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balthazar beet salad recipe with beet vinaigrette

Balthazar Beet Salad Recipe

This restaurant-inspired beet salad layers roasted golden and red beets over creamy goat cheese with a Dijon beet vinaigrette. Inspired by the iconic Balthazar Brasserie in New York City, it balances earthy sweetness, tangy brightness, and satisfying crunch. Elegant enough for a dinner party and simple enough for a weeknight table.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 4 medium beets mixed red and golden, scrubbed
  • 4 oz goat cheese crumbled
  • 4 cups mixed greens arugula or mesclun
  • 0.25 cup walnuts or pecans toasted and roughly chopped
  • 2 tbsp olive oil for roasting
Beet Vinaigrette
  • 3 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 0.25 cup extra virgin olive oil
  • 1 clove garlic minced
  • salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C). Drizzle beets with olive oil, wrap individually in foil, and place on a baking sheet. Roast for 40–45 minutes until a knife inserts easily through the center.
  2. Remove beets from oven and let cool 10 minutes. Peel the beets while still warm by rubbing off the skins with a paper towel or gloved hand. Slice into wedges or rounds.
  3. Whisk together red wine vinegar, Dijon mustard, honey, and garlic in a small bowl. Slowly drizzle in olive oil while whisking until the vinaigrette emulsifies. Season with salt and pepper.
  4. Toss the beet slices with half the vinaigrette and season lightly with salt and pepper. Allow them to absorb the dressing for a few minutes.
  5. Spread crumbled goat cheese on the base of each serving plate. Arrange dressed beet slices over the cheese.
  6. Lightly dress the mixed greens with remaining vinaigrette and pile gently over the beets. Scatter toasted walnuts on top and serve immediately.

Notes

Storage: Roasted beets keep refrigerated up to 5 days. Store assembled salad components separately and dress just before serving to prevent soggy greens. Tip: Roast beets in foil packets until a knife inserts easily, then peel while warm for easiest skin removal. Use gloves to avoid staining. Variation: Swap goat cheese for feta, or add sliced oranges for extra brightness.