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Ruby Red Beet Salad

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A vibrant and flavorful salad featuring roasted beets, tangy goat cheese, and crunchy walnuts, perfect for any gathering.

Ingredients

Scale
  • 4 medium beets
  • 2 tablespoons olive oil
  • 1 teaspoon salt (divided)
  • 1 teaspoon black pepper (divided)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/4 cup chopped walnuts
  • 1/4 cup crumbled goat cheese
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the beets with 1 tablespoon of olive oil, half of the salt, and half of the pepper.
  3. Wrap each beet individually in foil.
  4. Place the wrapped beets on a baking sheet and roast for 45–50 minutes.
  5. Once roasted, let the beets cool slightly, then peel off the skins and slice into wedges.
  6. Whisk together the remaining olive oil, balsamic vinegar, honey, salt, and pepper.
  7. Combine the beet wedges, walnuts, goat cheese, and parsley in a serving bowl.
  8. Drizzle the dressing over the salad and toss lightly to combine.
  9. Transfer the salad to a platter or divide it onto individual plates and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days, without dressing. Consider using feta or pecans as substitutes for goat cheese and walnuts respectively.

Nutrition

Find it online: https://recypez.com/ruby-red-beet-salad/

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