Roasted Beet Salad with Walnuts and Goat Cheese

Total Time
1hr 40mins
Prep 10 mins
Cook 1 hr 30 mins

This is a terrific salad. Everything can be prepped ahead easily, then just putting everything together at the last minute. I always have this at Thanksgiving.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 F.
  2. Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
  3. Spread on a baking sheet and bake until toasted, about 7-10 minutes.
  4. Set aside to cool.
  5. Wrap the beets individually in foil and place on a rimmed baking sheet.
  6. Bake at 350 degrees until tender, about 1 1/2 hours.
  7. Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
  8. Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
  9. Combine all the dressing ingredients, taste and adjust the seasonings.
  10. Pour over the beets and toss well.
  11. Let sit at room temperature at least 1 hour.
  12. Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
  13. Arrange the beets on top and crumble the goat cheese over.
Most Helpful

What a delicious combination of flavors. I used less salt and oil and more vinegar. I also roasted the beets in the oven without the foil, rubbed with a little olive oil and did not do the marinating part (personal preference).

Maito July 10, 2014

Absolutely delicious and beautiful on the platter. That makes it excellent for a buffet lunch or dinner.

cboland July 04, 2010