A delightful beet salad featuring caramelized onions, creamy goat cheese, and a tangy vinaigrette.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and optimal roasting of the beets.
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45 minutes or until tender when pierced with a fork.
Wrapping the beets in foil helps retain their moisture and enhances their natural sweetness.
While the beets are roasting, slice the onion thinly. Heat 2 tablespoons of olive oil in a skillet over medium heat and add the onions. Sprinkle with sugar and cook, stirring occasionally, until caramelized, about 15 minutes.
Stir the onions occasionally to prevent burning and ensure even caramelization.
In a mixing bowl, whisk together the balsamic vinegar, remaining olive oil, salt, and black pepper to make the dressing.
Taste the dressing and adjust the seasoning to your preference.
Once the beets are cool enough to handle, peel off the skins and cut them into wedges.
Use a paper towel to rub off the beet skins easily.
Combine the roasted beets, caramelized onions, and dressing in a bowl. Toss gently to coat.
Mix gently to avoid breaking the beets and maintain their shape.
Top the salad with crumbled goat cheese and toasted walnuts before serving.
For extra flavor, toast the walnuts in a dry skillet for a few minutes before adding.
Serve the salad warm or at room temperature and enjoy!
This salad pairs well with a crusty bread or as a side to a main dish.
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