Beet Salad

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This gorgeous Beet Salad is full of bright colors and fresh flavors. Roasted beets pair beautifully with the citrus, olives, goat cheese, and crunchy candied walnuts. All of this is tossed in a sweet-and-tangy balsamic vinaigrette. It’s elegant enough for a holiday table but easy enough for weeknight meals.

Prep Time30

Cook Time45

Cooling Time1

Total Time2 15

Course: Appetizer, Salad, Side Dish

Cuisine: American

Keyword: beet and goat cheese salad, beet goat cheese salad, beet salad, beet salad recipe, beet salad with goat cheese, beets salad, goat cheese salad with beets, red beet and goat cheese salad, roasted beet salad, roasted beet salad recipe

Servings: servings

Calories: 625kcal

Ingredients

For the Beet Salad

4 fresh beets (approx.)
3 tablespoons extra-virgin olive oil
½ bulb fresh fennel thinly sliced
4 clementines peeled and sliced crosswise
¼ cup Kalamata olives pitted and chopped
4 ounces soft goat cheese
½ cup candied walnuts (recipe follows)

For the Beet Salad Dressing

2 tablespoons finely minced shallot
2 tablespoons balsamic vinegar
1 tablespoon finely chopped fresh tarragon
1 tablespoon Dijon mustard
2 teaspoons honey
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil

For the Candied Walnuts

1 egg white
1 tablespoon water
2 cups walnut halves
½ cup granulated sugar
1 teaspoon kosher salt

Optional Garnishes

a drizzle extra-virgin olive oil
a sprinkling cracked black pepper
additional fresh tarragon leaves

US Customary - Metric

Instructions

To Make the Beet Salad

Preheat the oven to 425 and line a baking sheet with parchment.
Rub the beets with oil to coat, then roast until fork-tender (approx. 45 minutes).
Allow the beets to cool, then peel with a veggie peeler, halve, and slice thickly.
Add the sliced beets to a large bowl, along with the fennel, clementines, olives.
Toss togethet with the beet salad dressing to coat.
Tip the mixture onto a serving platter, then top with crumbled goat cheese and candied walnuts.
Garnish with a drizzle of olive oil, a sprinkling of cracked black pepper, and additional fresh tarragon leaves, if desired.

To Make the Beet Salad Dressing

Place the shallot, balsamic vinegar, tarragon, Dijon mustard, honey, salt, and pepper in the bottom of a large bowl and stir to combine.
Slowly drizzle in the olive oil, while whisking.

To Make the Candied Walnuts*

Preheat the oven to 250 degrees F and line a baking sheet with parchment paper.
Beat the egg white with the water.
Add the walnuts, sugar, and salt.
Toss to coat, then spread in an even layer on the prepared baking sheet.
Bake for 40 minutes, then cool completely.

Notes

*For more info on the candied walnuts click here: Candied Walnuts.

Nutrition