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.
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
Instructions
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 oven until tender, about 1 hour.
- Let the beet cool slightly, then peel and slice into ¼-inch thick rounds.
2. Toast the Walnuts:
- While the beet is roasting, heat a dry skillet over medium heat.
- Add the chopped walnuts and toast, 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 dirt.
- Stack the leaves, roll them tightly, and thinly slice (chiffonade-style).
4. Assemble the Salad:
- In a medium bowl, combine the roasted beet slices, toasted walnuts, and beet greens.
- Drizzle with walnut oil and champagne vinegar.
- Season with kosher salt and 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.
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
