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Goat Cheese and Roasted Beet Salad with Walnuts

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PREP TIME
25 min
COOKING TIME
105 min
TOTAL TIME
155 min
SERVINGS
2 servings
Lunch
Goat Cheese and Roasted Beet Salad with Walnuts
Ingredients
  • 1/2 cup chopped walnuts
  • 1 large beet, top and bottom trimmed and beet greens retained
  • 1 tablespoon walnut oil, or more to taste
  • 2 ounces soft goat cheese
  • kosher salt and freshly ground black pepper to taste
  • 2 tablespoons champagne vinegar
  • 1 cup reserved beet greens, cut into very thin slivers
  • 2 teaspoons chopped fresh chives
Instructions
1
Firstly, preheat your oven to 275 degrees Fahrenheit (or 135 degrees Celsius). Next, place the walnuts on a baking sheet and bake them in the preheated oven until they are golden brown and fragrant, taking approximately 45 minutes. Be cautious as the walnuts can burn quickly.
2
After removing the walnuts from the oven, increase the temperature to 375 degrees Fahrenheit (or 190 degrees Celsius).
3
Now, take a piece of aluminum foil and crumple it up. Place the crumpled foil into an oven-safe dish or pie plate, where it will serve as a makeshift rack. Place the beets onto the foil.
4
Once your oven is preheated, bake the beets until they are just tender and starting to turn golden brown, taking around 45 minutes. Remove the beets from the oven and increase the temperature to 400 degrees Fahrenheit (or 205 degrees Celsius).
5
Next, wrap the beets in aluminum foil and let them cool for 15 to 30 minutes. After that, unwrap the beets and peel them using a sharp paring knife. Cut the beets in half, then slice the halves into thick, half-moon shapes.
6
Now, brush some walnut oil over the bottom and sides of a baking dish. Arrange the beet slices in the dish in a single layer, making sure they fit snugly. Crumble some goat cheese into any empty spaces and then sprinkle it over the beets. Season with salt and pepper to taste.
7
Bake the beets in the preheated oven until they are sizzling and the cheese is slightly browned at the edges, taking around 15 minutes. Remove from the oven and let cool for 10 minutes.
8
Finally, drizzle some vinegar over the top of the beets and garnish with beet greens, chives, and toasted walnuts. Serve warm.