Picture this: a vibrant beet salad that feels like a burst of fresh air on your taste buds—earthy, sweet, and unexpectedly delightful. It’s like that time I stumbled upon a hidden cafe in a bustling city, offering the most exquisite blend of flavors, and I couldn’t help but wonder why I hadn’t tried it sooner. This beet salad, with its crunchy walnuts and tangy feta, is a revelation for those who think salads are just leafy greens.
Steps
- Preheat your oven to 400°F. Wrap each beet in aluminum foil, drizzle with olive oil, and season with salt and pepper. Roast the beets on a baking sheet for 40 to 90 minutes, until they are soft and can be easily pierced with a fork.
- Once roasted, remove the beets from the oven and allow them to cool. When they are cool enough to handle, peel off the skins by rubbing them under running water. Chill the peeled beets in the fridge until you’re ready to use them.
- Slice the cooled beets into ¼-inch-thick rounds. In a large bowl or serving platter, layer the beets with fresh greens, thinly sliced shallots, chopped apples, toasted walnuts, and crumbled goat cheese.
- Drizzle the assembled salad with balsamic vinaigrette. Finally, season the salad with flaky sea salt and freshly cracked black pepper to enhance the flavors before serving.
Ingredients
- Red, golden, or Chioggia beets (quantity depends on size and preference)
- Olive oil (for drizzling)
- Salt and pepper (to taste)
- Granny Smith apple (or a ripe pear as an alternative)
- Fresh greens (such as arugula or spring mix)
- Microgreens (optional)
- Soft goat cheese
- Toasted walnuts
- Thinly sliced shallot
- Balsamic vinaigrette (made from olive oil, balsamic vinegar, maple syrup, garlic, and mustard)
- Flaky sea salt (or regular sea salt as a substitute)
- Fresh black pepper
FAQ
- Can I prepare any components of the beet salad in advance?
- Yes, you can roast the beets and prepare the balsamic vinaigrette up to two days ahead of time. Store them in the refrigerator and simply assemble the salad just before serving.
- What type of beets can I use for this salad?
- You can use any variety of beets, such as red, golden, or pink Chioggia beets. Mixing different colors can create a visually appealing salad, but even a single type will work well.
- Are there any good substitutes for goat cheese in this salad?
- If you’re looking for alternatives to goat cheese, feta cheese can be a good substitute, as it also offers a creamy texture and a tangy flavor that complements the beets.
- What are some suitable occasions to serve this beet salad?
- This salad is an excellent choice for fall or winter meals. It pairs well with various dishes such as soups, pastas, or holiday meals like Thanksgiving, alongside traditional favorites like green bean casserole and mashed potatoes.
- How can I add extra flavor to the beet salad?
- Enhance the flavors by using a homemade balsamic vinaigrette, and don’t forget to season the salad with flaky sea salt and freshly ground black pepper to make the flavors pop.
Tips
- Prep in Advance: Roast the beets and prepare the balsamic vinaigrette up to two days ahead of serving. Store them in the fridge to save time on the day you plan to serve the salad.
- Choose Your Beets Wisely: Use a mix of beet varieties like red, golden, or Chioggia for a visually appealing salad. However, if only red beets are available, they will still deliver great flavor and color.
- Enhance Flavor and Texture: Toast the walnuts before adding them to the salad to boost their earthy flavor and provide an extra layer of crunch.
- Easy Beet Peeling: After roasting, peel the beets by holding them under running water and sliding the skins off with your hands. This method makes peeling easier and less messy.
Equipment
- Baking sheet
- Aluminum foil
- Chef’s knife or a sharp knife suitable for slicing beets and apples
- Mandoline slicer (optional, for thinly slicing shallots)
- Salad spinner (optional, for washing and drying greens)
- Mixing bowls (for making the vinaigrette and tossing the salad)
