Roasted Beet Goat Cheese Salad (Printable)
Sweet roasted beets and creamy goat cheese combine with crunchy walnuts and tangy dressing in this fresh salad.
# What You Need:
→ Vegetables
01 - 4 medium beets, tops trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or baby kale)
03 - 1 small red onion, thinly sliced
→ Cheese & Nuts
04 - 3.5 ounces fresh goat cheese, crumbled
05 - 1/2 cup walnuts, toasted and roughly chopped
→ Dressing
06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
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 a baking sheet. Roast for 40 to 45 minutes, or until tender when pierced with a knife.
02 - Allow beets to cool, then peel and cut into wedges or bite-sized cubes.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - In a large bowl, combine salad greens, roasted beets, and red onion. Drizzle with dressing and toss gently to coat.
05 - Transfer salad to serving plates. Top with crumbled goat cheese and toasted walnuts. Serve immediately.
# Expert Suggestions:
01 -
- The color alone will make you feel like a painter who accidentally made something edible.
- It tastes expensive and composed but requires almost no actual skill.
02 -
- Raw beets take forever to peel and stain everything, but roasted skins practically fall off.
- Warm beets absorb dressing better than cold ones, so dont refrigerate them first.
03 -
- Roast beets a day ahead and your assembly takes ten minutes.
- Toast walnuts in the oven while the beets cool, same temperature, five to seven minutes.