Sweet Roasted Beets, tangy goat cheese, crunchy walnuts, yes please!
This is summer in a bowl! It’s sweet and salty, and light, and the quick sweet vinaigrette, I can’t tell you how good it is!
I like to make this using a variety of beets, all oven roasted until tender crisp and super sweet. Red beets have a more earthy flavor, golden beets are slightly sweeter and a little lighter in flavour. Then, my fave, Candy Cane beets, stunning to look at, slightly more firm even when roasted they really make this salad something special.
Even non beet lovers will have to admit that they like this salad. My husband, who will eat almost anything I make, but resists beets, agreed to take a taste, and had to admit, it wasn’t awful — for him that says a lot.
Pro Tip: For the prettiest presentation, keep the red beets separate from the candy cane and golden beets when tossing with the vinaigrette. Assemble on the plate, sprinkle with walnut and top with chives
How to roast beets
Roasting beets brings out the sweetness, and results in a tender crisp texture. It does take a little time, but it’s super easy and all hands off.
- Wash beets, and trim off the root ends
- Wrap each beet individually in tin foil to seal
- Place in the oven, directly on the rack and cook for 45-60 minutes until tender.
How to toast nuts
Toasting or roasting nuts, has two purposes. It brings out the nuttiness and adds a little crispness. I often purchase large bags of nuts in bulk, and freeze them so I always have a good variety on hand. This is great for stocking up, but can result in the nuts being a little softer and less flavorful. Toasting them, in the oven or in a pan enhances their flavor and texture.
Oven roasting nuts:
Preheat an oven to 375 F. While the oven heats, lay the walnuts on a baking sheet (you can line it with foil or parchment paper for easy clean-up). Make sure to only roast as many walnuts as fit on the pan in a single layer—ideally, a single layer with some space between the walnuts so there’s room for hot air to circulate around them evenly. When the oven is heated, roast the walnuts until they just start to brown and smell toasted, 5 to 10 minutes.
Pan roasting nuts:
Place nuts in a single layer in a non stick saute or frying pan. Over medium high heat, let nuts cook, tossing frequently to avoid burning, for about 5 minutes. You will know the nuts are done when the start to lightly brown and you can smell the nuttiness.
Pro Tip: Watch nuts in the oven and the pan carefully, they can quickly turn from toasted to burnt quickly.
Roasted Beet and Goat Cheese Salad
- 3 large beets roasted, peeled and cubed
- 4 ounces black pepper goat cheese crumbled
- 2 Oz. toasted walnuts
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup balsamic vinegar white if you have it
- 1/4 cup extra virgin olive oil
- 2 teaspoons sugar optional
- 1/2 tsp salt
- Chopped Chives for garnish
- Wash beets and wrap in Aluminum foil. Roast in a 375 degree oven for 45 minutes or until tender. Time will vary depending on the size of the beets. Candy Cane and Golden beets will cook slightly faster.
- In a bowl combine lemon juice, olive oil, balsamic vinegar, sugar and salt, whisk to combine.
- Remove beets from the oven. Peel off the outer skin (wear gloves or use a paper towel to avoid super red hands). Cut into bite sized pieces.
- Pour vinaigrette over the diced beets. Toss well. Crumble black pepper goat cheese into bowl
- Mix well and chill 30 minutes.
- Top with Toasted walnuts and garnish with chopped chives for a pretty presentation.