Roasted Beets with Walnuts and Goat Cheese



  • 3 medium beets, washed and trimmed
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1 tablespoon minced red onions (red torpedo or ailsa crag onions will also work)
  • 1/2 teaspoon Dijon mustard
  • 4 cups baby spinach (salad mix, chopped beet greens, or shunkyo greens also work)
  • 1/2 cup crumbled goat cheese
  • 1/2 cup walnuts, chopped


Serves 4

Preheat the oven to 400˚F. Wrap the beets in foil packets and roast in the oven until tender, about 1 hour. Open the foil packets and let cool. Once cool enough to handle, peel using a paper towel, then dice. In a medium bowl, add the olive oil, vinegar, honey, red onions, and Dijon mustard; whisk together. Add the beets and spinach to the dressing and toss to coat. Top with the goat cheese and walnuts. Consider toasting the walnuts for a few minutes in a hot, unoiled frying pan, or on a cookie sheet in your already hot oven. This will bring out the flavor of the walnuts and walnut oils.