Roasted Beet Salad with Goat Cheese
- PREP 30min
- COOK 45min
- TOTAL 1hrs 15min
We both fell hard for this beet salad, and love that it holds well in the fridge for days. Instructions for roasting raw beets are in the recipe below, but if you are starting with prepackaged cooked beets, you can skip that step.
You Will Need
- For the roasted beets:
2 pounds medium beets, scrubbed and tops trimmed (5 to 6 beets)
1 tablespoon extra-virgin olive oil
- For the salad:
1 medium orange
1 medium lemon
1 tablespoon honey
2 tablespoons champagne vinegar or white wine vinegar
¼ cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
4 ounces soft goat cheese
⅓ cup walnut halves, toasted and chopped
2 tablespoons chopped fresh herbs, like mint, basil, or dill
Flaky sea salt, like Maldon, for serving
Directions
1Heat the oven to 375°F (190°C). Place the whole beets in the middle of a large sheet of foil and drizzle with the 1 tablespoon of olive oil. Wrap the foil around the beets to form a packet. Roast until tender, about 45 minutes. Remove from the oven and let them cool, wrapped in the foil, to room temperature.
2Using a vegetable peeler, peel the skins, then cut the beets into wedges. Place them into a large bowl.
3Zest half of the orange and half of the lemon, then add the zest to a small bowl. Whisk in the juice of the orange and lemon, honey, vinegar, ¼ cup of olive oil, and a generous pinch of salt and pepper.
4Pour one-third of the dressing over the beets and toss well. Spoon the beets onto a platter, arranging them in a single layer. Crumble the goat cheese over the top, then scatter the toasted walnuts and fresh herbs over the beets. Spoon more dressing over the top and finish with a sprinkle of flaky sea salt (if using).
Adam and Joanne's Tips
- Keep leftovers in an airtight container for up to 5 days. If making ahead, hold off on adding the goat cheese until serving.
- Swap the raw beets for prepackaged cooked beets. You need close to 2 pounds.
- The nutrition facts provided are estimates.