Trim the beets and place them in a large pot of boiling water. Cook for 30-40 minutes, or until tender.
Drain the beets and let them cool before peeling and cutting them into bite-sized cubes.
2. Toast the Nuts:
In a dry skillet over medium heat, toast the walnuts or pecans until golden and fragrant, about 5 minutes. Stir frequently to avoid burning. Let cool.
3. Prepare the Dressing:
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
4. Assemble the Salad:
In a large bowl, toss the roasted or boiled beets with a bit of the dressing.
Arrange the beets on a platter or in a large bowl. Top with arugula or mixed greens.
Sprinkle the crumbled goat cheese or feta cheese over the top.
Add the sliced red onion and toasted nuts.
Drizzle with the remaining dressing and garnish with chopped parsley if using.
5. Serve:
Serve the salad immediately or chill it in the refrigerator for about 30 minutes before serving. This allows the flavors to meld together.
This Beet Salad is both vibrant and nutritious, combining the sweetness of beets with tangy cheese, crunchy nuts, and a flavorful dressing. It makes a great side dish or can be enjoyed as a light main course.
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