Salad With Beetroot Recipe

There’s something immensely satisfying about roasting your own beets, whisking together a tangy vinaigrette, and creating a salad that feels like a work of art. Today, let’s dive into my favorite way to savor the earthy sweetness of roasted beets and creamy goat cheese, boosted by crunchy walnuts and vibrant greens. Ready to get your beet on?

Making a brilliant salad with roasted beets, I combine them with mixed greens for a bright base. The toasted walnuts and goat cheese add nice textures, but it’s the honey-balsamic vinaigrette that really pulls this dish together.

It is such a satisfyingly colorful salad.

Salad With Beetroot Recipe Ingredients

• Beetroots: Rich in fiber, they add natural sweetness and vibrant color.
• Walnuts: Packed with healthy fats and protein, they provide a satisfying crunch.
• Goat Cheese: Creamy texture with tangy flavor, a great source of protein.
• Mixed Salad Greens: High in vitamins, they offer a fresh, leafy base.
• Balsamic Vinegar: Adds a sweet and tangy depth to the dressing.
• Extra-virgin Olive Oil: Heart-healthy fat enhances the salad’s dressing.

Salad With Beetroot Recipe Ingredient Quantities

• 3 medium-sized beetroots, roasted and peeled
• 4 cups mixed salad greens
• 1/2 cup walnuts, toasted and roughly chopped
• 4 oz goat cheese, crumbled
• 1 small red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• Salt and freshly ground black pepper to taste

How to Make this Salad With Beetroot Recipe

1. Set your oven to 400 °F (200 °C). Take each beet and wrap it up in aluminum foil, then place the beets in the oven to roast for 50-60 minutes. After they’ve finished cooking, let the beets cool. Then, peel them and cut them into wedges.

2. In a tiny bowl, combine the balsamic vinegar, honey, olive oil, salt, and pepper. Whisk together these ingredients in the bowl until they are fully integrated. You are making vinaigrette; in order for it to be classified as such, it must be able to dress salad. Adjust the seasoning as needed, and if you’re with someone who’s very particular about salad dressing, allow them to taste and give some input.

3. In a skillet not wet over a medium flame, warm the walnuts for 5 minutes, if not more, stirring them as you would a friend that you’ve just unexpectedly met, to ensure that they heat evenly. Heat is your friend. In fact, without heat, the walnuts would not toast. If they do not toast, the resulting consistency of the end product is not what we are after. We are after something toasted, something with a crunch. And oh, how we love crunch! Let those walnuts cool, by the way, in a mason jar or some other container. They’ll stop toasting. If they keep toasting, they’ll keep warming. And truth be told, they just don’t taste good warm. Toast is good. Warm is not.

4. Wash and dry mixed salad greens thoroughly to make 4 cups.

5. Slice the red onion very thinly and set aside. Crumble the goat cheese and set aside.

6. In a huge mixing bowl, blend together the salad greens, sliced red onion, and roasted beetroot wedges.

7. Pour the balsamic vinaigrette that has been prepared over the salad ingredients in the bowl.

8. Toss the salad gently so that the dressing evenly distributes throughout.

9. Fold the toasted walnuts and crumbled goat cheese into the salad without crumbling the cheese too much.

10. The salad can be relished right away, presented on a serving platter or in individual dishes, as a fresh and flavorful prospect.

Salad With Beetroot Recipe Equipment Needed

1. Oven
2. Aluminum foil
3. Knife
4. Cutting board
5. Small bowl
6. Whisk
7. Skillet
8. Stirring spoon
9. Mason jar or container
10. Salad spinner or clean kitchen towels
11. Large mixing bowl
12. Serving platter or individual plates

FAQ

• Q:Q: Can I substitute roasted beetroots with canned beets? A: You can use canned beets. Just make sure to drain them well and season to your taste.
• Q:What can you use in place of goat cheese? Feta and blue cheese can serve as substitutes, but they will impart flavors that differ slightly from goat cheese in the salad.
• Q:How long can this salad stay in the refrigerator? A: The salad can stay in the refrigerator for up to 2 days in an airtight container. For the best texture, eat it fresh. If you’re storing it, keep the dressing separate to avoid sogginess.
• Q:Q: Can this salad be made vegan?
  A: Yes, you can make this salad vegan. Just leave out the goat cheese. Or use a vegan cheese alternative. And as for the dressing, you can substitute agave nectar or maple syrup for the honey.
  P: Omit or sub for the following to make this salad vegan:
  1. Goat cheese
  2. Dressing containing honey.
• Q:Should I toast the walnuts? A: You don’t have to toast the walnuts, but doing so intensifies their flavor and gives them a terrific crunch. If you are pressed for time, though, feel free to skip this step.
• Q:What can I serve with this salad?
  A: This salad makes an excellent pairing with roasted chicken, fish, or with some very hearty, crusty bread, for a full-on meal. It can also be served as a side dish.

Salad With Beetroot Recipe Substitutions and Variations

Beetroots: Replace with roasted sweet potatoes or carrots for a different taste spectrum.
Mixed salad greens: If you want to use alternatives, try arugula or baby spinach.
Pecans or almonds can substitute for walnuts in cooking and baking, yielding a distinctly different nutty flavor.
Chevre: Feta cheese or blue cheese can be used for a similarly creamy but distinct flavor.
Red wine vinegar or apple cider vinegar can be used as substitutes for balsamic vinegar. Both impart a different level of acidity that will mimic the taste profile of balsamic vinegar, at a slightly lower price point.

Instead of the suggested subs, you could also use any other vinegar of your choice, provided it has at least some semblance of sweetness (like malt vinegar). If you must use a dry vinegar, simply add a little bit of sugar or honey to your desired taste.

Pro Tips

1. Roast Beets for Extra Flavor Roasting the beets in foil traps steam, enhancing their sweetness and making them easier to peel. For even deeper flavor, try drizzling a little olive oil and a pinch of salt before wrapping them in foil.

2. Enhance the Vinaigrette Add a teaspoon of Dijon mustard to the balsamic vinaigrette. It not only enhances the flavor but also acts as an emulsifier, helping the oil and vinegar blend more smoothly.

3. Perfect Walnut Toasting Keep an eye on the walnuts as they toast. They go from perfectly toasted to burnt very quickly. Stir them constantly and remove them from the pan as soon as they’re fragrant and just browned.

4. Balance Onion Intensity If the raw red onion is too strong for your liking, soak the slices in cold water for about 10 minutes before adding them to the salad. This will mellow their sharpness.

5. Optimal Cheese Experience Let the goat cheese come to room temperature before crumbling; it will spread more easily throughout the salad, giving a creamy touch to each bite.