Beet Salad Recipe
Beets have been cultivated for centuries, dating back to ancient Mediterranean civilizations. Originally used for their medicinal properties, beets slowly became a culinary staple, prized for their natural sweetness.
Equipment
- Baking sheet
- Aluminum foil
- Knife
- Cutting board
- Salad bowl
- Whisk (for dressing)
- Oven
Ingredients
- 4 medium-sized beets
- 2 cups mixed greens (spinach, arugula, or lettuce)
- ½ cup goat cheese, crumbled (optional for a dairy-free version)
- ¼ cup walnuts, toasted
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the beets thoroughly under cold water to remove any dirt.
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast the beets in the oven for 45–60 minutes, depending on their size. You’ll know they’re ready when you can easily insert a fork or knife into them.
- Once cooked, remove the beets from the oven and allow them to cool. When cool enough to handle, peel off the skin (it should come off easily).
- While the beets are roasting, toast the walnuts. In a dry skillet over medium heat, toast the walnuts for 3–5 minutes, stirring occasionally. Once they become fragrant and lightly browned, remove them from the heat and set aside.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
- Once the beets are peeled, slice them into wedges or cubes, depending on your preference.
- In a large salad bowl, add the mixed greens and top with the roasted beets, crumbled goat cheese, and toasted walnuts.
- Drizzle the dressing over the salad and gently toss everything together.
- Serve the beet salad immediately, or chill it in the refrigerator for a refreshing, cool dish.