Beet Goat Cheese Walnut Salad

5 from 1 vote

Perfect for any meal, this Beet, Goat Cheese, and Walnut Salad with honey-Dijon dressing is quick, easy, and full of flavor.

Prep Time15

Total Time15

Course: Salad, Side Dish

Cuisine: American, Healthy, Vegetarian

Keyword: Beet Goat Cheese Walnut Salad

Servings: as a side

Author: Chelsea Lords

Cost: $9.12

Equipment

Wide-mouth Mason Jar or other sealable container

Ingredients

4 ounces store-bought, precooked beets see note 1
1/3 cup chopped walnuts see note 2
1 (5.5-ounce) package mixed greens see note 3
1/3 cup crumbled goat cheese or feta

Dressing

3 tablespoons olive oil
1 tablespoon honey
2-1/4 teaspoons Dijon-style mustard
1-1/2 tablespoons red wine vinegar
2 teaspoons finely minced shallot
Salt and pepper

US - Metric

Instructions

Combine all dressing ingredients in a wide-mouth jar. Add 1/4 teaspoon salt and 1/8 teaspoon pepper, or season to taste. Shake well until combined and refrigerate until ready to use.
Chop the beets on a dark plastic cutting board to avoid stains. Toast walnuts in a dry pan over medium-low heat, stirring constantly, until fragrant, about 2–4 minutes. Let cool and coarsely chop. Add greens to a large bowl. Top with goat cheese and walnuts.
Drizzle dressing over the portion you plan to eat (dressed salad doesn’t store well). Toss gently, then serve on plates. Add chopped beets to each plate individually to prevent dyeing the entire salad pink.

Video

Notes

Note 1: Save time by using store-bought, precooked beets. If roasting your own, refer to the “How to Roast Beets” section in the full post. Four ounces is about 2–3 roasted beets.

Note 2: Pre-chopped, dry-roasted walnuts work great. I also love this salad with chopped candied walnuts!

Note 3: Use a prewashed mix for convenience, such as baby lettuce, spinach, or a spring blend.

Storage: If making ahead or saving leftovers, store the dressing separately and dress the salad just before eating.

Nutrition