Roasted Beet Salad with Flash-Pickled Radishes and Chard

Ingredients for Roasted Beet Salad with Flash-Pickled Radishes and Chard

• 3 medium red or golden beets (about 450g )

• 5 tablespoons olive oil, divided

• Kosher salt and freshly ground black pepper

• 80ml walnuts

• 2 teaspoons fresh lemon juice

• 3/4 teaspoons Dijon mustard

• 240ml plus 2 teaspoons white wine or Champagne vinegar, divided

• 120ml Swiss chard stems, sliced crosswise into 1/4-inch-thick pieces

• 2 radishes, halved and thinly sliced into half moons

• 60g fresh goat cheese, crumbled

Preheat oven to 204°C. Place beets in a small baking dish. Add just enough water to cover bottom of pan, drizzle beets with 2 tablespoons oil, and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper. Cover pan tightly with aluminum foil (if foil is touching beets, line it with parchment paper) and bake beets until a knife can pierce them with little resistance, 55–70 minutes. Let cool slightly, then use a paper towel to slip skins off beets. Cut each beet into 1/4-inch-thick wedges and place in a medium bowl.

While beets bake, heat a small skillet over medium and toast walnuts until fragrant, shaking pan often, about 5 minutes. Transfer to a cutting board and coarsely chop, then transfer to a plate and drizzle with 1 tablespoon oil; toss to coat. Sprinkle with 1/2 teaspoons salt.

Whisk lemon juice, mustard, 2 teaspoons vinegar, 1/4 teaspoons salt, and 1/4 teaspoons pepper in a small bowl until well combined. Whisk in 2 tablespoons oil in a slow stream. While beets are still warm, toss with half of the vinaigrette to coat. Season with 1 teaspoon pepper and 1/4 teaspoons salt.

Place chard stems and radishes into 2 separate medium bowls and cover each with 120ml vinegar and a pinch of salt. Let rest 5 minutes, then transfer vegetables to paper towels to blot, discarding excess vinegar. Combine vegetables in one of the medium bowls and toss with remaining vinaigrette.

Divide beets among 4 plates and top with walnuts, pickled radishes and chard stems, goat cheese, and top with a few grinds of black pepper.

Beets can be roasted and refrigerated up to 3 days in advance. Vinaigrette can be made and refrigerated up to 5 days in advance.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.