This vibrant salad combines sweet roasted beets with creamy goat cheese and fresh spinach, topped with crunchy walnuts and a tangy balsamic vinaigrette for an elegant and nutritious meal.
Recipe Details
Ingredients
- 4 medium medium red beets, scrubbed and trimmed
- 45ml extra virgin olive oil, divided
- 5g kosher salt, divided
- 2g freshly ground black pepper, divided
- 150g fresh baby spinach
- 115g soft goat cheese, crumbled
- 60g toasted walnuts, roughly chopped
- 1/4 medium red onion, thinly sliced
- 30ml good quality balsamic vinegar
- 5ml Dijon mustard
- 10ml honey
- 1 small garlic clove, minced
Instructions
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Preheat oven to 200°C (400°F). Wrap each 4 medium medium red beets individually in aluminum foil with a drizzle of 45ml extra virgin olive oil and a pinch of 5g kosher salt and 2g freshly ground black pepper. Place on a baking sheet and roast for 40-50 minutes until tender when pierced with a knife.
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While beets are roasting, toast 60g toasted walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Set aside to cool.
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Once beets are cool enough to handle, peel off the skin using a paper towel (it should slip off easily). Cut into wedges or thick slices, depending on your preference.
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For the vinaigrette, whisk together 30ml good quality balsamic vinegar, 5ml Dijon mustard, 10ml honey, and 1 small garlic clove in a small bowl. Slowly drizzle in remaining 45ml extra virgin olive oil while whisking continuously until emulsified. Season with remaining 5g kosher salt and 2g freshly ground black pepper to taste.
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In a large serving bowl, gently toss 150g fresh baby spinach with about half of the vinaigrette until leaves are lightly coated.
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Arrange the dressed spinach on individual plates or a large platter. Top with roasted beet wedges, 115g soft goat cheese crumbles, toasted 60g toasted walnuts, and 1/4 medium red onion slices.
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Drizzle remaining vinaigrette over the salad and serve immediately.
Tips
Beet Prep: Wear gloves when handling beets to prevent staining your hands. The foil-wrapped roasting method keeps the beets moist and makes peeling much easier.
Beet Alternatives: You can use a mix of red and golden beets for visual appeal, or substitute with pre-cooked vacuum-packed beets if short on time. Just warm them slightly before adding to the salad.
Cheese Options: If goat cheese isn't your favorite, try crumbled feta, ricotta salata, or even fresh mozzarella balls for different flavor profiles.
Nut Variations: Substitute walnuts with toasted pecans, candied walnuts, or pumpkin seeds for different textures and flavors.
Make-Ahead Tips: Beets can be roasted up to 3 days in advance and stored in the refrigerator. The vinaigrette can also be made ahead and stored for up to a week.
Spinach Selection: Baby spinach is preferred for its tender texture, but you can use regular spinach with tough stems removed, or even mixed greens for variety.
Serving Suggestions: This salad pairs beautifully with grilled chicken or salmon for a complete meal, or serve smaller portions as an elegant starter for dinner parties.
Seasonal Additions: In summer, add fresh berries or sliced pears. In fall, try adding roasted butternut squash or pomegranate seeds for extra color and flavor.