Description
A vibrant roasted red onion and beet salad with mixed greens, walnuts, and goat cheese, perfect for a light meal.
Ingredients
Scale
- 8 ounces (227 g) cooked beets, roasted and cut into bite-sized pieces
- ½ red onion, thinly sliced
- 6 to 8 ounces (170 to 227 g) mixed greens (such as arugula)
- ½ cup (60 g) walnuts or pecans, roughly chopped (raw or lightly toasted)
- 2 ounces (57 g) soft goat cheese, crumbled
- ¼ cup (60 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) balsamic vinegar (aged)
- 1 teaspoon (5 ml) Dijon mustard
- 1 tablespoon (21 g) honey
- Salt, to taste
- Black pepper, to taste
Instructions
- Step 1: Combine ¼ cup extra-virgin olive oil, 2 tablespoons aged balsamic vinegar, 1 teaspoon Dijon mustard, 1 tablespoon honey, salt, and black pepper to taste in a jar with a tight-fitting lid. Secure the lid and shake vigorously until the dressing is creamy, emulsified, and smooth. This ensures the dressing will coat the salad evenly without separating.
- Step 2: Cut the cooked roasted beets into even, bite-sized chunks. Aim for uniformity to ensure consistent flavor absorption during marination and an attractive presentation.
- Step 3: In a bowl, combine the sliced beets and thinly sliced red onion. Drizzle about half of the prepared dressing over the vegetables. Toss gently to coat evenly, then let the mixture sit and marinate for approximately 5 minutes to allow the flavors to meld and the dressing to enhance the vegetables’ taste.
- Step 4: Place the mixed greens in a large serving bowl. Top with the marinated beets and onions. Sprinkle the roughly chopped walnuts or pecans evenly over the salad. Add the crumbled soft goat cheese on top, distributing it to cover the salad and provide creamy contrast.
- Step 5: Drizzle the remaining dressing over the assembled salad as needed. Toss gently to combine all ingredients without bruising the greens. Taste the salad and adjust seasoning with additional salt, pepper, or an extra teaspoon of honey if a sweeter balance is desired.
Notes
- Room Temperature: Store the beet salad in an airtight container at room temperature for up to 4 hours before serving to maintain texture and freshness.
- Refrigeration: Refrigerate in an airtight container for up to 3 days. Ensure the container is sealed well to preserve flavors and prevent drying out.
- Freezing: Place the salad in a freezer-safe container or bag and freeze for up to 1 month. Thaw in the refrigerator before serving; note texture may soften slightly after freezing.
- Roasting the beets brings out their natural sweetness and creates a tender texture that contrasts nicely with the crunchy walnuts and creamy goat cheese.
- If beets become mushy, reduce cooking time to steaming for about 8 minutes for tender but firm pieces.
- Shake the dressing jar for at least 30 seconds just before serving if the oil and vinegar separate to ensure a smooth emulsification.
- Add walnuts just before serving for maximum crunch. Toast lightly if desired, but watch carefully to avoid burning.
- If salad greens wilt too quickly, add them last before serving to keep the salad crisp and fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg