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Roasted beets salad with caramelized garlic, toasted walnuts and goat cheese | www.viktoriastable.com

Roasted beet salad with caramelized garlic, walnuts and goat cheese

Course Salad
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Viktoria

Ingredients

  • 2 lbs red and golden beets
  • 2 heads garlic
  • 1/2 cup toasted walnuts
  • 1/2 cup crumbled goat cheese
  • 2 tbs balsamic vinegar
  • 2 tbs olive oil plus more for roasting
  • salt

Instructions

  1. Scrub the beets well, and cut into quarters.
  2. Place on a roasting pan, with 3 tbs of olive oil and some salt. Cover with foil and bake at 400 for almost an hour.
  3. Cut the pointy ends of the garlic heads and place cut side up on a piece of foil. Add olive oil and wrap the garlic in the foil in a tight package. Roast for about 30 min. Be careful not to burn the garlic as it becomes bitter. Check the color - it should be golden but not burned.
  4. Toast the walnuts for 10 minutes and keep a close eye on them.
  5. Once the beets are roasted, you can optionally peel them, or just cut into bite size pieces. Toss with the garlic cloves, and walnuts, add salt.
  6. Add the balsamic vinegar, and a bit more olive oil to taste. Top with the goat cheese.