Roasted Beet Salad Goat Cheese (Print version)
Sweet roasted beets combined with creamy goat cheese, walnuts, and a tangy balsamic drizzle.
# What you'll need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
→ Dairy
03 - 3.5 oz goat cheese, crumbled
→ Nuts & Seeds
04 - 1/3 cup walnuts, toasted and roughly chopped
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp balsamic vinegar
07 - 1 tsp honey or maple syrup
08 - 1 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 1 tbsp fresh chives or parsley, finely chopped
# Method:
01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in foil and place on a baking sheet. Roast for 40-50 minutes, or until tender when pierced with a knife.
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, honey, Dijon mustard, salt, and pepper to make the dressing.
05 - Arrange salad greens on a large serving platter or individual plates. Top with roasted beet slices, crumbled goat cheese, and toasted walnuts.
06 - Drizzle with the balsamic vinaigrette and garnish with fresh chives or parsley, if desired. Serve immediately.
# Expert advice:
01 -
- The way the sweet earthy beets play against tangy creamy goat cheese creates those restaurant quality flavor contrasts right in your own kitchen
- This salad transforms from ordinary dinner side into the kind of dish people photograph and ask you for the recipe
02 -
- Resist the urge to cut your beets before they cool completely or they will bleed onto everything and your beautiful salad will look like a crime scene
- The dressing can be made ahead and stored in a jar, but give it a good shake before using since separation is natural
03 -
- Wear kitchen gloves when peeling roasted beets unless you want red stained hands for days
- Let the goat cheese come to room temperature for the creamiest texture and best distribution