Roasted Beet Goat Cheese Salad (Printable)
Sweet roasted beets paired with creamy goat cheese, toasted walnuts, and a bright vinaigrette for a fresh dish.
# What You'll Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or spring mix)
→ Cheese & Nuts
03 - 3.5 oz goat cheese, crumbled
04 - ½ cup walnut halves, toasted
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 1 tbsp fresh chives or parsley, finely chopped (optional)
# How-To Steps:
01 - Preheat oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40–50 minutes, or until tender when pierced with a knife.
03 - Allow beets to cool slightly, then peel and cut into wedges or ½-inch slices.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
05 - Arrange salad greens on a large platter or individual plates. Top with roasted beet slices.
06 - Sprinkle crumbled goat cheese and toasted walnuts over the salad.
07 - Drizzle with the prepared dressing.
08 - Garnish with chopped chives or parsley, if desired. Serve immediately.
# Expert Advice:
01 -
- The contrast of warm roasted beets against cool fresh greens creates this incredible temperature play that wakes up your whole palate
- It looks restaurant fancy but comes together with mostly hands-off time while the beets do their thing in the oven
02 -
- Wear kitchen gloves or use paper towels when peeling roasted beets unless you want pink hands for three days
- Dress the salad right before serving, otherwise the greens get wilted and sad under that vinaigrette
03 -
- Toss the warm roasted beets in a little of the dressing before adding them to the salad they soak up flavor like sponges
- If your beets are different sizes, check the smaller ones after 35 minutes so they don't turn into mush