Ingredients
For the Salad:
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4 medium beets (red, golden, or Chioggia), roasted or boiled
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4 cups baby arugula, spinach, or mixed greens
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½ cup goat cheese, crumbled (or feta)
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½ cup walnuts or pecans, toasted
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1 orange, segmented (or ½ apple, thinly sliced)
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¼ cup red onion, thinly sliced
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Optional: fresh mint or dill, finely chopped
For the Vinaigrette Dressing:
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¼ cup extra virgin olive oil
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2 tablespoons balsamic vinegar (or red wine vinegar)
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1 teaspoon Dijon mustard
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1 teaspoon honey (or maple syrup)
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Salt and black pepper to taste
Instructions
Step 1: Cook the Beets
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Roasting: Preheat oven to 400°F (200°C). Scrub beets, trim the tops, wrap in foil, and roast for 45–60 minutes until tender. Let cool, peel, and slice or cube.
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Boiling: Place trimmed beets in boiling water and simmer for 30–40 minutes. Cool, peel, and slice.
Pro Tip: Wear gloves to avoid beet stains while peeling.
Step 2: Toast the Nuts
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In a dry skillet over medium heat, toast walnuts or pecans for 3–5 minutes, stirring often, until golden and fragrant. Let cool.
Step 3: Prepare the Vinaigrette
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In a small bowl or jar, combine:
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Olive oil, vinegar, Dijon mustard, honey, and a pinch of salt and pepper.
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Whisk or shake until fully emulsified. Adjust seasoning to taste.
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Step 4: Assemble the Salad
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Place the greens in a large salad bowl or serving platter.
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Top with sliced or cubed beets, orange segments (or apple slices), and red onion.
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Sprinkle with crumbled goat cheese and toasted nuts.
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Drizzle the vinaigrette over the top just before serving.
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Finish with fresh herbs (mint or dill) if using.