Cooked Beet Salad
This vibrant and earthy cooked beet salad is tossed in a bright citrus vinaigrette and finished with crumbled goat cheese and toasted walnuts.
Ingredients
- •4 medium whole beets, washed and trimmed
- •3 tablespoons extra-virgin olive oil
- •1 tablespoon fresh lemon juice
- •1 tablespoon balsamic vinegar
- •1 teaspoon Dijon mustard
- •1 small shallot, finely minced
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly ground black pepper
- •1/2 cup crumbled goat cheese (100g)
- •1/3 cup walnuts, toasted and roughly chopped (40g)
- •2 cups fresh arugula or baby spinach (60g)
Instructions
- 1
Place the trimmed beets in a medium saucepan and cover them with water by at least an inch.
- 2
Bring the water to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 40 to 50 minutes until the beets are easily pierced to the center with a fork.
- 3
Drain the hot water and transfer the beets to a bowl of ice water to stop the cooking process and cool them quickly.
- 4
Using your hands or a paper towel, rub the skins off the cooled beets; they should slip right off easily.
- 5
Dice the peeled beets into bite-sized cubes or cut them into wedges, depending on your preference.
- 6
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, balsamic vinegar, Dijon mustard, minced shallot, kosher salt, and black pepper to create the dressing.
- 7
In a large mixing bowl, gently toss the diced beets with about half of the prepared dressing.
- 8
Arrange the fresh arugula on a serving platter, top with the dressed beets, and scatter the crumbled goat cheese and toasted walnuts over the top.
- 9
Drizzle the remaining dressing over the salad just before serving.
💡 Chef tips
- Wear disposable gloves while peeling and cutting the beets to prevent your hands from staining pink.
- You can roast the beets in foil at 400 degrees Fahrenheit for about an hour instead of boiling them for a more concentrated, sweeter flavor.
- Store the cooked beets and dressing separately in airtight containers in the refrigerator for up to 3 days before assembling the salad.
✅ How it should turn out
The finished salad should look vibrant and colorful with deep red beets, crisp greens, and creamy white cheese, offering a tender texture with an earthy sweetness balanced by the tangy dressing and crunchy walnuts.