Balthazar Beet Salad Recipe
Balthazar Beet Salad Recipe
Table of Contents
Balthazar Beet Salad Recipe
Discover the vibrant and nutritious Balthazar Beet Salad recipe, inspired by the famous Balthazar restaurant. This delightful dish features roasted beets, tangy goat cheese, and a zesty vinaigrette, making it perfect for any occasion.
Description
The Balthazar Beet Salad recipe is a gourmet creation that has captured the hearts of food enthusiasts. This iconic dish combines earthy roasted beets, creamy goat cheese, and crunchy walnuts with a bright, citrus infused vinaigrette. It’s an ideal choice for health conscious diners, as it’s packed with vitamins, fiber, and antioxidants. This recipe takes inspiration from the classic Balthazar version, ensuring restaurant quality flavors at home. Whether you’re hosting a dinner party, looking for a delicious starter, or just craving a nutritious meal, this beet salad delivers in every way. Below, you’ll find an easy to follow guide to making this exquisite salad.
Discover the irresistible Balthazar beet salad recipe, featuring roasted beets, goat cheese, and vinaigrette for a gourmet delight.
With detailed instructions, nutritional insights, and practical notes, you’ll master this Balthazar Beet Salad recipe and impress your family and friends. Dive into the art of crafting a salad that is as visually appealing as it is delicious, and enjoy the perfect blend of flavors and textures.
Ingredients
For the Salad:
- 4 medium sized beets (red and golden if available)
- 4 oz (115g) goat cheese, crumbled
- 1/3 cup walnuts, toasted
- 4 cups mixed greens (arugula, spinach, or baby kale)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (optional for sweetness)
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Optional Garnish:
- Fresh parsley or dill
- Orange or lemon zest
Instructions
1.Prepare and Roast the Beets: Preheat the oven to 400°F (200°C). Wash and trim the beets, leaving a bit of the stems intact. Wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 50–60 minutes or until tender (a knife should easily slide into the center). Remove beets from the oven and let them cool. Once cool enough to handle, peel the skin using a paper towel or your fingers. Slice into wedges or rounds as desired.
2.Toast the Walnuts: While the beets are roasting, toast the walnuts. Heat a dry skillet over medium heat. Add the walnuts and toast for 2–3 minutes, shaking the pan occasionally, until fragrant and golden. Set aside to cool.
3.Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), and minced garlic. Season with salt and pepper to taste.
4.Assemble the Salad: In a large serving bowl or plate, arrange the mixed greens as the base. Top with sliced roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle the vinaigrette over the salad, ensuring even coverage. Optional: Garnish with fresh herbs or citrus zest for added flavor and a touch of elegance.
5.Serve: Serve immediately, either as an appetizer or a light main course. Enjoy the explosion of textures and flavors in every bite.
Notes
- Beet Preparation Tip: If you want to save time, pre cooked or vacuum packed beets can be used, though roasting fresh beets yields the best flavor.
- Goat Cheese Substitutes: Crumbled feta or blue cheese can be used for a different flavor profile.
- Dressing Variations: Add a splash of orange juice to the vinaigrette for a citrusy twist.
- Make Ahead Option: The beets can be roasted and peeled up to 2 days in advance. Store in an airtight container in the refrigerator.
Balthazar Beet Salad Recipe
Ingredients
- For the Salad:
- 4 medium sized beets red and golden if available
- 4 oz 115g goat cheese, crumbled
- 1/3 cup walnuts toasted
- 4 cups mixed greens arugula, spinach, or baby kale
- For the Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey optional for sweetness
- 1 clove garlic minced
- Salt and freshly ground black pepper to taste
- Optional Garnish:
- Fresh parsley or dill
- Orange or lemon zest
Instructions
- 1.Prepare and Roast the Beets: Preheat the oven to 400°F (200°C). Wash and trim the beets, leaving a bit of the stems intact. Wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 50–60 minutes or until tender (a knife should easily slide into the center). Remove beets from the oven and let them cool. Once cool enough to handle, peel the skin using a paper towel or your fingers. Slice into wedges or rounds as desired.
- 2.Toast the Walnuts: While the beets are roasting, toast the walnuts. Heat a dry skillet over medium heat. Add the walnuts and toast for 2–3 minutes, shaking the pan occasionally, until fragrant and golden. Set aside to cool.
- 3.Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), and minced garlic. Season with salt and pepper to taste.
- 4.Assemble the Salad: In a large serving bowl or plate, arrange the mixed greens as the base. Top with sliced roasted beets, crumbled goat cheese, and toasted walnuts. Drizzle the vinaigrette over the salad, ensuring even coverage. Optional: Garnish with fresh herbs or citrus zest for added flavor and a touch of elegance.
- 5.Serve: Serve immediately, either as an appetizer or a light main course. Enjoy the explosion of textures and flavors in every bite.
Notes
- Beet Preparation Tip: If you want to save time, pre cooked or vacuum packed beets can be used, though roasting fresh beets yields the best flavor.
- Goat Cheese Substitutes: Crumbled feta or blue cheese can be used for a different flavor profile.
- Dressing Variations: Add a splash of orange juice to the vinaigrette for a citrusy twist.
- Make Ahead Option: The beets can be roasted and peeled up to 2 days in advance. Store in an airtight container in the refrigerator.
