Roasted Beet and Goat Cheese Salad with Toasted Walnut Vinaigrette

Sides & Salads | 4 servings

Earthy, sweet roasted beets meet tangy goat cheese in a salad dressed with a nutty walnut vinaigrette that mirrors the bourbon's oak and the honey's natural sweetness. Tender arugula adds peppery brightness that echoes the cocktail's lemon juice, while toasted walnuts provide textural contrast. This elegant salad works beautifully as a sophisticated opener or a palate-cleansing intermezzo.

Ingredients

• 4 medium beets, roasted and cut into wedges
• 1/2 cup walnuts, toasted
• 3 tablespoons walnut oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 4 cups fresh arugula
• 4 oz goat cheese, crumbled
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste

Instructions

1. Pulse toasted walnuts in a food processor until roughly chopped. Set aside 2 tablespoons for garnish.
2. Combine remaining walnuts, walnut oil, apple cider vinegar, honey, and mustard in a blender. Blend until creamy. Season with salt and pepper.
3. Toss arugula with about 3 tablespoons of vinaigrette. Divide among serving plates.
4. Top with roasted beet wedges, goat cheese, and reserved chopped walnuts.
5. Drizzle with remaining vinaigrette and garnish with fresh thyme. Serve immediately.