Roasted Beet Salad Goat Cheese (Printable Version)
Sweet roasted beets paired with creamy goat cheese, greens, walnuts, and tangy vinaigrette.
# Ingredient List:
→ Beets
01 - 4 medium beets, trimmed and scrubbed
→ Salad Components
02 - 3.5 oz mixed salad greens (arugula, spinach, or baby lettuces)
03 - 3.5 oz goat cheese, crumbled
04 - ½ small red onion, thinly sliced
05 - ¼ cup toasted walnuts, roughly chopped
→ Balsamic Vinaigrette
06 - 3 tbsp extra-virgin olive oil
07 - 1½ tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey (optional)
10 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 400°F for roasting the beets.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40–50 minutes, or until a fork pierces them easily.
03 - Allow beets to cool slightly, then peel and cut into wedges or slices.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until emulsified.
05 - In a large bowl, combine salad greens, sliced red onion, and half the walnuts. Drizzle with half the vinaigrette and toss gently to coat.
06 - Arrange the roasted beet wedges over the greens. Top with crumbled goat cheese and remaining walnuts. Drizzle with the rest of the vinaigrette.
07 - Serve immediately while beets are still slightly warm.
# Expert Tips:
01 -
- The earthy sweetness of roasted beets plays perfectly against tangy goat cheese
- This salad transforms from humble roots into something restaurant worthy with minimal effort
- Its one of those rare dishes that tastes luxurious but feels light and wholesome
02 -
- Always wear gloves when peeling roasted beets unless you want red stained hands for days
- The beets keep roasting in the foil so let them cool slightly before unwrapping to avoid steam burns
- Goat cheese spreads better at room temperature so take it out of the fridge while beets roast
03 -
- Rubbing the foil wrapped beets with a little olive oil before roasting helps them release from their skins more easily
- Warm beets absorb the vinaigrette better so toss them in a little dressing while still slightly warm