Roasted Beet Salad Goat Cheese (Printable)
Earthy roasted beets combined with creamy goat cheese, walnuts, and a bright vinaigrette in a fresh salad.
# What You 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 the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40–45 minutes, until tender when pierced with a knife.
03 - Let the beets cool slightly, then peel and slice into wedges or cubes.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
05 - Arrange salad greens on a large platter or individual plates. Top with roasted beet pieces, crumbled goat cheese, and toasted walnuts.
06 - Drizzle the vinaigrette over the salad. Garnish with fresh chives or parsley if desired.
07 - Serve immediately.
# Expert Suggestions:
01 -
- The contrast between warm roasted beets and cool creamy cheese creates this incredible temperature play that feels fancy but takes almost no effort
- You can roast the beets ahead of time and keep them in the fridge for impromptu salads all week
02 -
- Wrapping beets individually in foil prevents them from drying out and also keeps your baking sheet remarkably clean
- Let the beets cool slightly before peeling, but not completely, the skins slip off much more easily when they are still warm
03 -
- Wear gloves when peeling the beets or rub your hands with lemon juice afterward to prevent pink fingers for days
- If your beets vary in size, check the smaller ones after 35 minutes so they do not become mushy