Roasted Beet Salad with Goat Cheese and Walnuts Recipe
Roasted beet salad with goat cheese and walnuts is a more “restaurant-style” way to serve traditional Polish beets. Sweet beets, salty cheese and crunchy nuts create a combination known in many European cuisines, but here it fits perfectly both festive and everyday dinners.
This salad turns simple Polish beets into an elegant dish with a balance of sweet, salty and crunchy elements. It works just as well on a holiday table as it does as a light everyday meal.
Chef's tips
Bake a larger batch of beets at once – you can use the leftovers for soups, spreads or other salads. Do not overdress the salad in advance; add the dressing just before serving so the leaves stay fresh and crisp.
How to serve
Serve as a starter before a main course, or as a light dinner with a slice of wholemeal bread. It also pairs well with roasted meats or fish as a colorful side dish.
Ingredients
- beets medium - 4 pieces
- goat cheese can be replaced with feta - 100 g
- walnuts lightly chopped - 40 g
- arugula or mixed salad leaves - 60 g
- oil for the dressing - 3 tablespoons
- balsamic vinegar or red wine vinegar - 1.5 tablespoons
- honey or maple syrup - 1 teaspoon
- Dijon mustard you can use mild table mustard - 0.5 teaspoons
- garlic finely grated or pressed - 1 clove
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Wash the beets thoroughly, dry them, wrap each one separately in aluminium foil and place on a baking tray.
- Bake the beets for about 50–60 minutes, until soft – check by inserting a knife or fork into the thickest part; it should slide in easily. Let the baked beets cool, peel off the skin and cut into large cubes or slices.
- Toast the walnuts in a dry frying pan for 3–4 minutes over medium heat, stirring often, until lightly browned and fragrant. Set aside to cool.
- Prepare the dressing in a small bowl: mix the oil or olive oil, balsamic vinegar, honey, mustard, grated garlic, a pinch of salt and pepper. Stir until the dressing is smooth and emulsified.
- Spread the arugula or mixed salad leaves on a large plate or platter. Arrange the pieces of roasted beet on top.
- Crumble the goat cheese with your fingers or cut it into small pieces and scatter over the beets. Sprinkle everything with the toasted walnuts.
- Just before serving, drizzle the salad with the prepared dressing and gently toss on the plate.
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Storage
No storage information available for this dish.
Roasting brings out the natural sweetness of beets and makes them much more appealing to people who usually avoid them. The combination with goat cheese and walnuts is simple, but always feels special.
