Description
A vibrant and fresh Beet Salad featuring roasted beets, crisp Granny Smith apple slices, peppery salad greens, and tangy goat cheese, all brought together with a flavorful homemade balsamic vinaigrette. This salad offers a perfect balance of sweet, tart, and savory flavors, ideal for a light lunch or elegant starter.
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). Wrap each beet individually in a piece of aluminum foil after drizzling with olive oil and seasoning with salt and pepper.
- Cook the Beets: Place the foil-wrapped beets directly on the oven rack and roast for 35 to 60 minutes, until the beets are fork-tender when pierced.
- Cool and Peel: Let the roasted beets cool completely. Once cool, peel off the skins under running water and slice the beets into 1-inch wedges for the salad.
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, maple syrup, minced garlic, and Dijon mustard. Season with salt and freshly ground black pepper to taste.
- Assemble the Salad: In a large bowl, combine the sliced roasted beets, salad greens, thinly sliced Granny Smith apple, and shallot slices.
- Toss with Dressing: Drizzle the prepared balsamic vinaigrette over the salad ingredients and gently toss to combine all the flavors evenly.
- Add Toppings: Sprinkle crumbled goat cheese and toasted walnuts on top for texture and richness.
- Serve: Transfer the salad to serving plates and enjoy immediately for the freshest taste and texture.
Notes
- The roasting time for beets varies depending on their size; check for tenderness with a fork.
- To toast walnuts, lightly heat them in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring frequently to prevent burning.
- If preferred, substitute goat cheese with feta or a vegan cheese alternative to suit dietary preferences.
- This salad is best served fresh but can be refrigerated for up to 1 day; dress just before serving to maintain crispness.
- You can substitute maple syrup with honey or agave nectar for the dressing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
