Roasted Beet Salad Goat Cheese (Printable Version)
Sweet roasted beets combined with creamy goat cheese, crunchy walnuts, and a tangy vinaigrette.
# What You Need:
→ Vegetables
01 - 4 medium beets, tops trimmed, scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or baby kale)
03 - 1 small red onion, thinly sliced
→ Cheese & Nuts
04 - 3.5 oz fresh goat cheese, crumbled
05 - 1/2 cup walnuts, toasted and roughly chopped
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F.
02 - Wrap each beet individually in foil and place on a baking sheet. Roast for 40–45 minutes, or until tender when pierced with a knife.
03 - Allow beets to cool, then peel and cut into wedges or bite-sized cubes.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - In a large bowl, combine salad greens, roasted beets, and red onion. Drizzle with dressing and toss gently to coat.
06 - Transfer salad to serving plates. Top with crumbled goat cheese and toasted walnuts.
07 - Serve immediately.
# Expert Advice:
01 -
- The earthy sweetness of roasted beets pairs perfectly with tangy goat cheese and crunchy walnuts
- It looks stunning on the plate but comes together with barely any active cooking time
02 -
- Wear gloves when peeling roasted beets unless you want pink hands for three days
- The beets can be roasted up to two days ahead and kept refrigerated
03 -
- Wrap beets tightly in foil to keep all that moisture inside while roasting
- Toss the warm beets in a little dressing before adding them to the salad