- 4 small to medium beets
- 2 tablespoons extra virgin olive oil plus extra for drizzling on beets
- salt and pepper to taste
- 1 tablespoon white balsamic vinegar
- 1/2 cup walnuts
- 3 cups watercress or seasonal greens of choice
- 2 ounces goat cheese
- Ingredients, Substitutions, and Additions: Use a mix of colorful beets like red, golden, or Pink Chioggia for visual appeal. Chèvre goat cheese adds a creamy tang; feta cheese works well too. Choose peppery greens like arugula or watercress or milder options like baby spinach. Toast walnuts to release their nutty aroma; pecans, almonds, or pine nuts can be substituted. Dress with simple extra virgin olive oil, white balsamic vinegar, salt, and pepper; maple syrup, orange zest, or Dijon mustard can be added for variation. Lemon juice, red wine vinegar, or apple cider vinegar can replace white balsamic. Add sliced red onion, cherry tomatoes, or blood orange segments for extra flavor. Make ahead tips: Roast beets and prepare dressing in advance. Store pre-roasted beets in the fridge up to 3 days. Use pre-cooked beets for convenience. Vegan option: Omit goat cheese or substitute with your favorite tangy vegan cheese like Miyoko’s.
