Balthazar Beet Salad Recipe
This vibrant and refreshing beet salad features earthy roasted beets paired with creamy goat cheese, crunchy walnuts, and a tangy herb-infused vinaigrette. Perfect for any occasion, it’s a fresh twist on the classic Balthazar Beet Salad.
Equipment
- 1 Baking Sheet For roasting the beets
- 1 Knife To peel and slice the beets
- 1 Mixing Bowl For combining the salad ingredients
- 1 Whisk To whisk together the vinaigrette
- 1 Measuring Cups For measuring vinaigrette ingredients
Ingredients
- 4 Medium Beets Roasted until tender
- 3 Tbsp Olive Oil For roasting the beets
- 2 Tbsp Balsamic Vinegar For the vinaigrette
- 2 Tbsp Honey For the vinaigrette
- 1 tsp Dijon Mustard For the vinaigrette
- 2 oz Goat Cheese Crumbled on top
- 1/4 cup Walnuts Toasted and chopped
- 1 cup Arugula Optional for added greens
Instructions
- Roast the Beets: Preheat the oven to 400°F. Wrap the beets in foil and roast for 30-45 minutes until tender. Let cool, peel, and slice.
- Make the Vinaigrette: In a bowl, whisk together olive oil, balsamic vinegar, honey, and mustard. Season with salt and pepper to taste.
- Assemble the Salad: Layer the roasted beets, goat cheese, walnuts, and arugula (if using) on a platter. Drizzle the vinaigrette over the salad just before serving.
Notes
- Feel free to substitute walnuts with pecans or almonds for a different flavor.
- If you prefer a sweeter dressing, add a bit more honey or a splash of orange juice.
- The salad can be stored in an airtight container in the fridge for up to 2 days, but the dressing should be added just before serving to keep it fresh.