If you’ve ever dined at Balthazar, the iconic French bistro in the heart of New York City, you know their menu is a masterpiece of simple yet elegant flavors. One standout dish? Their legendary Balthazar beet salad recipe, a perfect balance of earthy roasted beets, creamy goat cheese, and crunchy walnuts, all tied together with a classic French vinaigrette.
But what if you could bring that same restaurant-quality experience to your own kitchen? The good news is, you can! This Balthazar beet salad recipe is easy to recreate at home, using fresh, simple ingredients that transform into something truly special. Whether you’re looking for a light yet satisfying lunch, an elegant starter for a dinner party, or just a way to elevate your salad game, this dish is a must-try.
Ready to bring a taste of Parisian bistro charm to your table? Let’s dive in!
Table of Contents
Why You’ll Love This Recipe
If you’re looking for a salad that’s elegant, nutritious, and packed with flavor, this Balthazar beet salad recipe is the perfect choice. Inspired by the famous dish served at Balthazar, this salad is a delightful mix of roasted beets, creamy goat cheese, crunchy walnuts, and a tangy vinaigrette that creates an irresistible balance of taste and texture.
Here’s why you’ll love this recipe:
- Easy to Make: You can prepare the ingredients in advance for a quick and hassle-free meal.
- Nutritious & Healthy: Beets are loaded with antioxidants, fiber, and essential vitamins.
- Perfect for Any Occasion: Serve it as a light lunch, a starter for a fancy dinner, or a side dish.
- Restaurant-Quality at Home: Get the authentic bistro experience right in your kitchen.
- Customizable: Easily swap ingredients to suit your dietary preferences.
Ingredients & Substitutions
Main Ingredients
To make this delicious salad, you’ll need the following ingredients:
| Ingredient | Quantity | Possible Substitutes |
|---|---|---|
| Beets (red or golden) | 3-4 medium-sized | Pre-cooked beets (if in a hurry) |
| Goat cheese | ½ cup, crumbled | Feta or blue cheese |
| Walnuts | ⅓ cup, toasted | Candied pecans, almonds, or sunflower seeds (for nut-free) |
| Arugula or mixed greens | 4 cups | Spinach, kale, or butter lettuce |
| Olive oil | 3 tbsp | Avocado oil or walnut oil |
| Red wine vinegar | 2 tbsp | Balsamic vinegar or apple cider vinegar |
| Dijon mustard | 1 tsp | Honey mustard or whole grain mustard |
| Honey | 1 tsp | Maple syrup or agave syrup |
| Salt & black pepper | To taste | Pink Himalayan salt, white pepper |
Step-by-Step Instructions
Step 1: Roast the Beets
- Preheat your oven to 400°F (200°C).
- Wash and trim the beets, leaving the skin on.
- Individually wrap each beet in foil and arrange them on a baking tray.
- Roast for 45-60 minutes until they’re tender.
- Let them cool, then peel off the skin and slice into thin rounds or cubes.
💡 Tip: Rubbing the beets with a paper towel makes peeling easier!
Step 2: Prepare the Dressing
- Combine olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl, then whisk until the mixture is smooth and well blended.
- Adjust seasoning as needed for the perfect balance of tanginess and sweetness.
- Set aside while assembling the salad.
Step 3: Assemble the Salad
- Arrange arugula or mixed greens on a large serving platter.
- Evenly distribute the roasted beets over the greens.
- Sprinkle goat cheese and toasted walnuts on top.
- Pour the vinaigrette over the salad right before serving to enhance its freshness and flavor.
💡 Pro Tip: Toss the beets in a little dressing before adding them to the salad to coat them evenly!
Expert Tips for the Perfect Balthazar Beet Salad
- Roasting vs. Boiling Beets: Roasting enhances the sweetness, while boiling reduces the intensity of flavor.
- Chilling the Beets: If making in advance, store roasted beets in the fridge and slice before serving.
- Goat Cheese Texture: Let goat cheese sit at room temperature for 10 minutes before crumbling for a creamier texture.
- Enhancing Flavor: Add a pinch of orange zest or pomegranate seeds for an extra layer of taste.
Serving Suggestions
This Balthazar beet salad recipe pairs well with a variety of dishes. Here are some great serving ideas:
- With Crusty French Bread: Serve with warm baguette slices for a complete meal.
- As a Side Dish: Pairs beautifully with steak frites, roasted chicken, or grilled salmon.
- Light Lunch Option: Add grilled chicken or quinoa for a more filling meal.
- Wine Pairing: A glass of Sauvignon Blanc or Pinot Noir complements the flavors perfectly.
Variations to Try
Want to switch things up? Here are some creative variations:
- Mediterranean Twist: Add kalamata olives, sun-dried tomatoes, and crumbled feta for a Greek-inspired version.
- Citrus Infusion: Include orange or grapefruit segments for a bright, refreshing touch.
- Protein Boost: Top with grilled shrimp, salmon, or shredded rotisserie chicken for a heartier meal.
- Nut-Free Version: Substitute walnuts with toasted pumpkin seeds or crispy chickpeas for crunch.
- Creamy Avocado Addition: Sliced avocado pairs beautifully with the tangy vinaigrette and creamy cheese.
Meal Prep & Storage Tips
- Make Ahead: Roast the beets up to 3 days in advance and store them in an airtight container in the fridge.
- Dressing Storage: The vinaigrette can be prepared ahead and stored in a sealed jar for up to a week.
- Keep Ingredients Separate: If meal prepping, store the components separately to prevent sogginess. Assemble just before eating.
- Serving Leftovers: If the salad has already been dressed, consume it within 24 hours for the best texture and flavor.
Conclusion
This Balthazar beet salad recipe brings the elegance and sophistication of a French bistro to your home kitchen. With its combination of roasted beets, creamy goat cheese, and a perfectly balanced vinaigrette, this salad is both visually stunning and incredibly delicious. Whether you’re making it for a casual lunch, a dinner party, or meal prep, this dish is sure to impress.
Give this Balthazar beet salad recipe a try and experience restaurant-quality flavors in every bite. Don’t forget to share your creations and let us know your favorite variations! Bon appétit!
Balthazar Beet Salad Recipe – A French Bistro Classic
Equipment
- Baking Sheet
- Foil
- Whisk
- mixing bowl
Ingredients
- 3-4 medium – Beets red or golden – Roasted, peeled, and sliced
- ½ cup – Goat cheese – Crumbled; can substitute with feta
- ⅓ cup – Walnuts – Toasted; can swap with pecans or almonds
- 4 cups – Arugula or mixed greens – Use spinach or butter lettuce if preferred
- 3 tbsp – Olive oil – For dressing
- 2 tbsp – Red wine vinegar – Can substitute with balsamic vinegar
- 1 tsp – Dijon mustard – Adds depth to the vinaigrette
- 1 tsp – Honey – Can use maple syrup as an alternative
- To taste – Salt & black pepper – Adjust seasoning as needed
Instructions
- Roast the Beets: Preheat the oven to 400°F (200°C). Wrap each beet in foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Let them cool, then peel and slice.
- Make the Dressing: Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until smooth.
- Assemble the Salad: Arrange arugula on a serving platter, top with sliced beets, crumbled goat cheese, and toasted walnuts.
- Dress and Serve: Drizzle the vinaigrette over the salad just before serving. Enjoy!
Notes
- Roast the beets in advance for quick assembly.
- For a citrus twist, add orange segments.
- Store leftovers separately to prevent sogginess.
Frequently Asked Questions (FAQ)
What pairs well with beet salad?
Beet salad pairs well with grilled meats, roasted chicken, fish, and crusty bread. It also complements nutty grains like quinoa or farro and works as a refreshing side dish for rich, creamy entrees.
Can beets be eaten raw in salads?
Yes! Beets can be eaten raw in salads. Simply peel and grate them or slice them thinly to add a crunchy texture and earthy sweetness.
How do you clean beetroot for salad?
To clean beetroots:
Rinse under cold water to remove dirt.
Scrub with a vegetable brush.
Trim the tops and roots before cooking or slicing raw.
How many calories are in a beet salad?
The calorie count depends on the ingredients used. A typical beet salad with goat cheese and walnuts contains about 200-350 calories per serving, depending on portion size and dressing.
What is the best way to store leftover beet salad?
Store leftover beet salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent sogginess.
Can I use canned beets instead of fresh beets?
Yes! Canned beets are a convenient alternative. Just drain and rinse them before adding them to the salad.
Is beet salad good for weight loss?
Yes! Beets are low in calories and high in fiber, making them a great addition to a weight-loss-friendly diet.