Roasted Beet with Goat Cheese (Printable)
Sweet beets roast to tenderness then join tangy goat cheese, toasted walnuts, and bright balsamic for a colorful vegetarian dish.
# What You Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
→ Dairy
03 - 3.5 ounces goat cheese, crumbled
→ Nuts & Seeds
04 - 1/3 cup walnuts, toasted and roughly chopped
→ Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon honey or maple syrup
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 1 tablespoon fresh chives or parsley, finely chopped
# How-To:
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.
03 - Allow beets to cool slightly, then peel and cut into wedges or slices.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
05 - Arrange salad greens on a large serving platter or individual plates. Top with roasted beet slices, crumbled goat cheese, and toasted walnuts.
06 - Drizzle with the balsamic vinaigrette and garnish with fresh chives or parsley, if desired. Serve immediately.
# Expert Tips:
01 -
- The sweetness of roasted beets balances perfectly with creamy tangy cheese
- It looks stunning on the plate but requires almost no actual cooking skill
- You can prep everything ahead and assemble when guests arrive
02 -
- Wear gloves when peeling warm beets unless you want pink hands for days
- The beets can be roasted up to three days ahead and kept in the refrigerator
- Always dress the salad right before serving or the greens will wilt
03 -
- Don't skip toasting the walnuts—it transforms their flavor from mild to rich and nutty
- Let your beets cool completely before peeling or they'll be harder to handle