Balthazar Beet Salad Recipe
If you’re looking for a salad that’s as stunning as it is delicious, this Balthazar Beet Salad recipe is your answer. Inspired by the famous New York City bistro, this salad combines roasted beets, creamy goat cheese, crunchy walnuts, and a tangy vinaigrette for a dish that’s both elegant and satisfying.
It’s perfect for a light lunch, a fancy dinner side, or even as a show-stopping appetizer. Plus, it’s packed with nutrients and flavors that will have everyone asking for seconds. Let’s dive in!
Why You’ll Love This Balthazar Beet Salad
This salad is a celebration of textures and flavors. The earthy sweetness of roasted beets pairs perfectly with the tangy creaminess of goat cheese, while the walnuts add a satisfying crunch. The simple vinaigrette ties everything together with a bright, zesty finish.
It’s also incredibly versatile. You can serve it as a main course with a side of crusty bread or as a side dish to complement roasted meats or fish. Plus, it’s easy to make ahead, making it a great option for entertaining.
How to Make It
NOTE: This Recipe is Alcohol-Free
Start by preparing the beets, which form the heart of this salad. Preheat your oven to 400°F (200°C) and wrap each beet individually in aluminum foil. Place them on a baking sheet and roast for 45 to 60 minutes, or until they are fork-tender. Once roasted, allow the beets to cool enough to handle comfortably.
Peel off the skins—using gloves or rubbing your hands with a little oil beforehand can help prevent staining.
Slice the beets into rounds or wedges, depending on your preference, and set them aside while you prepare the other components.
While the beets are roasting, take a few moments to toast the walnuts, which will bring out their natural nuttiness and elevate the flavor of the salad. Heat a dry skillet over medium heat, add the walnuts, and toast them for 3 to 5 minutes, stirring occasionally to prevent burning.
You’ll know they’re ready when they’re golden brown and fragrant. Transfer them to a plate to cool, as this will preserve their crispness until it’s time to assemble the salad.
Next, prepare a bright, tangy vinaigrette to tie all the flavors together. In a small mixing bowl, whisk together 1/4 cup of olive oil, 1 teaspoon of Dijon mustard, 1 teaspoon of honey (or maple syrup if you prefer a vegan option), and a pinch of salt and pepper. Whisk until the ingredients are well emulsified, tasting as you go to adjust the seasoning if necessary.
If you have time, let the vinaigrette sit for a few minutes or up to a day to allow the flavors to meld and deepen.
Finally, it’s time to assemble the salad. On a large serving platter, arrange the sliced beets in an even layer for a visually striking presentation. Crumble goat cheese over the top, making sure to distribute it evenly so that every bite is creamy and flavorful.
Sprinkle the toasted walnuts over the salad, followed by a generous handful of freshly chopped herbs like parsley or chives for a pop of color and freshness.
Just before serving, drizzle the prepared vinaigrette over the salad and toss everything gently to combine, being careful not to mash the beets or goat cheese. Serve immediately and enjoy the harmony of earthy, tangy, and nutty flavors in every bite.
Make Ahead Method
One of the best things about this Balthazar Beet Salad is how well it lends itself to advance preparation, making it perfect for hosting or meal prepping. To get ahead, you can roast the beets up to two days before serving. After roasting, let the beets cool completely, peel off their skins, and store them in an airtight container in the refrigerator.
For added convenience, you can even slice or dice the beets before refrigerating them, saving you an extra step when assembling the salad.
The vinaigrette can also be prepared ahead of time and stored in a jar or airtight container in the fridge for up to three days. The flavors of the vinaigrette actually improve as they sit, so this step not only saves time but also enhances the final dish.
Be sure to give the vinaigrette a good shake or whisk before using, as the ingredients may separate while stored.
Toasting the walnuts in advance is another time-saving option.
Once toasted, allow them to cool completely before transferring them to an airtight container or resealable bag. Keep them at room temperature, as refrigeration can affect their texture.
When it’s time to assemble the salad, everything will be ready to go.
Simply arrange the beets on a platter, sprinkle on the goat cheese and walnuts, add fresh herbs, and drizzle with the vinaigrette. This approach allows you to focus on presentation and enjoy more time with your guests.
Pro Tips
To take this recipe to the next level, keep these expert tips in mind:
Mix Red and Golden Beets for Contrast:
Using both red and golden beets creates a visually stunning presentation with vibrant colors that make the dish even more appetizing. To preserve the distinct colors, roast the red and golden beets separately, as the red beets tend to bleed their color.
Toast the Walnuts for Maximum Flavor:
Toasting walnuts in a dry skillet or the oven enhances their nutty flavor and makes them more aromatic. Be sure to keep an eye on them, as they can burn quickly. Stir frequently and remove them from the heat as soon as they turn golden brown and smell fragrant.
Use High-Quality Goat Cheese:
Since goat cheese is a prominent ingredient, its quality makes a big difference. Opt for a fresh, creamy goat cheese with a tangy flavor. If you’re feeling adventurous, try flavored goat cheeses like herbed or honey-infused varieties for a twist.
Don’t Skip the Fresh Herbs:
Fresh herbs like parsley, chives, or dill add a burst of freshness and color that elevates the dish. They not only enhance the visual appeal but also balance the earthy and tangy flavors.
Keep Ingredients Separate Until Serving:
If you’re preparing this salad ahead of time, wait to combine the ingredients until just before serving. This ensures the walnuts stay crunchy, the goat cheese remains creamy, and the salad retains its fresh, vibrant appearance.
Experiment with Add-Ons:
For a heartier version, add roasted chickpeas, cooked quinoa, or even thinly sliced apples or pears. A sprinkle of pomegranate seeds can also add a burst of sweetness and a touch of elegance.
Protect Your Hands from Beet Stains:
To prevent beet juice from staining your hands, wear disposable gloves or rub a bit of oil on your hands before peeling and slicing the beets. Alternatively, use a paper towel to help rub off the skins after roasting.
Use a Mandoline for Even Slices:
If you want perfectly uniform beet slices, use a mandoline slicer. This tool ensures consistent thickness, which not only looks great but also creates a more balanced texture when eating the salad.
Make the Vinaigrette in Bulk:
This vinaigrette is versatile and works well with many salads or roasted vegetables. Consider making a larger batch and storing it in the fridge for up to a week to use in other dishes.
Chill the Salad for Summer Days:
For a refreshing summer option, assemble the salad ahead of time and chill it in the refrigerator for 30 minutes before serving. The cold, crisp beets paired with the tangy vinaigrette make for an excellent warm-weather dish.
Storage Options
This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep the walnuts and goat cheese separate if possible to maintain their texture.
The roasted beets and vinaigrette can be stored separately for up to 3 days.
Tools For This Recipe
- Baking sheet and foil: For roasting the beets.
- Skillet: For toasting the walnuts.
- Mixing bowl: For whisking the vinaigrette.
- Sharp knife and cutting board: For slicing the beets and chopping herbs.
- Platter or serving dish: For assembling the salad.
FAQs!
Can I use canned beets?
Fresh beets are best for this recipe, but you can use canned beets in a pinch. Just make sure to drain and rinse them well.
What can I use instead of goat cheese?
Feta cheese or blue cheese would work well as substitutes.
Can I make this vegan?
Yes! Skip the goat cheese or use a vegan cheese alternative, and ensure the honey in the vinaigrette is replaced with maple syrup or agave.
How do I prevent my hands from staining when handling beets?
Wear gloves or rub your hands with a little oil before handling the beets.
Variations and Substitutions
- Add greens: Serve the beets on a bed of arugula or mixed greens for extra freshness.
- Switch up the nuts: Use pecans, almonds, or pistachios instead of walnuts.
- Add fruit: Toss in some orange segments or pomegranate seeds for a sweet twist.
- Make it heartier: Add quinoa, farro, or roasted chickpeas for a more substantial meal.
- Try a different dressing: A balsamic vinaigrette or lemon tahini dressing would work beautifully.
Conclusion
This Balthazar Beet Salad is a true showstopper—colorful, flavorful, and incredibly satisfying. It’s the kind of dish that makes you feel like a gourmet chef without requiring hours in the kitchen.
I’d love to hear how it turned out for you! Did you try any variations? Share your thoughts in the comments below, and don’t forget to tag me if you share your creation on social media. Happy cooking!
Balthazar Beet Salad Recipe
Ingredients
- 4 medium beets mix of red and golden if possible
- 4 oz goat cheese crumbled
- 1/2 cup walnuts toasted and roughly chopped
- 2 tbsp fresh parsley or chives chopped
- 1/4 cup olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup for vegan
- Salt and pepper to taste
Instructions
Preheat the Oven:
- Start by preheating your oven to 400°F (200°C). This ensures that the oven is at the ideal temperature for roasting the beets. The high heat will help the beets cook evenly and achieve that delicious, tender texture.
Prepare the Beets:
- Take 4 medium beets (a mix of red and golden beets if you want to add a pop of color) and give them a quick rinse to remove any dirt. Pat them dry with a towel. Then, wrap each beet individually in aluminum foil, making sure it’s securely sealed. This will help the beets steam while they roast, allowing them to soften perfectly inside their skins.
Roast the Beets:
- Place the foil-wrapped beets directly on a baking sheet, ensuring there’s enough space between them for air circulation. Roast the beets in the preheated oven for 45 to 60 minutes. Depending on the size of your beets, the time may vary, so it’s best to check after 45 minutes by poking a beet with a fork. If it slides in easily, the beets are ready. If not, let them roast for another 10 to 15 minutes.
Cool and Peel the Beets:
- Once the beets are tender, remove them from the oven and let them cool for about 10 to 15 minutes. You can use kitchen tongs to help handle the hot beets. When they are cool enough to touch, use a paper towel or your hands (you may want to wear gloves to avoid staining your fingers) to gently rub off the skins. The skin should come off easily. Once peeled, slice the beets into rounds or wedges, depending on your preference for the salad. Set the beets aside.
Toast the Walnuts:
- While the beets are roasting, toast the walnuts to enhance their flavor. Place a dry skillet on the stove over medium heat. Add 1/2 cup of walnut halves or pieces. Stir occasionally and toast the walnuts for about 3 to 5 minutes. Keep a close eye on them, as they can burn quickly. You’ll know they’re done when they’re golden brown and smell aromatic. Once toasted, transfer the walnuts to a plate to cool. This will help preserve their crunch.
Prepare the Vinaigrette:
- In a small mixing bowl, whisk together 1/4 cup of olive oil, 1 teaspoon of Dijon mustard, and 1 teaspoon of honey (or maple syrup for a vegan version). Season with salt and pepper to taste. Continue whisking until the ingredients are fully combined and emulsified into a smooth dressing. Set the vinaigrette aside to allow the flavors to meld together. If you’re making the vinaigrette ahead of time, store it in a jar and refrigerate until needed.
Assemble the Salad:
- Now it’s time to assemble the salad. Start by arranging the sliced roasted beets in a single layer on a large serving platter. The vibrant colors of the beets will create a beautiful base for the other ingredients. Crumble 4 ounces of fresh goat cheese over the top of the beets, ensuring it’s evenly distributed. Follow with the toasted walnuts, sprinkling them generously over the salad.
Add Fresh Herbs:
- For a burst of freshness and a pop of color, sprinkle chopped fresh herbs over the salad. Parsley or chives work particularly well, but feel free to experiment with dill or mint for an additional layer of flavor. Fresh herbs add an aromatic quality that enhances the overall taste of the salad.
Dress the Salad:
- Just before serving, drizzle the prepared vinaigrette over the salad. You can either drizzle it evenly across the salad or serve it on the side for guests to add themselves. If you prefer a lighter dressing, you can always use a bit less vinaigrette, as the roasted beets and goat cheese already provide a rich flavor.
Serve Immediately:
- Once everything is dressed and assembled, give the salad a gentle toss to combine the ingredients. Serve immediately, or if you prefer a chilled salad, refrigerate for 30 minutes before serving. This salad is best enjoyed fresh, so it’s ideal to serve right away while the ingredients are at their peak.
