By Mark Bittman
- Total Time
- 2 hours, largely unattended
- Rating
- 4(194)
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3large or 6 medium beets
- ¾cup walnuts
- 6cups torn greens, one type or anassortment
- ⅓cup olive oil
- 2tablespoons red-wine vinegar
- 1tablespoon minced shallot
- 2teaspoons Dijon mustard
- Salt and freshly ground black pepper
- 4ounces goat cheese
Ingredient Substitution Guide
Preparation
Step
1
Heat the oven to 400. Wash the beets, and while they are still wet, wrap them individually in foil. Put them on a rimmed baking sheet and cook, undisturbed, until you can pierce them easily with a thin-bladed knife, 60 to 90 minutes. Once the beets have cooled, peel them (I like to rub the skin off under running water), and cut them into chunks.
Step
2
Put the walnuts in a dry skillet over medium heat and cook, shaking the pan frequently, until fragrant and beginning to darken, 3 to 5 minutes.
Step
3
Rinse and dry the greens and put them in a large bowl; add the walnuts. Combine the oil, vinegar, shallot and Dijon in a jar with a sprinkle of salt and pepper. Screw the lid on tightly and shake vigorously until the dressing becomes thick and creamy. Taste and adjust the seasoning.
Step
4
Pour some of the dressing onto the greens and toss to coat; pile the greens on 4 plates. Put the beets in the bowl, toss with some of the dressing and arrange them on top of or around the greens. Crumble the goat cheese on top, and serve.
Ratings
4
out of 5
194
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Cooking Notes
MK Owens
I make too many beets and I dress the beets with the dressing and store them dressed. Then you can whip together a 2nd salad the next day with no trouble at all. The marinated roasted beets are delightful.
Es
Beets, walnuts, and goat cheese remain a delicious combination even if it's become a cliche. This is simple and beautiful. The beets can be roasted and cut in advance. A lovely first course to any dinner.
Sandy
This Lady, being short of Shallots, used minced red onion instead. YUM!
Sooz
This dressing is a keeper. Will be using it more often! Good salad.
Sharon
A beautiful salad on a cold February day. Used a mix of red and golden beets.With the dark rich greens and white goat cheese, it was a feast for the eyes as well as well as a taste treat.
Sooz
This dressing is a keeper. Will be using it more often! Good salad.
Laura
Would pecans work in place of the walnuts? My husband and son are allergic to walnuts.
Sooz
I always use pecans. Allergic to walnuts. ;)
Ruthie
Delicious. Used danish blue cheese.
Marta
Yum! I added a little smoked salmon too. But I forgot the onions. Oh well.
Bev
Served this to rave reviews at a party for 10 last night. Used a goat chevre and candy stripe beets. Subbed in maple syrup candied pecans because I don't like walnuts ! Dressing was delish. I thought it might be too mustardy but it was perfect.
brookp
Although I love beets roasted from scratch, there were several months they were unavailable in my rural grocers so I used canned beets and it’s still delicious.
Pandora
11/20/20 - I liked this. Made it with a chiffonnade of lacinato kale, that stood up to the delicious dressing. Made John and Joely’s with apples instead of (my) roasted golden beets.
MK Owens
I make too many beets and I dress the beets with the dressing and store them dressed. Then you can whip together a 2nd salad the next day with no trouble at all. The marinated roasted beets are delightful.
K.
Used the recipe to learn how to make the beets only. Wonderful.
Es
Beets, walnuts, and goat cheese remain a delicious combination even if it's become a cliche. This is simple and beautiful. The beets can be roasted and cut in advance. A lovely first course to any dinner.
Sandy
This Lady, being short of Shallots, used minced red onion instead. YUM!
Patressa
I see what you did there, Sandy. And I like it!
Kate
Added a little honey dried tarragon and thinned it out with a little more vinegar. Love this salad
Barbara
delish!
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