Description
A vibrant salad of roasted red and yellow beets, peppery arugula, creamy goat cheese, and sweet candied walnuts, finished with a honey-Dijon vinaigrette for a perfect balance of flavors and textures.
Ingredients
1 medium red beet, roasted and sliced
1 medium yellow beet, roasted and sliced
4 cups mixed greens (arugula preferred)
4 oz goat cheese, crumbled
½ cup walnuts, toasted
¼ cup candied walnuts
1 small shallot, finely chopped
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp honey
½ tsp kosher salt
¼ tsp black pepper
2 tbsp granulated sugar (for candied walnuts)
Instructions
- Preheat oven to 400°F (200°C). Wrap each beet in foil and roast 45–60 minutes until fork-tender. Cool, peel, and slice into wedges.
- In a skillet over medium heat, toast walnuts until fragrant, then sprinkle with sugar and stir until caramelized. Transfer to cool.
- Whisk olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
- In a large bowl, toss mixed greens with chopped shallot.
- Arrange beet wedges over the greens, then top with crumbled goat cheese, toasted walnuts, and candied walnuts.
- Drizzle with the vinaigrette and toss gently. Serve immediately.
Notes
- Swap goat cheese for feta or blue cheese to vary the tang.
- Use pecans or pistachios instead of walnuts for a different crunch.
- Substitute spinach or mixed greens for arugula if preferred.
- Try a balsamic vinaigrette in place of honey-Dijon for deeper sweetness.
- Omit candied nuts and drizzle honey for a lighter finish.
- Prep Time: 20 minutes
- Cook Time: 45–60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 side portion
- Calories: 350
- Sugar: 7g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
