 1 large beet, trimmed (reserve beet greens)
• 1 tablespoon walnut oil (or more, to taste)
• 2 ounces soft goat cheese
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons champagne vinegar
• 1 cup beet greens, thinly sliced
• 2 teaspoons chopped fresh chives

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Instructions

1. Roast the Beets:

1. Preheat the oven to 375°F (190°C).
2. Wrap the beet in aluminum foil and place it on a baking sheet.
3. Roast in the oven until tender, about 1 hour.
4. Let the beet cool slightly, then peel and slice into ¼-inch thick rounds.

2. Toast the Walnuts:

1. While the beet is roasting, heat a dry skillet over medium heat.
2. Add the chopped walnuts and toast, stirring frequently, until fragrant and lightly browned (about 5 minutes).
3. Remove from heat and set aside.

3. Prepare the Beet Greens:

1. Wash the reserved beet greens thoroughly to remove dirt.
2. Stack the leaves, roll them tightly, and thinly slice (chiffonade-style).

4. Assemble the Salad:

1. In a medium bowl, combine the roasted beet slices, toasted walnuts, and beet greens.
2. Drizzle with walnut oil and champagne vinegar.
3. Season with kosher salt and black pepper to taste.
4. Gently toss to combine.

5. Serve:

1. Divide the salad between two plates.
2. Crumble the goat cheese evenly over each serving.
3. Garnish with chopped fresh chives.
4. Serve immediately.

Notes

• Cheese Alternatives: Substitute goat cheese with feta or blue cheese for a different flavor.
• Nut Options: Use pecans or almonds instead of walnuts.
• Additional Greens: Incorporate arugula or spinach for extra freshness.

• Prep Time: 10 minutes
• Cook Time: 1 hour 5 minutes
• Category: Salad, Side Dish
• Method: Roasting
• Cuisine: Mediterranean, Healthy