Roasted Beet Goat Cheese Salad (Printable)

Earthy roasted beets paired with creamy goat cheese, mixed greens, and a zesty vinaigrette dressing.

# What You Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed (approximately 1.1 pounds)
02 - 4 cups mixed salad greens (arugula, spinach, baby kale)

→ Cheese & Nuts

03 - 3.5 oz soft goat cheese, crumbled
04 - 1/3 cup walnuts or pecans, toasted and roughly chopped

→ Dressing

05 - 3 tablespoons extra virgin olive oil
06 - 1 1/2 tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey or maple syrup
09 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

10 - 2 tablespoons fresh chives or parsley, chopped

# How-To:

01 - Preheat the oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40 to 50 minutes, until tender when pierced with a knife.
02 - Remove the beets from the oven and allow to cool slightly. Peel the skins and cut into wedges or 3/8-inch cubes.
03 - In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until the dressing is emulsified.
04 - Arrange the mixed greens on a serving platter or individual plates. Top with roasted beet pieces, crumbled goat cheese, and toasted nuts.
05 - Drizzle the vinaigrette evenly over the salad. Sprinkle with fresh chopped chives or parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The roasted beets taste naturally sweet without any added sugar, and they look impossibly vibrant on the plate.
  • Goat cheese melts slightly against the warm beets, creating pockets of creamy richness that balance the earthy flavors.
  • You can have this ready in just over an hour, making it perfect for weeknight dinners or impressing guests without stress.
02 -
  • Don't skip the foil wrapping when roasting beets—they'll dry out or cook unevenly without it, and the skin becomes harder to remove.
  • The vinaigrette tastes better after it sits for 10 minutes, allowing the flavors to meld and the mustard to fully emulsify the oil.
  • If you make this salad more than a few hours ahead, dress only the portion you're serving right away; undressed greens keep much better overnight.
03 -
  • Wear gloves when handling roasted beets unless you want purple-stained fingertips for a day or two—learned that one the hard way.
  • Toast your own nuts if you can; it transforms them from decent to unforgettable and takes only five minutes in a dry skillet.
  • Taste the vinaigrette before it goes on the salad and adjust boldly—this dressing is the soul of the dish.

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