Beet Carpaccio Salad Vinaigrette Recipe

This roasted beet salad is my go-to because it’s not just a feast for my taste buds, but also a vibrant explosion of colors that makes my Instagram feed pop! Plus, the earthy flavors of the beets paired with creamy goat cheese and crunchy walnuts make it a satisfying dish that fuels my foodie soul while keeping things healthy and fresh.

I adore making colorful and healthy meals, and my Beet Carpaccio Salad is no exception. Thinly sliced, sweet, earthy, oven-roasted beets share the plate with peppery arugula, creamy goat cheese, and crunchy walnuts.

This is topped with a vinaigrette that is the perfect balance of sweet and savory: olive oil, balsamic vinegar, and honey. Stylish and delicious, this salad is sure to impress.

Ingredients

• Beets: Rich in fiber and antioxidants, adding earthy sweetness.
• Arugula: Peppery greens, providing vitamin K and enhancing freshness.
• Goat Cheese: Creamy, tangy, adding calcium and protein.
• Walnuts: Toasted for crunch, supplying healthy fats and omega-3s.
• Olive Oil: Heart-healthy fat, enhancing flavor and richness.
• Balsamic Vinegar: Sweet-tart, balancing flavors with acidity.
• Lemon Juice: Zesty, brightening the vinaigrette with vitamin C.

Ingredient Quantities

• 3 medium beets, roasted and thinly sliced
• 2 cups arugula or mixed greens
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh dill, chopped (optional)

Instructions

1. Heat your oven to 400°F (200°C). Enclose each beet in aluminum foil and place them in the oven for 45-60 minutes until they are tender enough to be easily pierced with a fork. Let them cool, and then peel and thinly slice them.

2. Place the sliced beets on a serving platter, slightly overlapping each piece.

3. In a small bowl, combine the olive oil, balsamic vinegar, lemon juice, honey, salt, and pepper to make the vinaigrette. Whisk together until blended and emulsified.

4. Evenly drizzle the vinaigrette over the beets.

5. Spread the arugula or mixed greens over the beets.

6. Scatter the goat cheese, which has been crumbled, over the salad.

7. On top add the walnuts that have been toasted and chopped for a crunchy texture.

8. When using dill, sprinkle it over the salad for an extra burst of freshness.

9. Throw the salad gently to make sure it distributes evenly.

10. As a refreshing appetizer or side dish, serve immediately.

Equipment Needed

1. Oven
2. Aluminium foil
3. Fork
4. Paring knife
5. Cutting board
6. Serving platter
7. Small mixing bowl
8. Whisk
9. Measuring cups and spoons
10. Salad tongs or large spoon for tossing

FAQ

• Can I use canned beets instead of roasting fresh beets?Canned beets can save you time, and they can be used in the same way as fresh ones. Just be sure to drain them well before using them in your dish.
• How should I roast the beets?To prepare the beets, first heat your oven to 400°F (200°C). Next, wrap the beets in foil and place them in the oven. Roast them for about 45-60 minutes or until tender. Once they are done, let the beets cool before slicing.
• Is there a substitute for goat cheese?Certainly, you can replace feta or blue cheese with a cheese of your liking; if you want a different flavor in your cooking and eating, you can always substitute other kinds of cheese in their place.
• What can I use instead of walnuts?Pecans and almonds are excellent alternatives that augment the salad nicely.
• How can I make the salad vegan?To create a vegan option, substitute plant-based cheese for the goat cheese and use maple syrup in place of honey.
• Can I prepare this salad in advance?You can make singular components like the beets and walnuts up to a few days in advance. But the assembling of the salad itself should really happen right before serving to keep everything as fresh as possible.
• Is the dill necessary for the recipe?Dill is not essential and gives a sharp flavor. The recipe can work without it or with a substitution of another herb, as in these versions with parsley or cilantro. You can use any good-for-you herb you like, or leave it out completely.

Substitutions and Variations

You can use feta cheese or ricotta in place of goat cheese for a different flavor and texture. Substituting these cheeses won’t compromise your meal.
Pecans or almonds can take the place of walnuts and give a comparable nutty crunch.
You can substitute red wine vinegar or apple cider vinegar if you want a different flavor profile than balsamic vinegar. Both of these vinegars will provide the same necessary level of acidity.

If you’re out of balsamic vinegar, don’t fret! These substitutes work wonderfully. Either vinegar will yield an adequately acidic result, which is what we want in a salad dressing.
Maple syrup or agave nectar can be used as substitutes for honey in order to keep the sweetness.
Should arugula be unattainable, one may use either spinach or baby kale as an alternative leafy green base.

Pro Tips

1. Roasting Beets Evenly When roasting the beets, ensure they are similar in size for even cooking. You can also add a splash of water inside the foil packets to help steam them, making peeling easier after they cool.

2. Enhancing the Vinaigrette Consider adding a little Dijon mustard to the vinaigrette for an extra layer of flavor and to help emulsify the dressing better. It will give the dressing body and a slight tang.

3. Toasting Walnuts Perfectly Toast the walnuts in a dry skillet over medium heat, stirring frequently, until they are golden and fragrant. This enhances their flavor and adds an extra crunch. Watch closely to prevent burning.

4. Balancing Flavors Taste the vinaigrette before drizzling it over the salad, and adjust the seasoning if necessary. A touch more honey can balance the tanginess of the lemon juice and balsamic vinegar if needed.

5. Serving Tip Serve the salad chilled for a refreshing contrast of flavors and textures. You can prepare the components in advance and assemble them just before serving for convenience.