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Beet and walnut salad Recipe

American · Side dish · 65 min total

This vibrant salad combines earthy roasted beets with crunchy walnuts and a tangy balsamic dressing, perfect as a starter or side dish.

Ingredients

• 4 medium beets (about 1 lb), scrubbed
• 1/2 cup walnuts, roughly chopped
• 2 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 cups mixed salad greens
• 1/4 cup crumbled goat cheese (optional)

Instructions

1. Preheat oven to 400°F (200°C). Wrap each beet in foil and roast for 45-60 minutes until tender. Let cool, then peel and cut into wedges.
2. While beets roast, toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper.
4. In a large bowl, combine salad greens, roasted beets, and walnuts. Drizzle with dressing and toss gently.
5. Top with crumbled goat cheese if desired. Serve immediately.

Tips

• Beets can be roasted up to 2 days ahead and refrigerated.
• For extra flavor, add fresh herbs like parsley or dill.

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