Wow! This Roasted Beet Salad with Goat Cheese and Toasted Walnuts sure is delicious, nutritious, and so easy to make!
A few weeks ago, I made a pretty bold statement on Twitter…
I’ve decided pretty much everything tastes better with toasted nuts? Who agrees?
I’m sure more important and controversial statements have been made before, but, everyone who responded backagreed with me (and trust me when I say this never happens rarely happens in my household of 4 super agumentative opinionated people), so I was pretty excited to say the least!
I even got a message fromCalifornia Walnuts asking me if I would like a bag of nuts to snack on.
Quick side note: Did you know that approximately 90% of the walnuts grown in the US are grown in California?
Um, yes, please!!!
Disclosure: I was given free samples of walnuts from California Walnuts, but I was not compensated to write this post. I just happen to love walnuts!
So, those walnuts, plus my love for roasted beets and goat cheese, led me to create this sweet and savory roasted beet salad with goat cheese, inspired by a similar one I fell in love with atSammy’s in San Diego.
How Do You Make a Beet Salad?
The ingredient list is simple, and once you roast the beets, everything else comes together very quickly.
Roast the beets in the oven with a little olive oil, salt, and pepper. You can meal prep and pre-roast them ahead of time, and store the roasted beets in the fridge for up to 3 days before making the salad. If you’re pressed for time, you can use pre-cooked beets, like the ones in the produce section at Trader Joes.
Make a simple salad dressing to go on top of your roasted beet salad. This one is my go-to, and can also be made ahead of time.
When it’s time to assemble your salad, toast the walnuts (optional, but adds delicious flavor), slice the beets, and place them on top of your favorite leafy greens. Sprinkle on crumbled goat cheese and walnuts, and drizzle on the dressing.
It’s time to eat your yummy roasted beet salad with goat cheese and walnuts!
Before I share this yummy roasted beet salad with goat cheese with you, let’s do a quick dive into the health benefits of beets.¹
Key nutrients in beets include vitamins A & K, folate, fiber, potassium, magnesium, and calcium.
Beets may help your cardiovascular health due to their high nitrate content. Dietary nitrate, found in fruits and vegetables, may help lower blood pressure.
Beet juice is particularly high in nitrate, and is used by athletes to help improve exercise performance. Research suggests the ingestion of beet juice can help increase blood flow to muscles, and increase the amount of time one can exercise before becoming exhausted.
And, we should probably have a quick chat about the health benefits of walnuts too. Don’t you think?!
Walnuts contain more alpha-linolenic acid (ALA), a plant-based omega-3 essential fatty acid, than any other nut.² Other key nutrients in walnuts include protein, fiber, magnesium, and phosphorus.
These nutrients help make walnuts a nutritional superstar which may protect against heart disease and cancer. In addition, walnuts, along with other nuts, are part of a brain healthy MIND Diet and may boost cognitive function by helping to protect brain cells.
Recent studies suggest walnuts may have a positive impact on the microbiome by increasing the amount of beneficial bacteria in the gut.³
In addition, walnuts contain melatonin, an antioxidant with sleep regulating properties, so the next time you find yourself tossing and turning, you may wish to nosh on a handful of walnuts instead of counting sheep!
What should I serve with this yummy Roasted Beet Salad with Goat Cheese & Toasted Walnuts?
The recipe below makes a generous serving for two people to enjoy as a vegetarian main dish for lunch or dinner, but you could also serve smaller portions as a side dish with this Sticky Sesame Salmon, or a roast chicken.
Roasted Beet Salad with Goat Cheese and Toasted Walnuts
This Roasted Beet Salad with Goat Cheese and Toasted Walnuts sure is delicious, nutritious, and so easy to make! The beets and dressing can be made ahead of time, making this a quick and healthy meal to put together at the last minute.
Preheat oven to 400 degrees. Trim the greens and hard ends off beets and place them on a baking sheet or roasting pan lined with aluminum foil. Drizzle a little olive oil over the beets and sprinkle them with salt and pepper, then fold the aluminum foil around and over the beets to cover them. Bake for 45 minutes to 1 hour, or until you can easily cut through the beets.
Prepare the dressing while the beets are roasting by combining the olive oil, golden balsamic vinegar, and salt and pepper to taste. Set dressing aside.
Once beets are done roasting, allow them to cool for about 10 minutes. Meanwhile, toast the nuts in the 400 degree oven for 5 minutes, and divide the greens between 2 salad plates. Lightly chop nuts after toasting and set aside.
When beets are cool enough to handle. remove the skin, and slice in to circles, ~1/8 inch thick. Divide the beets in half and arrange them in an overlapping circle on top of the greens, then divide the nuts between the two plates, and place them in the middle of the beets. Divide goat cheese in half and crumble over the greens, beets, and walnuts, then drizzle the dressing over the salads and serve.
Notes
Make Ahead/Meal Prep Tips:
You can meal prep and pre-roast the beets them ahead of time, and store them in the fridge for up to 3 days before making the salad. If you’re pressed for time, you can use pre-cooked beets, like the ones in the produce section at Trader Joes.
The salad dressing can also be made ahead of time.
Vegan Option: Omit the goat cheese, or substitute with your favorite tangy vegan cheese. I think Miyoko vegan cheese is very tasty!Substitutions: Use any favorite variety of leafy greens. Walnuts can be substituted with any nuts or seeds.
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Let’s Chat! Are you a fan of beets? (I personally never liked them as a kid, but LOVE them now!) Anything else you would add to this roasted beet salad???
EA Stewart, MBA, RD is an integrative registered dietitian specializing in wellness nutrition, digestive health, autoimmune disease, brain health, and vibrant aging. She creates easy, plant-forward gluten-free recipes for a wide variety of diets including low FODMAP, Mediterranean, and more.
