Valentine Beet Goat Cheese (Printable)

Roasted beets and creamy goat cheese combined with toasted walnuts and fresh greens for a bright dish.

# What You Need:

→ For the Salad

01 - 3 medium red beets, trimmed and scrubbed
02 - 3 medium golden beets, trimmed and scrubbed
03 - 3.5 oz baby arugula or mixed greens
04 - 4 oz goat cheese, crumbled
05 - 1/2 cup walnuts, toasted and roughly chopped
06 - 1 small shallot, thinly sliced

→ For the Dressing

07 - 3 tbsp extra virgin olive oil
08 - 1.5 tbsp balsamic vinegar
09 - 1 tsp honey
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste

# How-To:

01 - Preheat the oven to 400°F. Wrap each beet individually in foil and place on a baking sheet. Roast for 35-40 minutes, or until tender when pierced with a fork.
02 - Allow beets to cool slightly. Peel and slice into 1/4-inch rounds or cut into heart shapes using a cookie cutter for a Valentine's touch.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
04 - Arrange arugula or mixed greens on a serving platter. Top with sliced beets, crumbled goat cheese, walnuts, and sliced shallot.
05 - Drizzle the salad with the dressing just before serving. Toss gently to combine.

# Expert Tips:

01 -
  • The contrast of warm roasted beets and cool creamy cheese hits every single comfort note
  • It looks impressive but comes together with minimal actual effort
  • You can prep most components ahead and assemble last minute
02 -
  • Red beets will stain everything they touch including golden beets so prep them separately or use gloves
  • Undercooked beets are disappointing so give them an extra 5 to 10 minutes if you are unsure
  • The salad tastes best at room temperature not fridge cold so plan accordingly
03 -
  • Use a heart-shaped cookie cutter if you want extra Valentine flair without much effort
  • Add pomegranate seeds right before serving for these little bursts of sweetness

Go Back