How to Make the Perfect Balthazar Beet Salad
The Balthazar Beet Salad is a timeless culinary masterpiece that combines simplicity with sophistication. Originating from the renowned Balthazar Restaurant in New York City, this salad features a harmonious blend of roasted beets, peppery arugula, creamy goat cheese, and tangy balsamic vinaigrette. Its vibrant colors and layered flavors make it a delightful and nutritious choice for various dietary preferences and occasions.
Equipment
- Oven for roasting beets
- Aluminum Foil
- Baking sheet
- Chef’s knife
- Cutting board
- Salad Bowl
- Whisk
- Measuring spoons
- Mixing bowls
- Vegetable Peeler
- Salad Spinner (optional)
- Mixing Utensils (spoons, tongs)
Ingredients
For the Salad:
- 4 medium-sized beets red, golden, or Chioggia
- 4 cups arugula or mixed greens
- ½ cup goat cheese crumbled
- ¼ cup toasted walnuts or pecans
- 1 orange segmented (optional for garnish)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons aged balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup for vegan option
- Salt and freshly cracked black pepper to taste
Instructions
Preparing the Beets
- Roasting Method
- Preheat your oven to 400°F (200°C).
- Scrub the beets thoroughly under running water to remove dirt.
- Wrap each beet individually in aluminum foil and place them on a baking sheet.
- Roast in the preheated oven for 45-60 minutes, or until a knife easily pierces them.
- Cool the beets, then peel off the skins.
- Slice the peeled beets into wedges or thin rounds for the salad.
- Boiling Method (Alternative)
- Place cleaned beets in a pot of boiling water.
- Cook for 30-40 minutes until tender.
- Drain and cool before peeling.
- Slice as desired.
Assembling the Salad
- In a large salad bowl, spread a generous layer of arugula.
- Arrange the roasted beet slices over the greens.
- Crumble goat cheese evenly across the salad.
- Sprinkle toasted walnuts for added crunch.
Making the Dressing
- Whisk together:
- 3 tablespoons of olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of Dijon mustard
- 1 teaspoon of honey
- Season with salt and pepper to taste.
- Pour the prepared dressing lightly over the salad right before serving to preserve its freshness and flavor.
Final Touches and Presentation
- Garnish with orange segments or microgreens for a pop of color.
- Serve in elegant salad bowls or on flat plates to highlight the vibrant ingredients.
Notes
- Roasting beets enhances their natural sweetness, but boiling is a faster alternative.
- Vegan options include substituting goat cheese with plant-based alternatives and using maple syrup instead of honey in the dressing.
- Garnishing with citrus segments adds brightness and visual appeal.