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Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with Honey Dijon Vinaigrette

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Roasted Beet Salad with Avocado, Goat Cheese and Candied Walnuts with a TO DIE FOR Honey Dijon Vinaigrette. The end all be all of beet salads. The End.
Course Salads
Cuisine American
Keyword beets, Easter, salad, side dish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 375
Author Laurie McNamara

Ingredients

FOR THE BEETS:

  • 2 bunches small beets 1 bunch red and 1 bunch golden -about 6 total trimmed and washed and leafy tops reserved
  • olive oil

FOR THE CANDIED WALNUTS:

  • 1 cup walnuts
  • 1/4 cup granulated sugar

FOR THE HONEY DIJON VINAIGRETTE:

  • 1 (heaping) tablespoon minced shallot
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

FOR THE SALAD:

  • 5 ounces mixed salad greens I'm using a power green blend
  • reserved beet greens washed, dried and chopped
  • 2 to 4 ounces goat cheese crumbled
  • 1 avocado
  • 1/2 red onion sliced thin vertically
  • freshly ground black pepper

Instructions

FOR THE BEETS:

  • Preheat your oven to 400℉ (or 200℃).
  • Place prepared beets onto a sheets of heavy duty aluminum foil (doubling up if using regular aluminum foil), golden beets on one and red beets on a separate sheet.
  • Drizzle with olive oil and fold up the sides of the foil to create a purse.
  • Place the foiled parcels directly onto the middle rack of your preheated oven and roast for 1 hour or until the beets are tender and can be easily pierced by a fork.
  • Allow to cool before using a paring knife to remove the skin and quartering. Pour any remaining beet juices from the foil parcels into separate bowls.

FOR THE CANDIED WALNUTS:

  • Place the walnuts and sugar into a small skillet.
  • Heat on medium, stirring occasionally with a rubber spatula until the sugar starts to melt. Keep stirring until the sugar caramelizes and the walnuts are toasted.
  • Transfer the candied walnuts into a heatproof bowl to cool.

FOR THE HONEY DIJON VINAIGRETTE:

  • Place the finely minced shallots, dijon, honey, vinegar, olive oil, salt and pepper into a glass mason jar or container with a tight fitting lid. Shake to combine.

FOR THE SALAD:

  • On a large platter or serving bowl, toss together the mixed salad greens with the chopped beet leaves.
  • Crumble the goat cheese over top and add the slices of avocado, onions, quartered roasted beets and candied walnuts.
  • Right before serving, drizzle with honey dijon vinaigrette and the reserved beet juices over top, then grind fresh black pepper over top.

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 27g | Protein: 7g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 338mg | Potassium: 497mg | Fiber: 5g | Sugar: 19g | Vitamin A: 441IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 2mg