Balanced Beetroot and Goat Cheese Salad

This beautiful and simple salad is a great way to showcase the earthy sweetness of beets. The goat cheese adds a creamy richness, while the walnuts provide a nice crunch. The salad is dressed with a simple vinaigrette made with olive oil, red wine vinegar, honey, salt, and pepper.

I first had this salad at a restaurant in Paris, and I was immediately smitten. The combination of the sweet beets, creamy goat cheese, and crunchy walnuts was just perfect. I've been making this salad ever since, and it's always a hit with my friends and family.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 bunch beets, peeled and chopped
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss beets with olive oil, salt, and pepper.
3. Spread beets on a baking sheet and roast for 20 minutes, or until tender.
4. In a large bowl, combine beets, goat cheese, walnuts, olive oil, red wine vinegar, honey, salt, and pepper.
5. Toss to coat.

Why It Works

• The beets are roasted until tender, which brings out their natural sweetness.
• The goat cheese adds a creamy richness that balances out the sweetness of the beets.
• The walnuts provide a nice crunch and add a nutty flavor to the salad.
• The vinaigrette is simple but flavorful, and it helps to tie all the ingredients together.