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Active Time
25 minutes
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Total Time
1 hour
Because beets are sweet and earthy, they need a good helping of acidity and salt to brighten them up. Immediately after cooking, dress beets in vinaigrette and salt to let them marinate. Blue cheese or crème fraîche offer sufficient tang for this salad if goat cheese is not available. If you are following our$68 Dinner Story, reserve the greens from the beets and the remaining Swiss chard stems and greens for theSautéed Greens with Walnuts. Buy a bunch of radishes and save the rest for theCarrot and Radish Salad with Tuna and Capers.
Ingredients
4 servings
Step 1
Preheat oven to 400°F. Place beets in a small baking dish. Add just enough water to cover bottom of pan, drizzle beets with 2 Tbsp. oil, and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover pan tightly with aluminum foil (if foil is touching beets, line it with parchment paper) and bake beets until a knife can pierce them with little resistance, 55–70 minutes. Let cool slightly, then use a paper towel to slip skins off beets. Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.
Step 2
While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes. Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 Tbsp. oil; toss to coat. Sprinkle with 1/2 tsp. salt.
Step 3
Whisk lemon juice, mustard, 2 tsp. vinegar, 1/4 tsp. salt, and 1/4 tsp. pepper in a small bowl until well combined. Whisk in 2 Tbsp. oil in a slow stream. While beets are still warm, toss with half of the vinaigrette to coat. Season with 1 tsp. pepper and 1/4 tsp. salt.
Step 4
Place chard stems and radishes into 2 separate medium bowls and cover each with 1/2 cup vinegar and a pinch of salt. Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar. Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.
Step 5
Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.
Do Ahead
Step 6
Beets can be roasted and refrigerated up to 3 days in advance. Vinaigrette can be made and refrigerated up to 5 days in advance.
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Reviews (8)
Back to TopMade this for my family recently to everyone's praise. Now repeating it for Mothers Day, adding a bed of greens.
fogjam
Cayucos, CA
5/13/2017
I love this recipe. I made this and served it with the Fettuccini with Asparagus Beet Green Pesto with Poached Eggs from the "68$ Dinner Story". This is an easy, very tasty comfort food. Who knew Roasted Beets with carrots and radishes topped with toasted walnuts and goat cheese would make such a great combination? I am keeping this recipe and plan on making it once a week. By itself, it makes a great lunch.
baroquemusicfan40
9/11/2016
Very tasty! A great blend of flavors. Take a little time to prep everything first and it will come together beautifully. If you are used to cutting veggies and making your own salad dressing this is nothing you haven't done already. Enjoy!
MileHighMunchies
Denver
6/11/2015
Good if you have a sous chef and a maid, but then you would not be looking for economical recipes
merioux
TX
5/18/2015
Great if you have a sous chef and a maid, but if you do, you wouldn't be looking for economy meal plans.
merioux
TX
5/18/2015
Raw chard stems had me worried, but soaking the vegetables in the vinegar marinade is a clever technique I'm going to repeat. The intense prep filled a whole rack of my dishwasher, but it was worth it.
Mireille3
San Antonio, TX
5/17/2015
Delicious but very labor intensive.
Anonymous
Denton, Tx
5/16/2015
Delicious but very labor intensive.
Anonymous
Denton, Tx
5/16/2015
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