Balthazar Beet Salad With Goat Cheese and Walnuts
You'll be mesmerized by this elegant combination of roasted beets, creamy goat cheese, and toasted walnuts inspired by NYC's legendary Balthazar restaurant.
Servings: 4
Ingredients
- 900 grams medium red beets
- 115 grams fresh goat cheese
- 100 grams walnut halves
- 200 grams mixed salad greens
- 12 tbsp extra virgin olive oil
- 8 tbsp balsamic vinegar
- 4 tbsp dijon mustard
- 1 small shallot, finely minced
- 1 pinch Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Individually wrap beets in aluminum foil and place on a baking sheet. Roast for 1-1.5 hours until tender when pierced with a knife. Once cooled, peel and cut into wedges.
- Meanwhile, toast walnuts in a dry skillet over medium heat until fragrant. For the vinaigrette, whisk together olive oil, balsamic vinegar, Dijon mustard, and minced shallot in a small bowl. Season with salt and pepper.
- To assemble, arrange mixed greens on plates, top with beet wedges, crumble goat cheese over the top, and scatter with toasted walnuts. Drizzle with vinaigrette just before serving.
Notes
To prevent staining, wear disposable gloves when handling beets and use a separate cutting board. The beets can be roasted up to three days in advance and stored in the refrigerator. Allow beets to come to room temperature before serving for the best flavor.