Beetroot Salad with Chèvre, Walnuts, and Honey Vinaigrette
By Culiora
Oven-roasted beetroots meet creamy chèvre, crunchy walnuts, and sweet pear on a bed of peppery rocket. A classic French flavor pairing where the honey vinaigrette harmonizes the sweet, tart, and savory notes to perfection.
- Servings: 4
- Prep time: 15 min
- Cook time: 40 min
- Total time: 55 min
Ingredients
- 800 g fresh beetroots
- 1 tbsp olive oil
- 1/2 tsp flaky sea salt
- 1 pinch freshly ground black pepper
- 150 g chèvre (goat cheese)
- 100 g rocket (arugula), washed and dried
- 1 pcs firm pear (such as Conference), cored and thinly sliced
- 60 g walnuts, roughly chopped
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar (or white wine vinegar)
- 1 tsp liquid honey
- 1 tsp Dijon mustard
- 1 pinch salt and freshly ground black pepper
Instructions
- Preheat the oven to 200°C fan (or 225°C conventional). Peel the beetroots and cut them into wedges (about 2–3 cm wide).
- Place the beetroot wedges on a baking sheet lined with parchment paper. Drizzle with 1 tbsp olive oil, season with salt and pepper. Toss thoroughly and spread out in an even layer. Roast in the center of the oven for 30–35 minutes until tender all the way through and lightly caramelized around the edges. Let cool to lukewarm.
- Meanwhile, toast the walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly colored. Keep a close eye on them so they do not burn. Transfer to a small plate and allow to cool.
- Whisk together 3 tbsp olive oil, apple cider vinegar, liquid honey, and Dijon mustard in a small bowl until emulsified. Season to taste with salt and pepper.
- Spread the rocket across a large serving platter or four individual plates. Arrange the lukewarm roasted beetroots and thin pear slices on top. Crumble over the chèvre in generous chunks and scatter the toasted walnuts over the salad.
- Drizzle the honey vinaigrette evenly over the entire salad just before serving.