Roasted Beet Goat Cheese Salad (Print version)
Sweet roasted beets combined with creamy goat cheese and toasted walnuts, finished with a tangy vinaigrette.
# What you'll need:
→ Salad Components
01 - 4 medium beets, trimmed and scrubbed
02 - 3.5 oz goat cheese, crumbled
03 - 1/2 cup walnuts, toasted and roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, or mesclun)
05 - 1 small red onion, thinly sliced
→ Balsamic Vinaigrette
06 - 3 tbsp extra-virgin olive oil
07 - 1 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and freshly ground black pepper, to taste
# Method:
01 - Preheat oven to 400°F. Individually wrap each beet in aluminum foil and place on baking sheet. Roast for 40-45 minutes until tender when pierced with fork.
02 - Let beets cool slightly. Peel and cut into wedges or slices.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in small bowl until emulsified.
04 - Toss salad greens and red onion in large bowl with half the vinaigrette until lightly coated.
05 - Arrange dressed greens on serving platter. Top with roasted beets, crumbled goat cheese, and toasted walnuts.
06 - Drizzle remaining vinaigrette over salad. Serve immediately while beets are still warm.
# Expert advice:
01 -
- The way roasting transforms beets into candy sweet jewels while the goat cheese adds this perfect creamy tang
- It comes together quickly but looks absolutely stunning on the plate like something from a restaurant
02 -
- Don't skip the foil wrapping step or your beets will dry out in the oven instead of steaming in their own juices
- Let the beets cool just enough to handle but peel them while still warm for the easiest experience
03 -
- Wear kitchen gloves when peeling beets unless you want pink hands for the next two days
- Let the salad sit for just 5 minutes after dressing to let the flavors meld before serving