Prepare to embark on a culinary journey that will revolutionize your salad experience! This Roasted Beet Goat Cheese and Candied Walnut Salad is not just a dish, it's a symphony of flavors that will make your taste buds dance with delight. Imagine tender, caramelized roasted beets, creamy goat cheese, and sweet candied walnuts nestled on a bed of fresh mixed greens - a gourmet masterpiece that's surprisingly easy to create in your own kitchen.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 medium beets
- 100g goat cheese
- 1/2 cup candied walnuts
- 4 cups mixed greens
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting the beets, allowing them to become tender and flavorful.
- Wash the beets thoroughly under cold water to remove any dirt. Trim the tops and roots, but leave the skin on to retain moisture during roasting.
- Wrap each beet individually in aluminum foil, sealing them tightly to create a steam pocket. Place the wrapped beets on a baking sheet to catch any drips.
- Roast the beets in the preheated oven for about 45 minutes, or until they are fork-tender. The cooking time may vary slightly depending on the size of the beets.
- While the beets are roasting, prepare the candied walnuts. In a small skillet over medium heat, add the walnuts and toast them for 2-3 minutes, stirring frequently to prevent burning.
- Once the walnuts are toasted, add 2 tablespoons of sugar and a pinch of salt to the skillet. Stir continuously until the sugar melts and coats the walnuts, about 2-3 minutes. Remove from heat and let them cool on a parchment-lined plate.
- After the beets are done roasting, remove them from the oven and let them cool for about 10 minutes. Once cool enough to handle, peel the skins off using your hands or a paper towel. Cut the beets into wedges or slices, as desired.
- In a large bowl, combine the mixed greens with the roasted beet slices. Crumble the goat cheese over the top, followed by the candied walnuts.
- In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper to create the dressing. Adjust the seasoning to taste.
- Drizzle the dressing over the salad just before serving, tossing gently to combine all the ingredients without bruising the greens.
- Serve the salad immediately, garnished with additional goat cheese and walnuts if desired. Enjoy your Roasted Beet Goat Cheese and Candied Walnut Salad!
Tips
- Choose fresh, firm beets with smooth skin for the best roasting results.
- For extra flavor, try adding a sprinkle of fresh herbs like thyme or basil.
- To save time, you can roast the beets a day ahead and store them in the refrigerator.
- Use high-quality extra virgin olive oil for the dressing to enhance the overall taste.
- Toast the walnuts carefully to prevent burning - they can go from perfectly toasted to burnt in seconds.
- For a more intense flavor, you can add a drizzle of honey to the dressing.
- If you're not a fan of goat cheese, try substituting with feta or blue cheese for a different twist.
- Always dress the salad just before serving to keep the greens crisp and fresh.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 18g
Protein: 10g
Fat: 25g
Saturated Fat: 7g
Cholesterol: 25mg
