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Roasted Beet & Goat Cheese Salad

Close-up of a vibrant Roasted Beet & Goat Cheese Salad with fresh greens, crumbled goat cheese, and toasted walnuts.
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A vibrant and flavorful salad featuring earthy roasted beets, creamy goat cheese, and fresh greens, all tossed in a delightful vinaigrette. Perfect as a starter for any gourmet meal.

Ingredients

Scale
  • 2 large beets, trimmed and scrubbed
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 5 ounces mixed greens
  • 4 ounces goat cheese, crumbled
  • 1/4 cup walnuts, toasted
  • For the Vinaigrette:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the beets with 1 tablespoon of olive oil, salt, and pepper. Wrap them individually in foil.
  3. Roast the beets for 45-60 minutes, or until tender when pierced with a fork.
  4. Let the beets cool slightly, then peel them. Cut them into bite-sized wedges.
  5. While the beets are roasting, prepare the vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined.
  6. In a large bowl, combine the mixed greens, roasted beet wedges, crumbled goat cheese, and toasted walnuts.
  7. Drizzle the vinaigrette over the salad and toss gently to coat.
  8. Serve immediately.

Notes

  • You can roast the beets ahead of time and store them in the refrigerator.
  • Toast your walnuts in a dry skillet over medium heat for a few minutes until fragrant, watching them closely to prevent burning.
  • Adjust the sweetness of the vinaigrette by adding more or less honey.

Nutrition

Find it online: https://spoonsprout.com/roasted-beet-goat-cheese-salad/