Roasted Beet Salad Goat Cheese (Printable Version)
A vibrant salad featuring roasted beets, goat cheese, mixed greens, nuts, and a tangy vinaigrette dressing.
# What You Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, baby kale)
→ Dairy
03 - 3.5 oz goat cheese, crumbled
→ Nuts
04 - 1/4 cup walnuts or pecans, toasted and roughly chopped
→ Fruit
05 - 1 small apple or pear, thinly sliced
→ Dressing
06 - 3 tbsp extra virgin olive oil
07 - 1.5 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey or maple syrup
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in foil and place on a baking sheet. Roast for 40–50 minutes, or until tender when pierced with a knife. Remove from oven and let cool slightly.
03 - Once cool enough to handle, peel the beets—the skins should slip off easily—and cut into wedges or slices.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
05 - In a large salad bowl, arrange the mixed greens. Top with beet slices, goat cheese crumbles, and toasted nuts. Add apple or pear slices if using.
06 - Drizzle with the vinaigrette just before serving and toss gently to combine.
# Expert Advice:
01 -
- The roasted beets become impossibly sweet, like candy from the earth
- That tangy goat cheese cuts through everything and makes each bite feel luxurious
02 -
- Wear gloves when peeling roasted beets unless you want pink hands for three days, speaking from experience here
- The dressing can be made ahead but add it at the last moment or your greens will get sad and wilted
03 -
- Don't skip toasting the nuts, that 3 minutes in a dry pan creates depth you can't get any other way
- Let your beets cool completely before assembling or they'll wilt your gorgeous greens