Roasted Beet Salad With Walnuts And Goat Cheese

Name: Roasted Beet Salad With Walnuts And Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup walnut halves; 2 teaspoons olive oil; 1/8 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 6 medium beets, trimmed and washed; 1/3 cup thinly sliced red onion; Dressing; 6 tablespoons extra virgin olive oil; 2 tablespoons red wine vinegar; 3/4 teaspoon salt; 1/4 teaspoon sugar; fresh ground black pepper; 1/2 lb fresh spinach leaves, de-stemmed and washed; 3 ounces fresh goat cheese, crumbled

Servings: persons

1/2 cup walnut halves
2 teaspoons olive oil
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 medium beets, trimmed and washed
1/3 cup thinly sliced red onion
Dressing
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon sugar
fresh ground black pepper
1/2 lb fresh spinach leaves, de-stemmed and washed
3 ounces fresh goat cheese, crumbled

1
Preheat the oven to 350 F.
2
Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
3
Spread on a baking sheet and bake until toasted, about 7-10 minutes.
4
Set aside to cool.
5
Wrap the beets individually in foil and place on a rimmed baking sheet.
6
Bake at 350 degrees until tender, about 1 1/2 hours.
7
Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
8
Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
9
Combine all the dressing ingredients, taste and adjust the seasonings.
10
Pour over the beets and toss well.
11
Let sit at room temperature at least 1 hour.
12
Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
13
Arrange the beets on top and crumble the goat cheese over.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup walnut halves, 2 teaspoons olive oil, 1/8 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and more.

Yes, Roasted Beet Salad With Walnuts And Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!