Roasted Beet Goat Cheese Salad (Printable)
Tender roasted beets paired with creamy goat cheese and mixed greens, drizzled with a zesty vinaigrette.
# What You 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 the oven to 400°F.
02 - Wrap each beet individually in foil and place on a baking sheet. Roast for 40-50 minutes, or until tender when pierced with a knife. Remove from oven and let cool slightly.
03 - Once cool enough to handle, peel the beets—the skins should slip off easily—and cut into wedges or slices.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - In a large salad bowl, arrange the mixed greens. Top with beet slices, goat cheese crumbles, and toasted nuts. Add apple or pear slices if using.
06 - Drizzle with the vinaigrette just before serving and toss gently to combine.
# Expert Suggestions:
01 -
- The roasted beets become naturally sweet and tender, nothing like the pickled ones from cans
- It looks like something from a fancy restaurant but comes together in under an hour
02 -
- Beets stain everything including your hands, so consider wearing gloves when peeling them
- The beets continue to steam in the foil, so unwrap them relatively quickly after roasting
03 -
- Use golden or candy cane beets for a less messy but equally delicious version
- Warm the beets slightly before serving, they taste so much better than cold from the fridge