Roasted Beet Salad Goat Cheese (Printable)
Earthy roasted beets paired with creamy goat cheese and crunchy walnuts on fresh greens.
# 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 ounces goat cheese, crumbled
→ Nuts
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 Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - 2 tablespoons fresh chives or dill, finely chopped
# How-To:
01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork.
02 - Remove roasted beets from the oven and let cool briefly. Peel off skins and slice into wedges or rounds.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
04 - Arrange mixed greens on serving platter or individual plates. Layer with roasted beet slices, crumbled goat cheese, and toasted walnuts.
05 - Drizzle salad with dressing and sprinkle with fresh chives or dill if desired. Serve immediately.
# Expert Tips:
01 -
- The beets turn jammy and candy-sweet in the oven, nothing like the canned ones you might remember.
- Creamy goat cheese and crunchy walnuts make every bite feel a little fancy without any fuss.
02 -
- Don't skip wrapping the beets in foil, it traps the steam and makes them impossibly tender.
- Let the beets cool just enough to handle but dress the salad while they're still warm so the flavors soak in.
03 -
- Wear gloves when peeling red beets if you care about your manicure, or embrace the magenta stains as a badge of honor.
- Toast your walnuts just until they smell nutty and warm, any longer and they turn bitter.