Roasted Beet Salad with Goat Cheese and Walnuts Recipe
Roasted beet salad with goat cheese and walnuts is a more “restaurant-style” way to serve traditional Polish beets. Sweet beets, salty cheese and crunchy nuts create a combination known in many European cuisines, but here it fits perfectly both festive and everyday dinners.
This salad turns simple Polish beets into an elegant dish with a balance of sweet, salty and crunchy elements. It works just as well on a holiday table as it does as a light everyday meal.
Chef's tips
Bake a larger batch of beets at once – you can use the leftovers for soups, spreads or other salads. Do not overdress the salad in advance; add the dressing just before serving so the leaves stay fresh and crisp.
How to serve
Serve as a starter before a main course, or as a light dinner with a slice of wholemeal bread. It also pairs well with roasted meats or fish as a colorful side dish.
Ingredients
- beets medium - 4 pieces
- goat cheese can be replaced with feta - 100 g
- walnuts lightly chopped - 40 g
- arugula or mixed salad leaves - 60 g
- oil for the dressing - 3 tablespoons
- balsamic vinegar or red wine vinegar - 1.5 tablespoons
- honey or maple syrup - 1 teaspoon
- Dijon mustard you can use mild table mustard - 0.5 teaspoons
- garlic finely grated or pressed - 1 clove
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Wash the beets thoroughly, dry them, wrap each one separately in aluminium foil and place on a baking tray.
- Bake the beets for about 50–60 minutes, until soft – check by inserting a knife or fork into the thickest part; it should slide in easily. Let the baked beets cool, peel off the skin and cut into large cubes or slices.
- Toast the walnuts in a dry frying pan for 3–4 minutes over medium heat, stirring often, until lightly browned and fragrant. Set aside to cool.
- Prepare the dressing in a small bowl: mix the oil or olive oil, balsamic vinegar, honey, mustard, grated garlic, a pinch of salt and pepper. Stir until the dressing is smooth and emulsified.
- Spread the arugula or mixed salad leaves on a large plate or platter. Arrange the pieces of roasted beet on top.
- Crumble the goat cheese with your fingers or cut it into small pieces and scatter over the beets. Sprinkle everything with the toasted walnuts.
- Just before serving, drizzle the salad with the prepared dressing and gently toss on the plate.
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Storage
Sałatkę najlepiej zjeść od razu po polaniu sosem. Jeśli chcesz przechować, trzymaj osobno upieczone buraki, sos w słoiczku i resztę składników – połącz tuż przed podaniem.
