This elegant salad showcases earthy jewel-toned roasted beets, tangy goat cheese, and toasted walnuts in a sharp yet sweet honey dijon vinaigrette.
'beet salads' on Serious Eats
I suppose just about everyone at this point has encountered the beet, goat cheese, and spinach salad. It is one of the most prevalent salads around, on countless menus, and for good reason—all the components work incredibly well together. But that doesn't mean you can't improve on a good thing, which is the cue for this recipe from Plenty by London chef Yotam Ottolenghi.
Some supermarkets sell vacuum-packed cooked beets in the produce section, which is such a convenient way to make a salad a bit more gourmet and interesting. I toss grated beets with olive oil, sweet balsamic vinegar, and a touch of lemon juice, then topped it off with crumbled goat cheese and chopped mint.
At the Logan Square Farmers' Market in Chicago recently, I came across yellow beets and was told they are sweeter than regular red ones. Whether that's true or not, I was sold. I just had to think of how to...