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

This beet salad with goat cheese and walnuts is my go-to dinner party salad. I don’t think I’ve ever served it without sending a few people home with the recipe. It’s a breeze to make thanks to the fact that high-quality vacuum-packed roasted beets, such as Love Beets, are now available in the produce section of most supermarkets.  Be sure to dress the salad at the last minute so the greens don’t get soggy, and top the salad with the beets as opposed to mixing them in – tossing the beets with the salad will turn everything pink.

What You’ll Need to Make Roasted Beet Salad with Honey-Dijon Vinaigrette

Step-by-Step Instructions

In a small bowl, combine the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper.

Whisk to combine. Then, whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.)

Taste and adjust seasoning if necessary.
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. Arrange the greens on a large platter or divide onto plates, then top with beets, walnuts and goat cheese. Serve immediately.

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