Equipment
Ingredients
Salad Base
- 4 beets, medium, scrubbed and trimmed
- 120 g mixed salad greens, washed and dried
Toppings
- 60 g goat cheese, crumbled
- 50 g walnuts, halves or large pieces
Balsamic Vinaigrette
- 45 ml extra virgin olive oil
- 15 ml balsamic vinegar
- 5 g dijon mustard
- 7 g honey
- 2 g kosher salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 291 kcal
- Protein
- 7 g
- Carbohydrates
- 17 g
- Fat
- 23 g
- Fiber
- 5 g
- Sugar
- 11 g
- Sodium
- 388 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 7 g
- Cholesterol
- 7 mg
- Potassium
- 570 mg
- Calcium
- 69 mg
- Iron
- 2.0 mg
- Magnesium
- 60 mg
- Phosphorus
- 141 mg
- Zinc
- 1.1 mg
- Vitamin A
- 135 mcg
- Vitamin C
- 10 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.8 mg
- Vitamin K
- 8 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.6 mg
- Folate
- 150 mcg
- Water
- 122 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 200°C/400°F.
Wrap each scrubbed beet individually in aluminum foil and place on a baking sheet. Roast at 200°C/400°F for 40 to 45 minutes, or until a knife easily pierces the center.
Remove the beets from the oven, carefully open the foil to let steam escape, and allow them to cool until they can be comfortably handled. Rub the skins off using a paper towel, then cut the beets into bite-sized cubes.
While the beets cool, place the walnuts in a dry small skillet over medium heat. Toast for 3 to 5 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove from heat and let cool.
In a small mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, kosher salt, and black pepper until completely smooth and emulsified.
Spread the mixed salad greens evenly over a large platter or shallow salad bowl.
Scatter the diced roasted beets, crumbled goat cheese, and toasted walnuts over the greens. Drizzle the balsamic vinaigrette over the top immediately before serving.
Chef's Notes
- Toaling nuts releases their essential oils, fundamentally changing their flavor profile from raw and bitter to rich and buttery. Do not skip this step.
- The Dijon mustard in the dressing isn't just for flavor; it contains mucilage, a natural emulsifier that prevents the oil and vinegar from immediately separating.
- For a less messy preparation, golden beets or chioggia (candy cane) beets can be substituted for red beets, offering a milder, sweeter flavor without the intense crimson bleed.
- If preparing ahead of time, keep the vinaigrette, greens, toasted nuts, cheese, and beets in separate airtight containers in the refrigerator, assembling only when ready to eat.
Storage
Refrigerator: 2 days — Store components separately; dress immediately before serving to prevent wilting.
Troubleshooting
Beets remain hard and crunchy
Cause: Beets were too large or not roasted long enough
Fix: Return wrapped beets to the oven and roast in 15-minute increments until tender
Prevention: Ensure beets are roughly the same size, or cut large beets in half before wrapping in foil
Vinaigrette separates into oil and vinegar layers
Cause: Ingredients were not agitated enough, or missing the mustard emulsifier
Fix: Add a few drops of water or a tiny bit more mustard and whisk vigorously to re-emulsify
Prevention: Use a whisk and ensure the Dijon mustard is fully incorporated
Salad greens are severely wilted
Cause: Warm beets were added directly to delicate greens, or salad was dressed too far in advance
Fix: Cannot be fixed
Prevention: Allow beets to cool to room temperature and dress salad only at the final moment
Cultural Context
The combination of roasted beets and goat cheese became a hallmark of the American farm-to-table movement in the 1980s and 1990s. Pioneered by chefs focused on local, seasonal ingredients, this salad highlights the culinary principle of contrasting flavors: the deep, earthy sweetness of root vegetables beautifully offsets the sharp, tangy lactic notes of fresh chèvre.
