Wednesday, January 21

Beetnik Salad

Mixed greens, roasted beets, candied walnuts, dried cranberries, and goat cheese


Beetnik Salad Recipe


I love making beet salads, especially in the winter when their bright colors and sweet flavor are a welcome alternative to the bitter greens and pale starches of other in-season produce. Roasted beets are quite filling and can make a vegetarian salad that's hearty enough for a full meal, especially when paired with other tasty ingredients like candied walnuts, dried cranberries, and fresh goat cheese. This recipe is based off of a dish of the same name that we had at Papa Lennon's in Ojai this summer, and it was memorable enough that I'm making it at home six months later. The salad is a great mix of textures, flavors, and colors, and would be lovely as a side dish at a party or as a stand-alone lunch. Make sure to plan ahead as the beets take some time to roast, but you can do that step up to a couple days in advance.

Note: Don't throw away those beet greens! Save the tops and use them like you would kale or chard, or make this recipe.

More Salad Recipes:
- Burrata, Beet, Tangerine, & Arugula Salad
- Mixed Greens with Pomegranate, Butternut Squash, & Feta
- Beet & Blue Cheese Salad


Beetnik Salad:
Honey & Herb Vinaigrette Ingredients
- 3 tbsp. extra virgin olive oil
- 2 tbsp. chopped fresh herbs, such as parsley, dill, and chives
- 1 1/2 tbsp. red wine vinegar
- 1 1/2 tsp. dijon mustard
- 1 tsp. honey
- kosher salt
- ground black pepper

Salad Ingredients
- 1 bunch of beets
- 6-8 c. mixed greens, loosely packed
- 2-3 oz. goat cheese, crumbled
- 1/4 c. candied walnuts
- 1/4 c. dried cranberries

Recipe
For Dressing
  • Whisk together the vinegar, mustard, honey, a pinch of salt, and a pinch of pepper.
  • Slowly whisk in the olive oil until emulsified, then whisk in the herbs. Set aside.
For Salad
  • Preheat the oven to 400F.
  • Cut the stems off the beets and wrap each one individually in foil. Roast the beets in the oven for 35-55 minutes, depending on size, or until fork tender.
  • Let the beets cool, then unwrap, rub off the skins, and cut into bite-size pieces.
  • In a large bowl, combine the beets, mixed greens, goat cheese, candied walnuts, and dried cranberries.
  • Toss with the dressing and taste for seasoning, adding salt or pepper if needed.
  • Serve immediately.

Serves four - six (side dish)