Description
A vibrant and satisfying salad featuring earthy roasted beets, crisp tart apples, creamy goat cheese, and crunchy toasted walnuts, all tossed in a tangy balsamic vinaigrette. This recipe recreates a beloved farm-to-table café classic, perfect for a healthy weeknight dinner or an impressive holiday side dish.
Ingredients
- 4 medium beets (about 1 pound), scrubbed clean
- 1 large Honeycrisp or Granny Smith apple, thinly sliced
- 4 ounces fresh goat cheese, crumbled
- ½ cup walnuts, roughly chopped
- 5 ounces (about 5 cups) mixed greens (arugula, baby spinach, or spring mix)
- ¼ small red onion, thinly sliced (optional)
- 3 tablespoons balsamic vinegar
- ¼ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup or honey
- Salt and black pepper, to taste
- 1 small shallot, finely minced (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the beets clean. Trim off the greens, leaving about an inch of the stem. Do not cut off the root tail. Wrap each beet individually in aluminum foil and place on a baking sheet.
- Roast the beets for 45 to 60 minutes, until a knife or skewer slides into the center with little resistance. Small beets may take 40 minutes; larger ones up to 70 minutes.
- Carefully open the foil packets and let the beets cool for 10-15 minutes until safe to handle. Use a paper towel or your fingers to rub off the skins. Slice the beets into wedges or rounds, about ½-inch thick.
- While the beets roast, make the vinaigrette: In a small bowl or jar, combine balsamic vinegar, Dijon mustard, maple syrup, minced shallot (if using), and a pinch of salt and pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking constantly until emulsified. Taste and adjust seasoning.
- Place the warm beet slices in a small bowl and drizzle with about 2 tablespoons of the vinaigrette. Toss gently to coat. Let them sit while you prep the rest of the salad.
- In a dry small skillet over medium heat, toast the chopped walnuts for 3-4 minutes, shaking the pan frequently, until fragrant and lightly browned. Set aside to cool.
- In a large bowl, combine the mixed greens, sliced apple, and red onion (if using). Drizzle with the remaining vinaigrette and toss gently to coat.
- Divide the dressed greens among serving plates or arrange on a large platter. Top with the marinated beet slices, crumbled goat cheese, and toasted walnuts. Serve immediately.
Notes
For best results, don’t skip the foil wrap when roasting beets—it keeps them moist and makes peeling easy. Wear gloves when handling red beets to avoid staining your hands. Warm beets absorb the dressing better, so toss them with vinaigrette while still warm. Toast the walnuts for deeper flavor. Slice apples just before serving to prevent browning. Dress the greens lightly to avoid sogginess. The marinated beets can be made up to 4 days in advance and actually improve in flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16
- Sodium: 380
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 24
- Fiber: 6
- Protein: 10
Keywords: roasted beet salad, apple salad, goat cheese salad, healthy salad, fall salad, holiday salad, gluten-free, vegetarian