Chef's Tip
Roast and peel the beets a day ahead, then refrigerate them until you're ready to assemble the salad. This makes the final preparation much faster and keeps your hands from being stained with beet juice right before serving.
Instructions
- Preheat oven to 400°F (200°C). Trim tops and roots from beets, leaving about 1 inch of stem attached.
- Rub beets with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. If using both red and golden beets, keep them separate to prevent color bleeding.
- Wrap beets individually in aluminum foil and place on a baking sheet. Roast until tender when pierced with a knife, about 50-60 minutes depending on size.
- Let beets cool until comfortable to handle. Using paper towels, rub off skins (they should slip off easily). Cut into 1/2-inch wedges and set aside. If made ahead, refrigerate until ready to use.
- For candied walnuts: Line a baking sheet with parchment paper. In a small skillet, combine sugar, water, and cinnamon over medium heat. Stir until sugar dissolves.
- Add walnuts and cook, stirring constantly, until sugar crystallizes and coats the nuts, about 3-4 minutes. Immediately spread on prepared baking sheet to cool completely.
- For vinaigrette: In a small bowl, whisk together balsamic vinegar, minced shallot, Dijon mustard, honey, remaining 1/4 teaspoon salt, and pepper. Slowly whisk in remaining 2 tablespoons olive oil until emulsified.
- In a large bowl, toss mixed greens with half the vinaigrette. Arrange dressed greens on a serving platter or individual plates.
- Arrange beet wedges over the greens. If using both colors, alternate for visual appeal.
- Sprinkle crumbled goat cheese over the salad, followed by candied walnuts.
- Drizzle remaining vinaigrette over the beets and garnish with fresh thyme leaves.
Plating
Arrange the dressed greens on a large platter or individual salad plates. Artfully place the beet wedges on top, creating a pattern if using different colored beets. Scatter goat cheese crumbles and candied walnuts over the salad. Finish with a final drizzle of vinaigrette and a sprinkle of fresh thyme leaves.
Storage & Reheating
Roasted beets can be refrigerated for up to 5 days. Candied walnuts can be stored in an airtight container at room temperature for up to 2 weeks. Vinaigrette will keep for 5 days in the refrigerator. Assemble the salad just before serving to maintain optimal texture and freshness.
About This Recipe
A sophisticated appetizer that highlights the natural sweetness of roasted beets against the tangy creaminess of goat cheese. This composed salad draws on European culinary traditions that celebrate seasonal ingredients with minimal manipulation. The addition of candied walnuts introduces a sweet crunch that complements the earthy beets and peppery greens, creating a well-balanced start to a meal.