About the Recipe
There’s something undeniably elegant about the glow of golden beets their natural sweetness, their jewel-like color and the way they instantly elevate even the simplest plate. In this salad, they shine alongside creamy goat cheese, walnuts, and a light vinaigrette that ties everything together with a touch of brightness.
It’s a dish that feels effortlessly refined: earthy yet fresh, rustic yet modern. Serve it warm for a cozy fall meal or chilled for a refreshing summer starter either way, it’s a celebration of color, texture and balance on every forkful.
Ingredients
For The Beets:
2-3 roasted golden beets, diced
4-5 cups arugula or mixed greens
4 oz crumbled goat cheese
1/2 cup toasted walnuts, chopped
¼ red onion, thinly sliced (optional)
For The Dressing:
3 tbsp extra virgin olive oil
2 tbsp balsamic
1 tsp Dijon mustard
Salt and pepper to taste
Preparation
Step 1
Prepare the beets: Set oven to 375°F Dice and drizzle with extra virgin olive oil. Roast for 30 Minutes or until tender with a fork.
Step 2
Make the dressing: In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper until emulsified.
Step 3
Assemble the salad: In a large bowl, toss the mixed greens with enough dressing to coat lightly.
Step 4
Add toppings: Arrange the dressed greens on a platter. Add the roasted beets, crumbled goat cheese, toasted walnuts, and optional red onion.
Serve: Drizzle with a little more dressing if needed and serve immediately.