Roasted Beet Goat Cheese Salad (Printable)

A fresh mix of roasted beets, creamy goat cheese, greens, and a tangy vinaigrette for a flavorful light dish.

# What You'll 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

# How to Make It:

01 - Preheat oven to 400°F. Wrap each beet individually in foil and place on baking sheet. Roast for 40-50 minutes until tender when pierced with knife. Remove from oven and let cool slightly.
02 - Once cool enough to handle, peel beets (skins should slip off easily) and cut into wedges or slices.
03 - In small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In large salad bowl, arrange mixed greens. Top with beet slices, goat cheese crumbles, and toasted nuts. Add apple or pear slices if using.
05 - Drizzle with vinaigrette just before serving and toss gently to combine.

# Expert Advice:

01 -
  • The earthy sweetness of roasted beets balances perfectly with tangy goat cheese
  • This salad looks stunning on the plate, making any meal feel special
  • You can roast the beets ahead and assemble in minutes
02 -
  • Wear gloves when peeling beets unless you want pink-stained hands for days
  • The dressing can be made up to 3 days ahead and stored in the refrigerator
  • Roasted beets keep for 5 days in the fridge, making meal prep effortless
03 -
  • Peel beets under running water to prevent staining your cutting board
  • Let the vinaigrette sit for 10 minutes before using to let flavors meld

Return