Beet Salad with Roasted Cipollini Onion Dressing

There is something so special about a salad that feels both simple and elegant, and this one is a true favorite. Tender beets, creamy chèvre, toasted walnuts, and delicate microgreens come together in a way that is earthy, vibrant, and beautifully balanced. What truly makes this dish unforgettable, though, is the roasted cipollini onion dressing — silky, savory, slightly sweet, and rich with deep roasted flavor.

Whether served for a lunch gathering, a holiday table, or a light supper, this salad always feels a little bit special.

Ingredients

Serves 6 as a starter

For the Salad:

• 4-5 large organic Beets

• 1.5 cups Walnuts

• 1 small log of Chevre or soft goat cheese

• Micro greens

  
  

For the Dressing:

• 1/3 cup fresh baby cipollini onions peeled or 1 medium vidalia onion

• 1 teaspoon Dijon mustard

• 4 tablespoons red wine vinegar

• 1.5 tablespoons honey

• 1/4 tsp white pepper

• Juice of 1/2 lemon

• 1/2 plus 2 tbsp cup olive oil oil

• Large pinch sea salt

  
  

Instructions

Cook the beets using your preferred method — steaming, roasting, or boiling — until they are tender and easily pierced with a fork. Once they are cool enough to handle, remove the skins and chill the beets in the refrigerator. Just before serving, slice them into medium wedges or rounds.

Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast for about 10 minutes, watching carefully so they do not burn. Remove from the oven and set aside.

Using the same oven, roast the cipollini onions. Toss the peeled onions with a little olive oil and season lightly with salt and pepper. Roast for about 20 minutes, or until tender and lightly caramelized.

To prepare the dressing, combine the roasted onions, mustard, vinegar, honey, white pepper, lemon juice, olive oil, and salt in a high-speed blender. Blend until completely smooth and silky, with no visible pieces of onion remaining. Taste and adjust the seasoning with additional salt, pepper, or honey as needed.

To assemble the salad, arrange the chilled beets on a serving platter. Crumble the chèvre over the top, then spoon or drizzle the roasted cipollini onion dressing over the beets and cheese. Finish with the toasted walnuts and a generous handful of fresh microgreens.

Serve immediately.

Note:

This salad can be prepared in parts ahead of time, which makes it especially nice for entertaining. The beets may be cooked and chilled in advance, and the dressing can be blended earlier in the day. Simply assemble just before serving for the freshest presentation.