Name: Winter Beet Salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 pounds of beets (about 3-4 medium beets); 2 tablespoons olive oil, divided; 1/2 teaspoon salt, divided; 1/4 teaspoon black pepper, divided; 1/4 cup walnuts or pecans, roughly chopped; 2 ounces goat cheese, crumbled; 1/4 cup red onion, thinly sliced (optional); 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar or red wine vinegar; 1 teaspoon Dijon mustard; 1/2 teaspoon honey or maple syrup (optional); Fresh parsley or chives, chopped, for garnish

Description

A vibrant and earthy Winter Beet Salad featuring roasted beets, crunchy nuts, and creamy goat cheese with a simple balsamic vinaigrette. Perfect as a side dish or a light lunch.

Ingredients

Scale

2 pounds of beets (about 3–4 medium beets)
2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/4 cup walnuts or pecans, roughly chopped
2 ounces goat cheese, crumbled
1/4 cup red onion, thinly sliced (optional)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar or red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey or maple syrup (optional)
Fresh parsley or chives, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C). Wash beets, trim greens and root end. Place each beet on foil, drizzle with 1/2 tsp olive oil, salt, and pepper. Wrap tightly. Roast on a baking sheet for 45-60 minutes until tender. Alternatively, boil whole, unpeeled beets in water for 30-50 minutes until tender.
2. Let beets cool slightly, then rub off skins. Trim ends and chop into bite-sized pieces.
3. In a dry skillet over medium heat, toast chopped nuts for 3-5 minutes until fragrant and lightly browned. Set aside.
4. In a small bowl, whisk together 2 tbsp extra virgin olive oil, balsamic vinegar, Dijon mustard, and optional honey or maple syrup. Season with salt and pepper.
5. In a medium bowl, combine chopped beets, toasted nuts, crumbled goat cheese, and red onion (if using). Drizzle with half the vinaigrette and toss gently. Add more vinaigrette as needed.
6. Transfer to a serving platter or bowls and garnish with fresh parsley or chives.

Notes

Store leftover salad in an airtight container in the refrigerator for 2-3 days. Dressing can be stored separately. Do not freeze.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Salad
Method: Roasting/Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 250-300 kcal (varies based on ingredients and quantities)
Sugar: 12-15g
Sodium: 300-400mg
Fat: 18-22g
Carbohydrates: 20-25g
Fiber: 5-7g
Protein: 6-8g