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white bowl filled with kale, goat cheese, beets and walnut granola on a glass table.
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Baby beet salad with chevre and walnut granola

A revamped beet and goat cheese salad with kale, a simple, zingy dressing, and the star: a savory granola to provide crunch and subtle cheesiness. Hearty, flavorful, and one of the best salads I've made this year. Toss each serving separately to keep the granola from getting soggy.
Author: Erika Kwee

Ingredients

For the granola

  • 1 cup rolled old-fashioned oats
  • 3/4 cup walnut halves roughly chopped
  • 2 teaspoons caraway seeds
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 teaspoons soy sauce
  • 1/4 cup soft white cheddar cheese with caramelized onion or any soft cheese
  • 2 tablespoons mashed pear

For the beets

  • 1 tablespoon olive oil
  • 1 1/2 pound beets peeled and cut into sixths
  • salt + pepper

For the vinaigrette

  • 1/4 cup red wine vinegar
  • 1 medium shallot minced (about 3 tablespoons)
  • 1/4 cup extra virgin olive oil
  • salt + pepper

To assemble

  • 2 heads lacinto kale rinsed and chopped or torn into bite-sized pieces
  • 4 ounces fresh goat cheese chevre, crumbled

Instructions

Make the granola

  • Heat the oven to 325°F and arrange a rack in the middle. Line a rimmed baking sheet with parchment paper and set aside. Combine oats, walnuts, caraway seeds, and salt in a large bowl and stir to combine; set aside.
  • Combine the oil and soy sauce in a small bowl. Mash the cheese into the oil mixture using a fork or your fingers until a rough, oily paste forms--you are trying to emulsify the cheese and liquid together here. Stir in the mashed pear. Pour the wet mixture over the oat mixture and stir until everything is well coated. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake until golden brown throughout, stirring every 10 minutes, about 25 to 30 minutes total (the granola will continue to crisp as it cools). Remove the baking sheet from the oven and let the granola cool completely. (Granola can be made up to 5 days in advance; store in an airtight container at room temperature.)

Roast the beets

  • Heat the oven to 400°F and place a rack in the middle of the oven.
  • Spread the beets on a rimmed baking sheet and toss with 1 tablespoon of the oil, salt and pepper. Roast the beets for 20 minutes then remove from oven and flip onto other side. Roast for another 15 to 20 minutes, or until they’re knife tender and golden brown. (Beets can be roasted up to 5 days in advance; store refrigerated in an airtight container.)

Make the vinaigrette

  • Place all ingredients in a jar, season with salt and pepper, close, and shake until all ingredients are incorporated and come together as a vinaigrette, about 30 seconds. Just before serving, taste, adjust seasoning as desired. (Vinaigrette can be made up to 5 days in advance; store refrigerated in an airtight container.)

To assemble

  • To serve, massage the kale by scrunching it in your fists until it softens (it should turn a darker shade of green and become aromatic). Divide the kale among serving plates, top with roasted beets, chevre, granola, and drizzle each salad with a few spoonfuls of vinaigrette.

Notes

Adapted from Aida Mollenkamp.