Roasted Beet Salad Goat Cheese (Printer-friendly)

Earthy roasted beets paired with creamy goat cheese, walnuts, and a bright vinaigrette dressing.

# What You'll Need:

→ Vegetables

01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, baby kale)

→ Dairy

03 - 3.5 oz goat cheese, crumbled

→ Nuts

04 - 1/3 cup walnuts, toasted and roughly chopped

→ Dressing

05 - 3 tablespoons extra virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - 2 tablespoons fresh chives or dill, finely chopped (optional)

# How to Prepare:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a fork.
02 - Remove beets from the oven and allow to cool slightly. Peel and slice into wedges or rounds.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Arrange mixed greens on a large platter or individual plates. Top evenly with roasted beet slices, crumbled goat cheese, and toasted walnuts.
05 - Drizzle the dressing over the salad and sprinkle with fresh herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The beets get so tender and caramelized in the oven that even people who claim they hate beets ask for seconds.
  • It looks fancy enough for guests but requires almost no actual effort once the beets are roasting.
  • The goat cheese melts just slightly into the warm beets and creates this creamy contrast that makes every bite different.
02 -
  • I once skipped wrapping the beets in foil and they came out dry and tough, so don't skip that step even if it feels fussy.
  • Peeling beets while they're still hot is way easier than waiting until they're cold, just use a paper towel to protect your hands.
  • If you add the dressing too early the greens will wilt and get soggy, so wait until right before serving.
03 -
  • Toast the walnuts in a dry skillet over medium heat for about three minutes, shaking the pan often, and pull them off right when you start to smell them or they'll burn in seconds.
  • If your beets are different sizes, check the smaller ones earlier because they'll cook faster and you don't want them to turn mushy.
  • Whisk the dressing again right before drizzling because the mustard can settle and you want it evenly mixed.

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