ROASTED BEET SALAD WITH WALNUTS AND GOAT CHEESE

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Roasted Beet Salad with Walnuts and Goat Cheese image

This is a terrific salad. Everything can be prepped ahead easily, then just putting everything together at the last minute. I always have this at Thanksgiving.

Provided by P48422

Categories     Vegetable

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup walnut halves
2 teaspoons olive oil
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 medium beets, trimmed and washed
1/3 cup thinly sliced red onion
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon sugar
fresh ground black pepper
1/2 lb fresh spinach leaves, de-stemmed and washed
3 ounces fresh goat cheese, crumbled

Steps:

  • Preheat the oven to 350 F.
  • Combine the walnuts with the olive oil, salt and pepper, mixing well to coat the nuts.
  • Spread on a baking sheet and bake until toasted, about 7-10 minutes.
  • Set aside to cool.
  • Wrap the beets individually in foil and place on a rimmed baking sheet.
  • Bake at 350 degrees until tender, about 1 1/2 hours.
  • Let cool for 20 minutes, then peel the beets by holding them under cold running water and rubbing off the skins.
  • Cut into 1/2-inch wedges, and place in a large mixing bowl with the walnuts and onion.
  • Combine all the dressing ingredients, taste and adjust the seasonings.
  • Pour over the beets and toss well.
  • Let sit at room temperature at least 1 hour.
  • Just before serving, arrange the spinach leaves in individual bowls or on a large platter.
  • Arrange the beets on top and crumble the goat cheese over.

Nutrition Facts : Calories 284.4, Fat 25.9, SaturatedFat 5.6, Cholesterol 11.2, Sodium 481.9, Carbohydrate 9.2, Fiber 2.7, Sugar 5.3, Protein 6.6

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