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Photo of Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing on white oval platter.
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4.71 from 118 votes

Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing

Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing is a classic, elegant salad perfect for any occasion!
Prep Time15 minutes
Cook Time1 hour
Additional Time15 minutes
Total Time1 hour 30 minutes
Course: Side Dishes - Salads
Cuisine: Italian
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Salad

  • 3 bunches small to medium beets 8-10 beets, tops trimmed and scrubbed -OR- 3 small packages cooked beets, sliced
  • 3 tablespoons olive oil
  • 1/2 small red onion thinly sliced vertically
  • Baby salad greens such as spinach, mixed greens or arugula
  • 1/2 cup coarsely chopped walnuts toasted if desired
  • 1/2 cup crumbled goat cheese

Honey Balsamic Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup canola oil
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons honey or to taste
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced
  • salt and freshly ground black pepper to taste

Instructions

Salad

  • Preheat oven to 375 degrees.
  • Rub the outside of each beet with some of the olive oil then place beets in a roasting pan.
  • Pour 1/2 cup of water into roasting pan. Cover with foil. Roast for 45 minutes to 1 hour or until beets can be easily pierced with a knife. Let cool, peel and slice.
  • In a bowl, combine sliced, cooled beets and red onion. Drizzle with 1/2 cup of the dressing and toss to coat. (Reserve remaining dressing for another purpose or pass separately.) Let stand at room temperature for 15-20 minutes so the beets absorb some of the dressing and the onions soften up slightly.
  • Place greens on a platter.
  • Top with beet/onion combination, then sprinkle walnuts and goat cheese over the top. Serve immediately.

Honey Balsamic Dressing

  • While the beets are roasting, whisk together ingredients for the dressing. Refrigerate until needed.

Notes

SUBSTITUTIONS:
  • May use purchased roasted plain (unflavored) beets.
  • Use mixed baby greens or baby spinach instead of arugula.
  • Pecans can be used in place of walnuts.
  • Use feta in place of goat cheese.
TIPS:
  • When you can smell the nuts, they're most likely done.
  • Toasting nuts can be tricky because they burn quickly so keep an eye on them.
MAKE AHEAD:
  • Beets can be roasted and peeled 2-3 days in advance.  Refrigerate until needed.  Dressing can be combined 3-4 days in advance and refrigerated but will keep for up to a week.

Nutrition

Serving: 1 | Calories: 642kcal | Carbohydrates: 33g | Protein: 11g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 299mg | Potassium: 733mg | Fiber: 7g | Sugar: 25g | Vitamin A: 361IU | Vitamin C: 11mg | Calcium: 96mg | Iron: 3mg