Roasted Beet Salad with Walnuts and Goat Cheese

Submitted by P48422

"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."

 

• Ready In: 1hr 40mins
• Ingredients: 13
• Serves: 6

ingredients

• 118.29 ml walnut halves
• 9.85 ml olive oil
• 0.61 ml kosher salt
• 2.46 ml fresh ground black pepper
• 6 medium beets, trimmed and washed
• 78.78 ml thinly sliced red onion

• Dressing

• 88.74 ml extra virgin olive oil
• 29.58 ml red wine vinegar
• 3.69 ml salt
• 1.23 ml sugar
• fresh ground black pepper
• 226.79 g fresh spinach leaves, de-stemmed and washed
• 85.04 g fresh goat cheese, crumbled

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.

Reviews

[Maito]

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).

 

[cboland]

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