Description
A vibrant and refreshing Beet Salad with creamy goat cheese, crisp Granny Smith apple slices, and crunchy toasted walnuts, all tossed in a tangy balsamic vinaigrette. Perfect as a light lunch or side dish, this salad balances earthy roasted beets with fresh greens and a hint of sweetness.
Ingredients
Scale
Salad
- 4 to 5 medium beets (red, golden, or a mix)
- 2 cups salad greens (arugula or spring mix)
- 1 Granny Smith apple, thinly sliced
- ½ shallot, thinly sliced
- ½ cup soft goat cheese, crumbled
- ¼ cup toasted walnuts
Dressing
- ¼ cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1 small garlic clove, minced
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Place each beet on a piece of foil, drizzle with olive oil, and season with salt and pepper. Wrap the beets tightly in foil and roast them for 35 to 60 minutes, or until they are fork-tender when tested.
- Prep the Beets: Remove the beets from the oven and let them cool. Once cooled, peel off the skins under running water for easier removal, then slice the beets into 1-inch wedges.
- Prepare the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, minced garlic, and Dijon mustard. Season the dressing with salt and freshly ground black pepper to your taste.
- Assemble the Salad: In a large salad bowl, combine the roasted beet slices with the salad greens, thinly sliced Granny Smith apple, and shallot slices. Drizzle the balsamic vinaigrette over the salad and toss gently to mix all the ingredients evenly.
- Add Toppings: Sprinkle the crumbled goat cheese and toasted walnuts over the top of the tossed salad to add creaminess and crunch.
- Serve: Transfer the salad onto individual serving plates and enjoy immediately for the freshest flavors.
Notes
- You can use a mix of red and golden beets for a colorful presentation.
- Beets can be roasted ahead of time and stored in the refrigerator for up to 3 days.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, shaking frequently to avoid burning.
- If you prefer a sweeter dressing, add an additional teaspoon of maple syrup.
- For a vegan version, substitute goat cheese with a dairy-free alternative or omit it.
