A stunning centerpiece salad that layers roasted beets, creamy chèvre, candied walnuts, and pickled spring onions over a bed of Maine greens — bold enough to hold its own alongside any main.
Ingredients
Salad
- 1½ lb mixed Maine beets (red and golden), scrubbed
- 6 cups Maine mixed greens or arugula
- 4 oz local chèvre, crumbled
- ¾ cup walnut halves
Pickled Spring Onions
- 4 spring onions, thinly sliced
- ¼ cup apple cider vinegar
- 1 tsp sugar
- Pinch of salt
Candied Walnuts
- ¾ cup walnut halves
- 2 tbsp maple syrup
- 1 tsp fresh thyme leaves
- Pinch of salt
Dressing
- 1 tsp Dijon mustard
- 1 tbsp honey
- 1 lemon, juiced
- ¼ cup olive oil
- Salt and pepper to taste
To Finish
- 2 tbsp fresh chives, chopped
Method
Roast the beets: Preheat oven to 400°F. Wrap beets individually in foil and roast for 50–60 minutes until easily pierced with a knife. Let cool, then peel and slice into wedges. Keep red and golden beets separate.
Quick-pickle the onions: Combine spring onions with apple cider vinegar, sugar, a pinch of salt, and 2 tbsp warm water in a small jar. Let sit for at least 30 minutes.
Candy the walnuts: In a small skillet over medium heat, combine walnuts, maple syrup, thyme, and a pinch of salt. Stir constantly until the syrup coats the nuts and caramelizes, about 3–4 minutes. Spread on parchment to cool completely.
Make the dressing: Whisk together Dijon, honey, lemon juice, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified. Taste and adjust seasoning.
Assemble: Spread greens across a large platter. Arrange beet wedges over the greens, alternating red and golden. Crumble chèvre over the top, then scatter the candied walnuts and drained pickled onions. Drizzle generously with dressing and finish with fresh chives.
Use a mix of red and golden beets for a dramatic, colorful presentation — roast them separately to prevent bleeding. Local chèvre from Maine producers like Fuzzy Udder Creamery or Silvery Moon works beautifully here. The pickled onions and candied walnuts can both be made 2–3 days ahead.
