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

By Jennifer Segal

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

INGREDIENTS


FOR THE BEETS


1 bunch medium beets (about 3)

1 tablespoon extra virgin olive oil


FOR THE SALAD

10 ounces mixed greens (I like a blend of frisée, radicchio, and mesclun)

3 ounces goat cheese

1/2 cup walnuts, coarsely chopped


FOR THE VINAIGRETTE

2 tablespoons honey

1-1/2 tablespoons Dijon mustard

3 tablespoons red wine vinegar

1-1/2 tablespoons minced shallots

1/2 teaspoon salt

1/4 teaspoon ground black pepper

6 tablespoons vegetable oil



INSTRUCTIONS

FOR THE BEETS


Preheat oven to 425°F. Wipe or scrub beets clean then trim stems down to one-inch (leave "tails" on). Place beets on a large piece of foil; drizzle with olive oil, then wrap foil around them to form a neat packet. Roast directly on the rack in the middle of 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 beets and let sit until cool enough to handle. Use your hands or a paring knife to peel skin, then cut into ½-inch dice (I usually do this right on the aluminum foil but you can also use a stain-proof cutting board or plate). Set aside.



FOR THE VINAIGRETTE

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 your ingredients to a jar, cover with a lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

FOR THE SALAD

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. Divide greens onto plates, then sprinkle with beets, walnuts, and goat cheese. (The reason you don't just mix it all together in a salad bowl is that the beets would cause the whole salad to turn pink.) Serve immediately.

GLUTEN-FREE ADAPTABLE NOTE

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.