Beet and Goat Cheese Salad
A vibrant salad with roasted beets, creamy goat cheese, and a tangy balsamic dressing.
15 mins
Prep Time
45 mins
Cook Time
4
Servings
Ingredients
- 4 medium beets
- 4 oz goat cheese, crumbled
- 4 cups mixed greens
- 1/4 cup walnuts, toasted
- 2 tbsp balsamic vinegar
- 1/4 cup olive oil
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat the oven to 400°F (200°C). Wash the beets thoroughly, then wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast for 45 minutes to 1 hour, or until tender when pierced with a fork.
Remove the beets from the oven and let them cool. Once cool, peel the skins off and slice the beets into thin rounds.
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper to make the dressing.
Arrange the mixed greens on a serving platter. Top with the sliced beets, crumbled goat cheese, and toasted walnuts.
Drizzle the balsamic dressing over the salad just before serving. Toss lightly if desired.
Chef's Tips
- Roasting Tip: Roasting beets enhances their natural sweetness. You can also boil them, but roasting is preferred for deeper flavor.
- Cheese Substitution: If you don’t like goat cheese, feta or blue cheese can be great alternatives.
- Nut Variations: Swap walnuts for pecans or almonds for a different crunch.
- Make Ahead: Roast the beets a day in advance and store them in the fridge to save time.
- Dressing Storage: Extra dressing can be stored in an airtight container in the fridge for up to a week.
