Name: Roasted Beet Salad With Goat Cheese, Walnuts And Honey Dijon Vinaigrette Recipe
Total time: 60 min
Yield: 4
Cuisine: Brazilian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette. 

How to make Roasted Beet Salad With Goat Cheese, Walnuts And Honey Dijon Vinaigrette Recipe

Jennifer Segal

Crawler

Brazilian

<p>This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette. </p>

Non Vegetarian

For the beets

Medium Beets

Extra virgin olive oil

For the vinaigrette

Honey

Dijon mustard

Red wine vinegar

Minced shallots

Salt

Freshly ground black pepper

Vegetable oil

For the salad

Mixed Greens

Goat Cheese,  Crumbled

For the beets:preheat oven to 425 f. Wipe or scrub beets clean then trim stems down to one-inch, leaving tails on. Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on rack in middle of oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it s done. Unwrap beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into 1 2-inch dice (i usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.

step 1

For the vinaigrette:in a small bowl, whisk together the honey, dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) taste and adjust seasoning if necessary.

step 2

For the salad:place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Divide greens onto plates, then sprinkle with beets, walnuts and goat cheese. (the reason you don t just mix it all together in a salad bowl is that the beets would turn the whole salad pink.) serve immediately.

step 3

Serious Eats