Recipe: Roasted Beet Salad with Walnuts, Goat Cheese, and Champagne Vinaigrette
If I’m being totally honest, I’ll confess to you that sometimes I get in a rut. Of not wanting to cook, not wanting to write, not wanting to take pictures of my food.
And then there are those moments when it’s perfect, and easy, and fun, and you find yourself falling back in love with the cooking, the writing, the shooting all over again, as if nothing more had transpired than a fickle lovers quarrel in the middle of the night.
This beet salad is spectacular. It quietly arrived and has been slow to be forgotten. Thinly shaved beets are bolstered by toasted walnuts and fresh chèvre, and finished with just a hint of champagne vinaigrette as if determined to leave you wishing for more.
Because sometimes, it really is just that easy.
Roasted Beet Salad with Walnuts, Goat Cheese, and Champagne Vinaigrette
- 2 medium-sized beets, preferably different colors
- 1/4 cup walnuts, toasted
- 1/4 cup goat cheese
- 1 TB champagne vinegar
- 2 tsp fresh lemon juice
- 6 TB extra-virgin olive oil (best you can find, I like California Olive Ranch which is available in most stores)
- Salt and Pepper
- Preheat oven to 400 degrees and adjust rack to middle position.
- Wash beets and trim ends. Tightly wrap in tin foil, put in a pan to catch any juices, and roast until firm tender when checked with a knife, about 1 hour pending their size. Set aside.
- Meanwhile, assemble the champagne vinaigrette via thoroughly combining the champagne vinegar, lemon juice, olive oil, and salt and pepper to taste.
- Once beets are cool enough to handle, rub skins off using paper towels for easy clean up.
- Using a mandolin, slice the beets as thinly as you’re able.
- To assemble, layer the beets in alternating color, top with walnuts and goat cheese, and finish with a drizzle of vinaigrette.