This roast beet, apple, and goat cheese salad with walnuts is creamy, sweet, crunchy, and bright-an easy fall salad recipe.
Most years, I am not one to make a fuss about Rosh Hashanah, the Jewish New Year's celebration. But this year, at the start of a new life chapter in Montreal, Quebec, I wanted to welcome it in the right way: with a week's worth of apple recipes. The last recipe in the series is a beautiful salad of roasted beets, apples, goat cheese, and toasted walnuts, arranged on a bed of lettuce and drizzled with olive oil and lemon juice.
Happy Friday, friends. If you have celebrated Rosh Hashanah, I hope it was a festive and joyous occasion. My own holiday dinner is actually taking place tonight, so I will have to report later about how it all went - keep your fingers crossed for me!
In the meantime, I wanted to launch a couple of new weekly features on the blog: a round-up of some of the best links the Internet has to offer, alongside a recipe that will take you less than 30 minutes to assemble-because Friday should be full of whatever makes you happy, not elaborate meal-making. This means that from now on, this little place will be updated three times a week instead of two. Ah, the joys of unemployment.
Creating this Salad Recipe
A little bit about this roasted beet, apple and goat cheese salad, though... First off, I have to admit it's a bit of a cheat, in the sense that it will take about 10 minutes to assemble... But only if you have already diligently roasted and frozen those beets like I instructed you to last week!
Once you have roasted beets in your freezer , you're never too far from a delicious, simple salad, or a jar of pickled beets!. This one is creamy from the goat cheese like my beetroot risotto with goat cheese, sweet from the beets and apples, nutritious from the walnuts, and bright with citrus.
It made G, who was sick and had no appetite, do a double take and finish a whole bowl, exclaiming, "this salad is amazing!". If that's not a raving endorsement, I don't know what is.
So pour yourself a nice, big glass of grape "juice", throw together this salad, and sit back to browse some internet links. Meanwhile, I'm going to put together a festive dinner for seven - no big deal.
Ingredients for Roasted Beet Salad Recipe with Goat Cheese
- Boston lettuce - a soft, tender base for the salad
- Roasted beets - earthy and sweet, adding vibrant color. Make sure to roast the beets in advance.
- Red onion - just a hint, for a mild sharpness without overpowering
- Apple - crisp and slightly sweet for a refreshing crunch
- Soft goat cheese, torn into pieces - creamy and tangy for a touch of richness
- Toasted walnuts - nutty and crunchy, adding warmth to the mix
- Olive oil - a smooth finish that brings everything together
- Lemon juice - brightens and balances the flavors
- Salt - enhances all the natural flavors
- Pepper - a subtle kick to taste
See recipe card for exact quantities.
Directions to Make Roast Beet Salad with Goat Cheese and Apple
Preparing the Ingredients
Start by slicing the lettuce into thin strands, creating a light and delicate base. Core the apple and cut both the beets and apple into thin crescent shapes to add a pop of color and a mix of textures. Slice the red onion thinly, just enough to give a hint of sharpness without overwhelming the flavors. Finally, chop the walnuts into pieces.
Toasting the Walnuts
Heat a pan on low-medium heat. Add the chopped walnuts and toast them for about five minutes, flipping them halfway through to ensure even browning. Once they're golden and fragrant, remove them from the pan and set aside.
Assemble the Beet and Apple Salad
Arrange the sliced lettuce on a large serving platter or salad bowl as the foundation of the salad. Layer the beets, apple slices, and onion slices on top, adding visual appeal and a balance of flavors. Tear the goat cheese into small chunks, scattering them evenly over the veggies, followed by the toasted walnuts for extra crunch.
Finishing Touches on Roasted Beet, Apple, and Goat Cheese Salad
Drizzle olive oil and fresh lemon juice over the salad to combine the flavors. Sprinkle with salt and pepper to taste. Serve the salad as it is, allowing each person to mix their portion on their plate - the layered presentation is too pretty to mix in advance! Add a vinaigrette or balsamic vinegar dressing on the side for guests to add if they like.
Storage Instructions for Cheese, Apple, and Beet Salad
Place the lettuce, roasted beets, apple slices, and toasted walnuts in individual airtight containers if possible, and refrigerate. If the salad is already assembled, transfer it to an airtight container and refrigerate, but enjoy it within a day as the lettuce may wilt, and the ingredients could lose their texture. Any leftover toasted walnuts can be stored at room temperature in an airtight container for up to a week to keep them crisp. If you have extra lemon juice and olive oil dressing, keep it in a small sealed container in the fridge for up to a week.
Looking for Rosh Hashana Recipes and Inspiration?
Here are a few of my favorites:
If you're looking for some inspiring Rosh Hashanah recipes, here are a few of my favorites. I always enjoy exploring the best vegetarian recipes tailored for the holiday, as well as reflecting on my own Rosh Hashanah menu each year. For those hosting, I have some ideas on how to decorate an intimate holiday table that creates a memorable experience for everyone gathered.
My Middle Eastern Small Plates E-book offers 11 different recipes perfect for festive occasions. Highlights include an almond apple cake adorned with delicate apple roses, enchanted rice with grapes, feta, and pistachios for a hint of sweetness, and black-eyed pea masabacha-a savory dish with tahini, tomatoes, garlic, and hot peppers. And, of course, there's this roasted beet, apple, and goat cheese salad with walnuts that's become a seasonal favorite.
- Middle Eastern Caramelized Sweet Potato Slices With Date Syrup
- Moroccan Beet Salad With Orange
- Spicy Eggplant Carpaccio
- Duck Fat Roasted Vegetables
More Delicious Recipes to Try
This salad is the perfect side dish for a pot dish for a nutritious meal. Try making it with instant pot chicken and pepper stew or salmon and cauliflower casserole for a comfort meal during the winter. I also love making it with my cajan-style baked turkey and easy moussaka recipe.
Match the fall theme with cheesy cabbage casserole, hashbrowns chicken casserole, or a creamy broccoli bake for a vegan option! For a light meal or lunch option, make the green salad with easy roasted air-fryer asparagus, eggplant parmesan stacks, or savory mushroom pastries.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Roasted beet, apple and goat cheese salad with walnuts
Ingredients
Instructions
- Slice lettuce into strands. Core apples and cut beets in half, and then slice them into thin crescents. Slice onion into thin slices. Chop walnuts into pieces.
- Heat a pan to low-medium heat. Add walnut pieces to pan and toast for about five minutes, 2.5 minutes on each side. Remove from pan.
- Arrange lettuce on a large serving platter. Arrange beets, apple slices and onion slices on top. Tearing goat cheese into small chunks, and sprinkle evenly on the veggies. Sprinkle toasted walnuts on top.
- Drizzle olive oil and lemon juice on top. Sprinkle with salt and pepper to taste. Serve to table as is, and let each person mix the salad once they've served it (it's too pretty to mix ahead!)
Karishma says
This looks so yummy! It is a Jewish tradition to eat apples and honey, right? L'shana tova!
kseniaprints says
It is! Toda raba 🙂