Roasted Golden Beets with Balsamic and Walnuts Recipe
A simple yet satisfying dish for a late autumn or early winter salad. Top with your grilled protein of choice for an entree salad perfect for an easy weeknight.
Ingredients
Roast Golden Beets
- 4 cups peeled and diced Golden Beets from about 5 beets
- 2 tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Lemon-Maple Vinaigrette
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon kosher salt
Roasted Golden Beet Salad
- 1 pound cooked grilled diced chicken
- 2 cups toasted croutons
- ½ cup toasted chopped walnuts
- 8 cups mixed greens
- ¼ cup good quality syrupy balsamic vinegar
- ⅓ cup good quality extra virgin olive oil
Instructions
Roasting the Golden Beets
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or foil. Peel and dice beets into ½ inch diced chunks. Place diced beets on prepared baking sheet.
- Season beets with olive oil, kosher salt, and ground black pepper. Roast beets for 25 to 30 minutes until fork tender. Allow to cool slightly before adding the lemon-maple vinaigrette. Toss beets with the lemon-maple vinaigrette and allow to marinate for 30 minutes or longer.
Salad Assembly
- To assemble salad, layer a bed of mixed greens in a salad bowl and top with grilled chicken, toasted walnuts, croutons, and the roast golden beets. Whisk together the syrupy balsamic and olive oil to make a fast vinaigrette. Drizzle over the salad and gently toss to combine everything together. Serve.
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