Roasted Beet Salad With Walnuts Goat Cheese Honey Dijon Vinaigrette Food

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Roasted Beet Salad with Walnuts and Goat Cheese image

Provided by Nancy Fuller

Time 1h25m

Yield 6 servings

Number Of Ingredients 9

Ingredients

3 medium beets, washed and trimmed
1/4 cup extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon honey
1 tablespoon minced red onions
1/2 teaspoon Dijon mustard
4 cups baby spinach
1/2 cup crumbled goat cheese
1/2 cup chopped walnuts

Steps:

Preheat the oven to 400 degrees F.
Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice.
In a medium bowl, add the olive oil, vinegar, honey, red onions and Dijon and whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts.

ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

Roasted Beet Salad with Walnuts and Goat Cheese image

This is a terrific salad. Everything can be prepped ahead easily, then just putting everything together at the last minute. I always have this at Thanksgiving.

Provided by P48422

Categories Vegetable

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup walnut halves
2 teaspoons olive oil
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 medium beets, trimmed and washed
1/3 cup thinly sliced red onion
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon sugar
fresh ground black pepper
1/2 lb fresh spinach leaves, de-stemmed and washed
3 ounces fresh goat cheese, crumbled

Steps:

Preheat the oven to 350 F.
Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
Spread on a baking sheet and bake until toasted, about 7-10 minutes.
Set aside to cool.
Wrap the beets individually in foil and place on a rimmed baking sheet.
Bake at 350 degrees until tender, about 1 1/2 hours.
Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
Combine all the dressing ingredients, taste and adjust the seasonings.
Pour over the beets and toss well.
Let sit at room temperature at least 1 hour.
Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
Arrange the beets on top and crumble the goat cheese over.

Nutrition Facts : Calories 284.4, Fat 25.9, SaturatedFat 5.6, Cholesterol 11.2, Sodium 481.9, Carbohydrate 9.2, Fiber 2.7, Sugar 5.3, Protein 6.6

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