Cooked Beet Salad
This vibrant and earthy cooked beet salad features tender roasted beets tossed in a bright, zesty vinaigrette with fresh herbs and crumbled goat cheese.
Ingredients
- •4 medium whole beets (about 1.5 lbs), scrubbed and trimmed
- •2 tablespoons olive oil
- •1 tablespoon red wine vinegar
- •1 teaspoon Dijon mustard
- •1 teaspoon honey
- •1/4 cup crumbled goat cheese
- •1/4 cup chopped walnuts, toasted
- •2 tablespoons fresh flat-leaf parsley, chopped
- •Salt and freshly cracked black pepper to taste
Instructions
- 1
Preheat your oven to 400 degrees F (200 degrees C).
- 2
Place the scrubbed beets on a large sheet of aluminum foil, drizzle with a little olive oil, and wrap them tightly to form a packet.
- 3
Roast in the preheated oven for 45 to 60 minutes, or until the beets are easily pierced through to the center with a fork.
- 4
Remove the beets from the oven and let them rest in the foil until they are cool enough to handle.
- 5
Rub the skins off the beets using a paper towel; they should slip right off. Cut the peeled beets into bite-sized wedges or cubes.
- 6
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
- 7
Place the warm beet cubes in a medium mixing bowl, pour the dressing over them, and toss gently to coat evenly.
- 8
Transfer the dressed beets to a serving platter, then top with crumbled goat cheese, toasted walnuts, and fresh parsley before serving.
💡 Chef tips
- Wear disposable kitchen gloves when peeling the beets to prevent your hands from staining pink.
- You can roast the beets up to 3 days in advance and store them plain in the refrigerator until ready to assemble.
- Substitute crumbled feta cheese for goat cheese if you prefer a sharper, saltier flavor profile.
✅ How it should turn out
The finished salad is a brilliant ruby red with contrasting white cheese and golden nuts, offering a tender, earthy texture paired with a tangy, herbaceous dressing.