Roasted Beet Salad Goat Cheese (Printable)

A fresh mix of roasted beets, goat cheese, walnuts, and greens dressed in a zesty vinaigrette.

# What You'll Need:

→ Vegetables

01 - 4 medium beets, tops trimmed, scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or baby kale)
03 - 1 small red onion, thinly sliced

→ Cheese & Nuts

04 - 3.5 oz fresh goat cheese, crumbled
05 - 1/2 cup walnuts, toasted and roughly chopped

→ Dressing

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 oven to 400°F.
02 - Wrap each beet individually in foil and place on a baking sheet. Roast for 40-45 minutes, or until tender when pierced with a knife.
03 - Allow beets to cool, then peel and cut into wedges or bite-sized cubes.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - In a large bowl, combine salad greens, roasted beets, and red onion. Drizzle with dressing and toss gently to coat.
06 - Transfer salad to serving plates. Top with crumbled goat cheese and toasted walnuts.
07 - Serve immediately.

# Expert Advice:

01 -
  • The sweet and creamy contrast creates restaurant worthy elegance with almost zero effort
  • It tastes even better after the beets have cooled, making it perfect for meal prep
02 -
  • Wear gloves when peeling beets unless you want pink hands for three days
  • Warm beets make the goat cheese melt slightly, which is absolutely delicious
03 -
  • Rub beet skins off under running water to keep your hands cleaner
  • Toast nuts in a dry pan over medium heat, watching constantly so they do not burn

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