Roasted Beet Salad Goat Cheese (Printable Version)

Earthy roasted beets paired with creamy goat cheese, walnuts, and a tangy dressing for a fresh salad experience.

# What You'll Need:

→ Vegetables

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

→ Dairy

03 - 3.5 oz goat cheese, crumbled

→ Nuts

04 - 1/3 cup walnuts, toasted and roughly chopped

→ Dressing

05 - 3 tbsp extra virgin olive oil
06 - 1 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tbsp fresh chives or dill, finely chopped (optional)

# Directions:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and arrange on a baking sheet. Roast for 40–45 minutes until tender when pierced with a fork.
02 - Remove beets from oven and allow to cool slightly. 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 smooth.
04 - Arrange mixed greens on a platter or individual plates. Top with roasted beet slices, crumbled goat cheese, and toasted walnuts.
05 - Drizzle the salad with the prepared dressing and sprinkle with fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The beets get ridiculously sweet in the oven, almost like candy hidden inside a vegetable.
  • Goat cheese and walnuts turn something simple into a dish that feels fancy without any fuss.
  • It looks stunning on the plate, the kind of salad that makes people pause before they eat.
  • You can roast the beets ahead and throw everything together in minutes when guests arrive.
02 -
  • Dont skip wrapping the beets in foil, it keeps them moist and makes peeling them almost effortless.
  • Let the beets cool for at least 10 minutes before peeling, or youll burn your fingers and the skins wont slip off as easily.
  • Toast the walnuts in a dry pan over medium heat for 3 to 4 minutes, shaking often, they can go from perfect to burnt in seconds.
03 -
  • Roast extra beets and keep them in the fridge, theyre amazing on grain bowls, in sandwiches, or tossed with pasta.
  • If your goat cheese is too crumbly, chill it for 15 minutes before breaking it up, it will hold its shape better on the salad.
  • Use a vegetable peeler to shave thin ribbons of raw beet over the top for extra texture and a pop of color.

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