Roasted Beet Salad Goat Cheese (Printable Version)
Vibrant roasted beets with creamy goat cheese, walnuts, and mixed greens dressed in tangy vinaigrette.
# What You'll Need:
→ For the Salad
01 - 4 medium beets, trimmed and scrubbed
02 - 3.5 oz goat cheese, crumbled
03 - 1/2 cup walnuts, toasted and roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, or mesclun)
05 - 1 small red onion, thinly sliced
→ For the Vinaigrette
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
# How To Make It:
01 - Preheat the oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40–45 minutes, or until tender when pierced with a fork.
02 - Allow the beets to cool slightly, then peel and cut them into wedges or slices.
03 - In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
04 - In a large bowl, combine salad greens and red onion. Drizzle with half the vinaigrette and toss gently.
05 - Arrange the greens on a serving platter. Top with roasted beets, crumbled goat cheese, and toasted walnuts.
06 - Drizzle the remaining vinaigrette over the salad. Serve immediately.
# Expert Advice:
01 -
- The sweet earthiness of roasted beets creates this incredible contrast against creamy cheese and crunchy nuts that nobody can resist
- It looks like something from a fancy restaurant but comes together with barely any active cooking time
02 -
- Wear gloves or rub your hands with lemon juice after handling beets unless you want pink-stained skin for a couple of days
- The beets can be roasted up to three days ahead and kept in the refrigerator, making this salad incredibly practical for entertaining
03 -
- Roasting beets whole with the skin on preserves their juices and concentrates their natural sugars far better than boiling ever could
- Letting the dressed greens sit for just 2 to 3 minutes before serving allows the vinaigrette to soften them slightly without making them soggy