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Roasted Beet Salad with Toasted Walnuts and Goat Cheese

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November 26, 2012
Shannon Hepburn

Following the Thanksgiving feast I’m still in salad mode. December is a delightfully celebratory month filled with delectable food and drink. To temper the indulgence I’ll post a few lighter options before diving into some richer holiday fare.

Roasted Beet Salad with Toasted Walnuts and Goat Cheese

Author: Shannon Hepburn
  • Dressing
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar or rice vinegar
  • 2 tablespoons orange juice
  • 1½ teaspoons grated orange peel/zest
  • Salad
  • 4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
  • 1 tablespoon olive oil
  • 4 cups of baby spinach leaves
  • ½ cup walnut pieces, toasted
  • 4 ounces soft fresh goat cheese
  • extra orange zest for garnish - optional
Cooking Instructions
  1. For dressing:
  2. Whisk all ingredients in small bowl. Season with salt and pepper.
  3. For salad: Preheat oven to 400°F. Toss beets with 1 tablespoon oil and put in a baking pan. Roast beets until tender, about 1 hour 10 minutes. Cool beets; peel and cut into ½-inch wedges. (Dressing and beets can be made 1 day ahead. Cover separately; chill. Bring both to room temperature before continuing.)
  4. Mix spinach, walnuts and dressing in large bowl; toss. Divide among plates. Arrange beets around greens; sprinkle with goat cheese and optional orange zest.
  5. You could call this dinner by tossing in some protein: leftover bites of turkey, cooked beans or crumbled tempeh.
  6. Makes 4 servings