Roasted Beet Salad Goat Cheese (Printable version)
Sweet roasted beets paired with creamy goat cheese and tangy vinaigrette, perfect for a fresh light meal.
# What You’ll Need:
→ Roasted 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
# 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 until tender when pierced with a fork.
02 - Remove beets from oven and let cool slightly. Peel off skins and cut into wedges or slices.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until emulsified.
04 - In a large bowl, combine salad greens, sliced red onion, and half the walnuts. Drizzle with half the vinaigrette and toss gently to coat.
05 - Arrange roasted beet wedges over the greens. Top with crumbled goat cheese and remaining walnuts. Drizzle with remaining vinaigrette and serve immediately.
# Expert tips:
01 -
- The warm roasted beets create this incredible sweetness that balances perfectly with the sharp cheese
- It looks stunning on the plate but comes together in under an hour
02 -
- Wrapping beets individually prevents them from steaming each other and helps them cook evenly
- Let the beets cool completely before assembling, or they'll wilt the greens
03 -
- Rubbing the skins off under running water keeps your hands from turning completely purple
- Adding the vinaigrette in two parts keeps the greens crisp and prevents sogginess