Roasted Beet Goat Cheese Salad (Printable Version)

Vibrant beets, creamy goat cheese, and crunchy walnuts topped with tangy balsamic vinaigrette.

# What You'll Need:

→ Beets

01 - 4 medium beets, trimmed and scrubbed

→ Salad Base

02 - 6 cups mixed greens (arugula, spinach, or baby lettuces)
03 - 3.5 oz goat cheese, crumbled
04 - 1/2 cup walnuts, toasted and roughly chopped
05 - 1/4 cup red onion, thinly sliced

→ Dressing

06 - 3 tbsp extra virgin olive oil
07 - 1 1/2 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 400°F. Individually wrap the trimmed and scrubbed beets in aluminum foil and arrange them on a baking sheet.
02 - Roast beets for 40 to 45 minutes, or until tender when pierced with a fork. Remove from oven and allow to cool slightly.
03 - Peel beets while warmed. Slice into wedges or rounds. Use gloves to prevent staining.
04 - In a small mixing bowl, whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
05 - On a large platter or individual plates, distribute mixed greens evenly. Layer with sliced beets, crumbled goat cheese, toasted walnuts, and red onion.
06 - Drizzle salad with dressing immediately before serving. Toss gently if preferred.

# Expert Advice:

01 -
  • Fresh flavors and a mix of textures from creamy cheese to tender beets and crisp greens
  • Simple ingredients you probably already have so it suits busy weeknights
  • Easy to make ahead for parties without any stress about wilting or sogginess
02 -
  • Nutritious with vitamins and minerals from beets and leafy greens
  • Vegetarian and gluten-free so it suits most diets and gatherings
  • The beets and cheese pair beautifully and leftovers keep well overnight
03 -
  • I always toast walnuts in a dry pan until you can smell their aroma to set the flavor apart from pre-packaged
  • Roasting beets in foil locks in moisture and makes peeling easy
  • If your beets seem tough keep roasting until a fork slides in with no resistance do not rush this step
  • A drizzle of dressing just before eating keeps the salad crisp and fresh

Return