Fresh roasted beets are so flavorful and full of beneficial nutrients. Combined with greens, goat cheese, walnuts, and vinaigrette, this roasted beet salad may just become one of your favorite salads. This recipe was adapted from Once Upon a Chef by Jennifer Segal.

Servings: Makes 4-6 servings

Ingredients:

For the Beets:

  • 1 bunch medium beets (about 3)
  • 1 tbs extra virgin olive oil

For the Salad:

  • 10 ounces mixed greens
  • 3 ounces goat cheese
  • 1/2 cup walnuts, coarsely chopped 

For the Vinaigrette:

    • 2 tbs honey
    • 1 1/2 tbs Dijon mustard
    • 3 tbs red wine vinegar
    • 1-1/2 tbs minced shallots
    • 1/2 tsp salt
    • 1/4 tsp ground black pepper
    • 6 tbs extra virgin olive oil
French Sorrel
Instructions:

For the Beets:

Preheat the oven to 425 degrees F.  Wipe or scrub beets clean, then trim the stems down to one inch. Place beets on a large piece of foil; then wrap foil around them to form a neat packet. Roast directly on the rack in the middle of the oven until tender.  About 45 minutes – one hour.  Test for doneness by piercing the largest beet with a knife.  If it enters easily, it’s done.  Unwrap beets and let them sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into 1/2-inch dice.  Set aside. 

For the Vinaigrette:

In a small bowl, whisk together the honey, dijon mustard, red wine vinegar, shallots, salt, and pepper.  Whisking constantly, slowly add the oil in a steady stream.  Taste and adjust seasoning if needed.

For the Salad:

Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine.  Add as much of the remaining vinaigrette as desired and toss again.  Divide greens onto plates, then sprinkle with beets, walnuts, and goat cheese.  (Warning, if you mix this all together in a salad bowl the beets will turn the salad pink.). Serve immediately.

Chef Yvonne Dwyer

Recipe compliments of OPL Naturalist and Home Chef Yvonne Dwyer

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

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