Roasted Beet, Walnut and Chevre Salad with maple vinaigrette
You know that dish that you get, everytime you see it on the menu, no matter the restaurant?
Back in university days, that dish was probably buffalo wings, heavy on the blue cheese dip…mmm wings.
Now I scope out the scene for roasted beet and walnut salads. They are popping up everywhere.
This plate of green lovin’ is the perfect way for the beet lover to express themselves for a healthy-hearty lunch. Beets and goats cheese are like best friends; always better together.
Although this salad isn’t an ‘on the run’ type of lunch, it is worth the wait for a weekend, or a get together with friends. I also serve it as a side at dinner. You could always roast the beets and toast the walnuts the night before when you have time, allowing for quick preparation the next day.
If you haven’t made this salad before, give it a go and you will never see beets the same again.
Here’s what goes in mine
- Beets, leaves trimmed, sliced thinly into disks
- crushed walnuts
- goats cheese
- baby spinach
Roasting Beets: Preheat oven to 400. Slice leaves off of beets and place in tin foil ‘pocket’ drizzled with a little olive oil. Roast about 50-60 minutes.
Toasted Walnuts: Crush walnuts into small pieces and toast on medium high, shaking or stirring frequently until fragrant and lightly browned. (5-6 minutes)
- 3 tablespoon olive oil
- 3 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- 1 tablespoon maple syrup
- salt and pepper
Combine everything but oil first, mixing until combined. Whisk in olive oil until smooth.
I use this dressing for everything!