Roasted Beet Salad Goat Cheese (Printable)
Earthy roasted beets paired with creamy goat cheese and crunchy walnuts dressed in a tangy vinaigrette.
# What You'll 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 (optional)
10 - 2 tbsp fresh chives or parsley, finely chopped
# How to Make It:
01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on baking sheet. Roast for 40-45 minutes until tender when pierced with knife.
02 - Let beets cool slightly, then peel and slice into wedges or cubes.
03 - In small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Arrange salad greens on large platter or individual plates. Top with roasted beet pieces, crumbled goat cheese, and toasted walnuts.
05 - Drizzle vinaigrette over salad. Garnish with fresh chives or parsley if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast between sweet roasted beets and tangy goat cheese creates something magical in every bite
- This salad looks absolutely stunning on a platter, making you look like a restaurant chef without any fancy techniques
02 -
- Wear gloves or rub your hands with lemon juice after peeling beets unless you want pink-stained skin for the next two days
- The beets can be roasted up to three days ahead and kept in the refrigerator, which makes weeknight assembly incredibly fast
03 -
- If your beets are different sizes, check the smaller ones after 35 minutes so they do not dry out
- Add the vinaigrette just before serving or the delicate greens will wilt and lose their crisp edge