Chef's Tip
When roasting beets, don't peel them beforehand—the skins slip off easily once they're roasted and cooled. Keep red and golden beets separated during cooking and handling to prevent the red beets from bleeding color onto the golden ones.
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with foil.
- Trim beet tops, leaving about 1/2 inch of stems. Wash thoroughly, keeping red and golden beets separate.
- Place red beets on one half of the baking sheet, golden beets on the other half. Drizzle each group with 1/2 tablespoon olive oil and sprinkle with salt and pepper.
- Wrap each group of beets separately in foil, creating two packets. Place on baking sheet.
- Roast until beets are tender when pierced with a knife, about 45-60 minutes depending on size.
- While beets roast, prepare candied walnuts. Line a baking sheet with parchment paper.
- In a small saucepan, combine sugar and water. Heat over medium, stirring until sugar dissolves.
- Add walnuts and cayenne pepper if using. Cook, stirring constantly, until syrup crystallizes and coats nuts, about 5 minutes.
- Spread nuts on prepared baking sheet, separating them with a fork. Let cool completely.
- For vinaigrette, whisk together balsamic vinegar, Dijon mustard, minced shallot, honey, and thyme in a small bowl.
- Slowly whisk in 2 tablespoons olive oil until emulsified. Season with salt and pepper to taste.
- When beets are cool enough to handle, peel off skins (they should slip off easily). Cut into 1/2-inch wedges or slices.
- In a large bowl, toss mixed greens with half the vinaigrette. Arrange on serving plates.
- Arrange beet wedges on top of greens, alternating colors for visual appeal.
- Sprinkle with crumbled goat cheese and candied walnuts.
- Drizzle remaining vinaigrette over the salad and garnish with orange zest and additional thyme leaves if desired.
Plating
Arrange a bed of mixed greens on each plate, lightly dressed with vinaigrette. Place alternating wedges of red and golden beets in a circular pattern on top of the greens. Sprinkle crumbled goat cheese in the center and around the plate. Scatter candied walnuts throughout the salad. Finish with a light drizzle of additional vinaigrette around the plate and a sprinkle of orange zest and fresh thyme leaves.
Storage & Reheating
Roasted beets can be prepared up to 3 days ahead and refrigerated. Candied walnuts can be stored in an airtight container at room temperature for up to 2 weeks. Vinaigrette can be refrigerated for up to 5 days. Assemble the salad just before serving for the best texture and presentation.
About This Recipe
The combination of roasted beets and goat cheese has become a classic in fine dining, celebrated for its perfect balance of earthy sweetness and tangy creaminess. This interpretation builds on that foundation with the addition of candied walnuts for sweet crunch and a balsamic vinaigrette that ties the elements together. The colorful presentation makes it as visually striking as it is flavorful.