Roasted Beet Goat Cheese Salad (Printable version)
A fresh mix of roasted beets, goat cheese, walnuts, and greens with a tangy dressing.
# Ingredient List:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, or spring mix)
→ Cheese & Nuts
03 - 3.5 oz goat cheese, crumbled
04 - 1/2 cup walnut halves, toasted
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1 1/2 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 1 tbsp fresh chives or parsley, finely chopped (optional)
# How to Make It:
01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40–50 minutes, or until tender when pierced with a knife.
02 - Allow beets to cool slightly, then peel and cut into wedges or 1/2-inch slices.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Arrange salad greens on a large platter or individual plates. Top with roasted beet slices.
05 - Sprinkle crumbled goat cheese and toasted walnuts evenly over the salad.
06 - Drizzle with the prepared vinaigrette. Garnish with chopped chives or parsley if desired. Serve immediately.
# Expert Suggestions:
01 -
- The warm roasted beets against cool creamy cheese creates that perfect temperature contrast restaurant salads always nail
- This dressing has become my go-to for almost any salad, not just this one
02 -
- Wear gloves when peeling warm beets or your hands will stay stained pink for days
- Letting the beets marinate in dressing for 15 minutes before serving transforms the dish completely
03 -
- Buy beets that are similar in size so they roast evenly
- Save the beet greens and sauté them with garlic for another side dish