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No. 0100 French Free recipe

Shredded Beet, Goat Cheese and Walnut Salad

Roasted beets are coarsely grated so they soak up a sherry vinaigrette, then tossed with tangy goat cheese crumbles and toasted walnuts. A tangle of tender pea shoots on top adds a fresh, grassy crunch. The magenta and white contrast makes it a showstopper at dinner parties.

4.1 from 126 cooks

Shredded roasted beets with crumbled goat cheese, walnuts and pea shoots in white bowl
Photo: Vladimir Sladek on Pexels
Prep
15 min
Cook
50 min
Total
1 hr 5 min
Serves
4
Level
Easy
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Method 5 steps

  1. Heat the oven to 400 F. Wrap the beets in foil and roast for 50 to 60 minutes until tender. Cool, peel and grate on the large holes of a box grater.

  2. Whisk the shallot, sherry vinegar, oil, salt and pepper and let stand 5 minutes to mellow the shallot.

  3. Toss the grated beets with most of the dressing and let marinate for 10 minutes.

  4. Gently fold in half the goat cheese and walnuts, then spoon into wide bowls.

  5. Top with the remaining goat cheese and walnuts, pile on the pea shoots and drizzle with the last of the dressing.

Tap a step to mark it done.

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