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Roasted Beet and Asparagus Salad with Goat Cheese

Roasted Beet and Asparagus Salad with Goat Cheese

Sweet roasted beets, crisp-tender asparagus, peppery arugula, and creamy goat cheese are tossed with a bright dijon balsamic vinaigrette. Toasted walnuts add crunch for a colorful mediterranean-style salad that works as a light lunch or an elegant dinner starter.

Prep: 20 min · Cook: 45 min · Total: 65 min · Serves: 4

Ingredients

  • 1 tsp honey
  • 5 cups baby arugula (loosely packed)
  • 3 oz goat cheese (crumbled)
  • 0.33 cup walnuts (roughly chopped)
  • 1 tsp dijon mustard
  • 0.75 tsp kosher salt (divided)
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh lemon juice
  • 0.5 tsp black pepper (freshly ground)
  • 1 lb asparagus (woody ends trimmed)
  • 2 tbsp fresh dill (chopped)
  • 1 small shallot (finely minced)
  • 1.25 lb red beets (trimmed and scrubbed)
  • 4 tbsp extra-virgin olive oil (divided)

Instructions

  1. Preheat the oven to 400°F (204°C) with a rack in the center, and line a rimmed 13-by-18-inch sheet pan with aluminum foil so the beet juices do not stain the pan.
  2. Place the 1.25 lb trimmed and scrubbed red beets on the prepared sheet pan, rub them with 1 tbsp extra-virgin olive oil, and sprinkle them with 0.25 tsp kosher salt and 0.125 tsp black pepper until evenly coated.
  3. Fold the foil tightly around the beets to make a sealed packet, then roast on the center oven rack for 40-45 minutes, until a paring knife slides into the center of the largest beet with little resistance.
  4. While the beets roast, spread the 0.33 cup roughly chopped walnuts in a dry 10-inch skillet over medium heat and toast for 3-5 minutes, shaking the pan often, until the nuts smell fragrant and look lightly browned; transfer them to a plate to stop the cooking.
  5. Bring 2 inches of water to a boil in a 12-inch skillet over high heat, add the 1 lb trimmed asparagus, and cook for 2-3 minutes, turning once with tongs, until the spears are bright green and crisp-tender when pierced with the tip of a knife.
  6. Transfer the asparagus immediately to a bowl of ice water with tongs and chill for 2 minutes, then drain on a clean kitchen towel and cut the spears into 2-inch pieces.
  7. Remove the beet packet from the oven and let it stand closed on the sheet pan for 10 minutes, until the beets are cool enough to handle but still warm.
  8. Use paper towels to rub the skins from the warm beets, then place the peeled beets on a cutting board and cut them into 1/2-inch wedges; the beets should be tender, glossy, and evenly cooked through.
  9. Whisk the remaining 3 tbsp extra-virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, the finely minced shallot, the remaining 0.5 tsp kosher salt, and the remaining 0.375 tsp black pepper in a large mixing bowl for about 30 seconds, until the vinaigrette looks emulsified.
  10. Add the beet wedges and asparagus pieces to the large mixing bowl and toss gently with a silicone spatula for 30-45 seconds, until the vegetables are lightly coated without breaking the beets.
  11. Add the 5 cups loosely packed baby arugula and 2 tbsp chopped fresh dill to the bowl, then toss gently for about 20 seconds, just until the greens are glossy and lightly dressed.
  12. Arrange the salad on a large serving platter, scatter the 3 oz crumbled goat cheese and toasted walnuts over the top, and serve immediately while the asparagus is crisp and the beets are slightly warm or at room temperature.

Nutrition (per serving)

  • Calories: 309
  • Protein: 10 g
  • Fat: 23 g
  • Carbohydrates: 21 g
  • Fiber: 7 g
  • Sugar: 13 g
  • Sodium: 609 mg

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