Savoury Roasted Beet and Goat Cheese Salad with Toasted Walnuts
Sep 23
5 min read
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A colorful, flavorful salad featuring sweet roasted beets, creamy goat cheese, crisp greens, and crunchy toasted walnuts, finished with a homemade honey balsamic vinaigrette. This salad’s balanced combination of earthiness, tanginess, and light sweetness makes it an elegant and satisfying light meal or starter for any occasion.
This Savoury Roasted Beet and Goat Cheese Salad with Toasted Walnuts is a vibrant and flavorful dish perfect for a light lunch or an elegant starter. The salad begins with deep red roasted beets, whose earthiness is complemented by the creamy tang of fresh goat cheese. Crisp mixed greens serve as the base, adding freshness and crunch, while toasted walnuts provide a delightful nutty depth and texture. Thinly sliced red onions lend a gentle sharpness that balances the other flavors. The salad is brought together with a simple homemade honey balsamic vinaigrette, its sweetness pairing beautifully with the natural sugars in the roasted beets. Each ingredient is carefully chosen to create a balanced flavor profile that is satisfying without being heavy. To prepare, beets are roasted until tender to enhance their natural sweetness, while the walnuts are lightly toasted in a dry pan to bring out their fragrance and flavor. Goat cheese is crumbled over the greens before the warm beets and nuts are added, allowing the cheese to soften slightly. The vinaigrette, whisked fresh with extra virgin olive oil, honey, and balsamic vinegar, is drizzled over the top just before serving. The result is a salad that is colorful, texturally exciting, and full of complementary flavors, making it a beautiful centerpiece for any table.
Ingredients
- medium beets — 4, scrubbed and trimmed
- olive oil — 2 tablespoons
- mixed salad greens — 6 cups
- goat cheese — 100g, crumbled
- walnuts — 1/3 cup, roughly chopped
- red onion — 1/4, thinly sliced
- balsamic vinegar — 2 tablespoons
- honey — 1 tablespoon
- salt — to taste
- black pepper — to taste
Directions
1. Preheat the oven to 200°C (400°F).
2. Wrap the beets individually in foil, place them on a baking sheet, and roast for 40-50 minutes until tender when pierced with a fork. Let them cool, then peel and cut into wedges.
3. While the beets are roasting, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove and let cool.
4. In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper to make the vinaigrette.
5. Spread the mixed greens on a large platter or bowl. Arrange beet wedges and sliced onions on top.
6. Scatter the crumbled goat cheese and toasted walnuts over the salad.
7. Drizzle with the honey balsamic vinaigrette just before serving and toss lightly.