Roasted Beet Salad with Honey Roasted Walnuts
Sweet roasted beets along with tender greens, goat cheese for balance and honey roasted walnuts for some earthy crunch. The combination of the flavours = YUM
Yield
4 servingsPrep
10 minCook
1 hrsReady
1⅓ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
beets
1 pounds |
|
| Honey roasted walnuts | |||
| ½ | cup |
walnuts
coarsely chopped, mixed with 2 tablespoons honey, toast in a 350 degrees F oven for 12 to 15 minutes |
|
| 2 | tablespoons |
honey
|
|
| 1 | pinch |
salt
|
*
|
| Dressing | |||
| 1 ½ | tablespoons |
olive oil, extra-virgin
or up to 2 tablespoons |
|
| 1 | tablespoon |
red wine vinegar
or up to 1 1/2 tablespoons as needed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Salad elements | |||
| 2 | ounces |
mixed salad greens
about 2 cups, or as needed |
|
| 2 | ounces |
goat (chevre) cheese
crumbled, or as needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
beets
1 pounds |
|
| Honey roasted walnuts | |||
| 118 | ml |
walnuts
coarsely chopped, mixed with 2 tablespoons honey, toast in a 350 degrees F oven for 12 to 15 minutes |
|
| 3E+1 | ml |
honey
|
|
| 1 | pinch |
salt
|
*
|
| Dressing | |||
| 23 | ml |
olive oil, extra-virgin
or up to 2 tablespoons |
|
| 15 | ml |
red wine vinegar
or up to 1 1/2 tablespoons as needed |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| Salad elements | |||
| 57.8 | ml/g |
mixed salad greens
about 2 cups, or as needed |
|
| 57.8 | ml/g |
goat (chevre) cheese
crumbled, or as needed |
|
Directions
Preheat the oven to 350℉ (180℃).
Trim the ends off the beets and individually wrap them in aluminum foil.
Bake for one hour or until tender.
Meanwhile mix the walnuts with honey and pinch of salt in a small bowl. Spread evenly on aluminum foil and place them in the oven at 350℉ (180℃) F for about 12 to 15 minutes until toasted. Remove to cool while the beets finish roasting.
When done, allow them to cool until you can handle them, slip off the skins under running water and then cut into wedges.
Meanwhile whisk together olive oil, red wine vinegar, salt and pepper to taste in a large bowl.
Transfer ½ amount into another bowl with beet wedges, toss until well coated.
Add the greens into the large bowl with the remaining dressing, gently toss until lightly coated.
Divide the greens among the serving plates.
Top with beet wedges, goat cheese and honey-glazed walnut pieces.
Serve and enjoy!
