When was the last time you had a salad that was so vibrant it felt like a festival on your plate? This red beet salad is exactly that—bursting with color and flavor, like a summer song on a gloomy day. With a touch of tang, a hint of sweetness, and that earthy beet goodness, it’s the kind of dish that surprises you with every bite and leaves you craving for more, even if you never thought you liked beets.
Steps
- Preheat your oven to 400°F. Wrap each beet in aluminum foil, drizzle with olive oil, and season with salt and pepper. Roast on a baking sheet for 40 to 90 minutes, until the beets are tender when pierced with a fork.
- Once roasted, remove the beets from the oven, unwrap them, and allow them to cool. Peel the skins off the cooled beets by gently sliding them off under running water.
- Chill the peeled beets in the refrigerator until you’re ready to assemble the salad. When ready, slice the beets into ¼-inch-thick rounds.
- Combine the greens, thinly sliced shallots, sliced apples, roasted beet slices, toasted walnuts, and goat cheese in a large salad bowl. Add microgreens if desired.
- Drizzle the salad with balsamic vinaigrette and season with flaky sea salt and freshly ground black pepper. Serve immediately.
Ingredients
- Red beets, golden beets, or pink Chioggia beets (approximately 1 to 1.5 pounds, roasted and sliced into ¼-inch-thick rounds)
- 1 Granny Smith apple, thinly sliced
- Fresh greens such as arugula or spring mix (about 4 cups)
- Soft goat cheese (approximately 4 ounces)
- ½ cup toasted walnuts
- 1 shallot, thinly sliced
- Microgreens (optional, for garnish)
- Balsamic vinaigrette (made with olive oil, balsamic vinegar, maple syrup, garlic, and mustard)
- Flaky sea salt
- Fresh black pepper
FAQ
- Can I prepare parts of the beet salad ahead of time?
- Yes, you can roast the beets and prepare the balsamic dressing up to two days in advance. Store them in the refrigerator, and when you’re ready to serve, simply assemble the salad with the remaining ingredients.
- What type of beets should I use for this salad?
- You can use any variety of beets for this salad, such as red, golden, or Chioggia beets. Mixing different colors can enhance the salad’s visual appeal, but using just red beets will still deliver a delicious result.
- What are some good substitutes for Granny Smith apples in this recipe?
- If you don’t have Granny Smith apples, a ripe pear can be an excellent alternative. Both options offer a sweet-tart flavor and a satisfying crunch that complements the other ingredients.
- Is it necessary to use flaky sea salt in the salad?
- While flaky sea salt adds a delicate crunch, regular sea salt can be used as a substitute if you don’t have any on hand. Both types of salt will enhance the flavors of the salad.
- What other dishes pair well with this beet and goat cheese salad?
- This salad is versatile and pairs well with a variety of fall or winter dishes. Consider serving it with potato leek or butternut squash soup for lunch or alongside pasta, risotto, or polenta for dinner. It’s also a great addition to a holiday spread, complementing traditional dishes like green bean casserole and mashed potatoes.
Tips
- Advance Preparation: Roast the beets and prepare the balsamic dressing up to two days ahead. Store them in the refrigerator to save time on the day you’re serving the salad.
- Beet Peeling Tip: After roasting, let the beets cool and use running water to help ease the skins off with your hands. This makes peeling them cleaner and easier.
- Ingredient Substitution: If you can’t find Granny Smith apples, a ripe pear is a great alternative for adding a sweet-tart flavor and crunch to the salad.
- Use Beet Greens: Don’t discard beet tops if they’re attached. You can sauté them for an additional side, reducing waste and adding nutritional value.
Equipment
- Baking sheet
- Aluminum foil
- Chef’s knife (for slicing beets, shallots, apples, etc.)
- Mandoline slicer (optional, for thin slicing of shallots)
- Salad spinner (for washing and drying greens)
- Mixing bowls (for assembling the salad)
- Whisk (for mixing the balsamic vinaigrette)
