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.

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Prep Time 10

Cook Time 50

Total Time 1

Course Salad

Cuisine French

Servings people

Calories 220 kcal

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.

Nutrition

Calories: 220kcal

Keyword Balthazar beet salad, Balthazar beet salad recipe, French bistro salad, healthy beet salad, roasted beet salad