Roasted Beet Salad with Walnuts and Goat Cheese in an Orange Vinaigrette
Simple and delicious. If you start with pre-roasted beets, this salad only takes a few minutes to put together.
Equipment
- jar for the vinaigrette
Ingredients
Salad
- 4-5 large beets roasted
- 4-5 large handfuls mixed greens lettuce pre-washed
- 1 cup walnuts toasted, cooled, and coarsely chopped
- 1 cup goat cheese crumbled
Vinagrette
- 1 part neutral oil grapeseed, canola, avocado, etc.
- 1 part orange juice freshly squeezed
- 1/2 orange for zest
- 1/2 lemon for juice
- 1 tbsp Dijon mustard
- drizzle honey to taste
- salt and freshly ground black pepper to taste
Instructions
Prepare the vinaigrette:
- In a jar, add all the ingredients for the vinaigrette. Tightly close the jar and shake until the contents are emulsified. The vinaigrette is best served at room temperature, ideally 30 minutes after mixing, as this allows the flavours to integrate. Keep refrigerated if preparing well in advance (+2 hours before serving.)
Assemble the salad:
- Slice the beets thinly with a sharp knife, or for the best results, use a mandoline.
- Toast the walnuts lightly in a small skillet. Allow them to cool completely before coarsely chopping them.
- Crumble the goat cheese.
- At the bottom of your serving dish, put a generous layer of mixed greens.
- Then a layer of beets topped with toasted walnuts and crumbled goat cheese.
- Pour the vinaigrette over top.
- Add salt and freshly ground pepper.
- Serve and enjoy.
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