Roasted Beet Salad Goat Cheese (Printer-friendly)

A colorful mix of roasted beets, goat cheese, nuts, and greens dressed with a tangy vinaigrette.

# What You'll Need:

→ Vegetables

01 - 4 medium beets (approximately 1.1 lbs), trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, baby kale)

→ Cheese & Nuts

03 - 3.5 oz soft goat cheese, crumbled
04 - 1/3 cup walnuts or pecans, toasted and roughly chopped

→ Dressing

05 - 3 tbsp extra virgin olive oil
06 - 1 1/2 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey or maple syrup
09 - Salt and freshly ground black pepper, to taste

→ Garnish (optional)

10 - 2 tbsp fresh chives or parsley, chopped

# How to Prepare:

01 - Preheat the oven to 400°F. Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 40 to 50 minutes until a knife inserts easily into the center.
02 - Remove the beets from the oven and allow them to cool slightly. Peel and cut into wedges or 1/2-inch cubes.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully combined and emulsified.
04 - Arrange mixed salad greens on a serving platter or individual plates. Top with roasted beet pieces, crumbled goat cheese, and toasted nuts.
05 - Drizzle the prepared vinaigrette over the salad. Sprinkle with fresh chopped herbs, if desired, and serve immediately.

# Expert Advice:

01 -
  • It tastes elegant enough to serve guests but requires almost no technique.
  • The roasting caramelizes the beets' natural sugars, making them taste like candy rather than dirt.
  • You can prepare everything ahead and assemble right before eating.
  • It's genuinely satisfying as a light lunch or fancy starter without feeling like you're eating salad.
02 -
  • Don't skip wrapping the beets individually in foil; it traps their moisture and prevents them from shriveling into concentrated little nuggets.
  • Cold goat cheese is unpleasant and dense—letting it sit at room temperature for 10 minutes before crumbling makes it creamy and a hundred times better.
  • If your dressing won't emulsify, whisk the mustard and honey together first with a splash of vinegar, then slowly drizzle in the oil while whisking; this ancient technique actually works.
03 -
  • If beet stains scare you, wear gloves or rub your hands with lemon juice immediately after handling them to minimize the purple.
  • A quality balsamic vinegar makes more difference here than almost anywhere else in cooking; it's worth buying one good bottle.

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