Roasted Beet Salad with Walnuts, Goat Cheese & Honey-Dijon Vinaigrette

 

This pretty roasted beet salad makes the perfect starter for a dinner party.

Servings: 6 to 8

Prep Time: 20 Minutes

Total Time: 20 Minutes

INGREDIENTS

FOR THE VINAIGRETTE

• 2 tablespoons honey
• 1½ tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 1½ tablespoons minced shallots

• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup plus 2 tablespoons vegetable oil

FOR THE SALAD

• 10 ounces mixed greens
• About ½ lb vacuum-packed roasted beets, cut into wedges (see note)
• ½ cup walnuts, coarsely chopped
• 3 ounces goat cheese

INSTRUCTIONS

FOR THE VINAIGRETTE

1. In a small bowl, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all the ingredients to a jar, cover with the lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

FOR THE SALAD

1. Place the greens in a large bowl, drizzle with about half of the vinaigrette and toss to combine. Add as much of the remaining vinaigrette as desired and toss again. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.
2. Note: If you'd like to roast your own beets, you'll need 1 bunch of medium beets (about 3). Preheat oven to 425°F and set an oven rack to the middle position. Wipe or scrub the beets clean, then trim stems down to one-inch (leave "tails" on). Place the beets on a large piece of aluminum foil, drizzle with 1 tablespoon olive oil, then wrap foil around the beets to form a neat packet. Roast directly on a rack in the middle of the oven until tender, about 1 hour. Test for doneness by piercing the largest beet with a knife. If it enters easily, it's done. Unwrap the beets and let sit until cool enough to handle. Use your hands or a paring knife to peel the skin, then cut into wedges.
3. Make-Ahead Instructions: The vinaigrette can be made up to 4 days ahead and stored in the refrigerator. Before serving, let sit out at room temperature for about 30 minutes, and then shake to re-emulsify.