Balthazar Beet Salad Recipe – A French Bistro Classic
A French bistro-style Balthazar beet salad recipe featuring roasted beets, creamy goat cheese, toasted walnuts, and a tangy vinaigrette. Perfect for a light lunch, appetizer, or side dish.
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.