Roasted Beet Salad Goat Cheese (Printable Version)

Earthy roasted beets paired with creamy goat cheese, toasted walnuts, and a tangy vinaigrette dressing.

# What You Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or baby lettuces)

→ Cheese & Nuts

03 - 3.5 oz goat cheese, crumbled
04 - 1/3 cup walnuts, toasted and roughly chopped

→ Vinaigrette

05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tbsp fresh chives or parsley, finely chopped

# Directions:

01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40-45 minutes, until tender when pierced with a knife.
03 - Let the beets cool slightly, then peel and slice into wedges or cubes.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
05 - Arrange salad greens on a large platter or individual plates.
06 - Top with roasted beet pieces, crumbled goat cheese, and toasted walnuts.
07 - Drizzle the vinaigrette over the salad. Garnish with fresh chives or parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The natural sweetness of roasted beets needs barely any dressing to shine
  • Its that impressive looking salad that takes almost no active cooking time
02 -
  • Resist the urge to peel beets before roasting the skins protect the flesh and slip right off once cooked
  • Let the beets cool just slightly so they are warm not hot when they hit the greens
03 -
  • Wear kitchen gloves when peeling warm beets unless you want pink stained hands for a day or two
  • Toast extra walnuts and store them in an airtight container for future salads

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