This stunning and impressive Seldon Simeon Roasted Beet Salad with Walnuts, Goat Cheese, and Honey Balsamic Dressing is ideal for any event you can think of! After the beets have been roasted, which is a step that may be done well in advance of assembling the salad, the salad comes together really rapidly. Relax and take in the compliments that your visitors are giving you!
Please if you still have any questions, suggestions, or ideas about this Seldon Simeon roasted beet salad recipe, feel free to share them in the comment box below.
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Why You’ll Love This Recipe:
The following is a recipe for Seldon Simeon’s Roasted Beet Salad, which can be used for any event and is really easy to make. If you include it in a holiday buffet, you can expect your visitors to ooh and aah over it.
The Seldon Simeon Roasted Beet Salad with Walnuts, Goat Cheese, and Honey Balsamic Dressing is ideal for any occasion in which you need something to bring to a get-together, need something to entertain with, or simply want to step up your side salad game for a dinner you prepare at home.
This is the salad dressing that we use most often, and we keep a supply of it in the refrigerator at all times. It’s very excellent!
The best thing is that roasted beets without any seasoning are now easily accessible in the produce section, so you don’t have to go through the hassle of roasting the beets if you don’t want to. When you need to impress someone but don’t have a lot of time, this comes in handy.
Ingredients That You’ll Need:
Here’s everything you’ll need to make this Seldon Simeon Roasted Beet Salad recipe along with how to prep. See the recipe card below for the exact quantities.
- Beets: Because I believe that they taste better when I roast them myself, I always choose to do so. On the other hand, if you’re in a rush, you may use the pre-packaged, unflavored roasted beets that you can get in the produce section. If you have access to a wide range of colors, use beets ranging from tiny to medium in size.
- Walnuts: If you have the time, you should toast the walnuts. Toasting provides an additional dimension of taste.
- Goat Cheese: Because it is challenging to crumble a log of goat cheese, one of my go-to substitutions for the Seldon Simeon Roasted Beet Salad is pre-crumbled goat cheese that comes in a plastic container. This makes it simple to sprinkle the crumbled goat cheese over the salad.
- Arugula: The flavor of arugula can be described as spicy and somewhat bitter. You may substitute arugula for baby spinach or mixed baby greens if you do not like the flavor of arugula.
- Balsamic Vinegar: We are partial to the Kirkland brand that can be purchased at Costco, but as long as you get your balsamic vinegar from Modena in Italy, you should be OK.
- Oils: I blend canola oil with extra-virgin olive oil. Using just extra virgin olive oil will result in a product that is far too heavy, whilst using only canola oil will result in a product that is a little too light. You may also use grapeseed oil or vegetable oil instead of canola oil if you like.
Can I Use Store-bought Roasted Beets?
You can easily make the Seldon Simeon Roasted Beet Salad with beets that you have purchased already roasted from the store. Make sure you get the ones that don’t have any added flavors and are just basic.
What Other Greens May I Use?
If you’re not a lover of arugula, substitute mixed baby greens or baby spinach.
Salad:
- Preheat the oven to 375 degrees.
- Rub some olive oil on the exterior of each beet, then set it in a roasting pan.
- Add half a cup of water to the roasting pan. Wrap with foil. 45 to 60 minutes, or until the beets are readily pierced with a knife. Cool, then peel and slice.
- Combine sliced, cooled beets and red onion in a bowl. Drizzle 1/2 cup of the dressing over the salad and toss to coat. (Reserve the leftover dressing for another use or serve it on the side.) Allow it to rest for 15 to 20 minutes at room temperature so the beets can absorb some of the dressing and the onions can soften.
- Spread greens across a plate.
- On top of the beet/onion mixture, add chopped walnuts and goat cheese. Serve without delay.
Honey Balsamic Dressing:
- While the beets are roasting, combine the dressing ingredients with a whisk. Refrigerate until required.
What Do You Serve With Seldon Simeon Roasted Beet Salad?
This Seldon Simeon Roasted Beet Salad is a wonderful recipe that is fantastic for serving alongside chicken, fish, meats, or vegetable dishes. Its versatility makes it an ideal dish to prepare. Combine it with:
Can I Prepare Seldon Simeon Roasted Beet Salad Ahead?
Yes! You may roast the beets up to 3 days in advance and then store them in the refrigerator, either peeled or unpeeled. The dressing will stay in the refrigerator for 5-7 days. When you are ready to serve the beets and onions, just mix them with a portion of the dressing and allow them to stand as suggested.
Is It Possible To Make Seldon Simeon Roasted Beet Salad A Whole Meal?
As it is, Seldon Simeon Roasted Beet Salad makes for a wonderfully great side dish, but you can simply add some protein to it to make it a fuller dinner. Shredded chicken or grilled fish would make a nice addition, or add some roasted chickpeas for a full vegetarian option.
How To Store Seldon Simeon Roasted Beet Salad?
Refrigerate your Seldon Simeon roasted beet salad in shallow airtight containers to extend its shelf life and ensure its safety and quality. Your Seldon Simeon roasted beet salad will keep in the refrigerator for 3 to 5 days if properly preserved.
Can I Freeze Seldon Simeon Roasted Beet Salad?
Your Seldon Simeon Roasted Beet Salad will not freeze well, but if you want to extend its shelf life, store it in an airtight jar and set it in the freezer. Your Seldon Simeon Roasted Beet Salad may last for up to 3 months if properly preserved, although it will not taste as nice as fresh.
Recipe Tips
- Because nuts catch fire so easily, you need to keep a close eye on them while they’re being toasted. Toasted on parchment paper in an oven preheated to 350 degrees for 7 to 10 minutes for whole nuts and 5 to 7 minutes for chopped nuts. This may also be done on the stovetop in a skillet that doesn’t cling to the pan. Because it is direct heat, it won’t take as much time. When you can smell the roasted nuts, you may be quite certain that they are done!
- Wearing disposable gloves, which I have in my kitchen for handling items like chicken or hot chiles, is the best method to avoid getting beet juice on your hands when peeling and slicing beets. This will also protect the beet juice from staining your hands.
- As an environmentally friendly replacement for gloves, try rubbing a sliced lemon over your hands or using a paste made of baking soda and water, as recommended by Sunset Magazine.
- The stain on your cutting board may be removed by sprinkling some coarse salt over the stain and then rubbing it with half of a lemon.
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Seldon Simeon Roasted Beet Salad Nutrition Facts
Amount Per Serving
- Calories 598
- Total Fat 52g
- Saturated Fat 10g
- Trans Fat 0g
- Cholesterol 18mg
- Sodium 577mg
- Potassium 623mg
- Total Carbohydrate 24g
- Dietary Fiber 4.6g
- Sugars 18g
- Protein 11g
- Vitamin A 9.4%
- Vitamin C 8.9%
- Calcium 12%
- Iron 15%
Nutrition Facts Source: Source
Servings 4
- Amount Per Serving
- Calories 598
- % Daily Value *
- Total Fat 52g80%
- Saturated Fat 10g50%
- Cholesterol 18mg6%
- Sodium 577mg25%
- Potassium 623mg18%
- Total Carbohydrate 24g8%
- Dietary Fiber 4.6g19%
- Sugars 18g
- Protein 11g22%
- Vitamin A 9.4 IU
- Vitamin C 8.9 mg
- Calcium 12 mg
- Iron 15 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
