Roasted Beet Salad Goat Cheese (Printable)

Earthy roasted beets combined with creamy goat cheese, walnuts, and a tangy dressing for a fresh salad.

# What You 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 tbsp extra virgin olive oil
06 - 1 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# How To Make:

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 oven and let cool slightly. Peel off skins 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 with roasted beet slices, crumbled goat cheese, and toasted walnuts.
05 - Drizzle salad with dressing and sprinkle with fresh herbs if desired. Serve immediately.

# Expert Tips:

01 -
  • The beets turn impossibly sweet in the oven, almost like candy hiding under that earthy skin.
  • Goat cheese and walnuts add just enough richness without making the salad heavy or dull.
  • It looks stunning on the table, the kind of dish that makes people pause before digging in.
  • You can roast the beets ahead and toss everything together in minutes when company arrives.
02 -
  • Don't skip wrapping the beets in foil, it traps steam and makes peeling them almost effortless afterward.
  • Let the roasted beets cool a bit before slicing or they'll turn to mush under your knife.
  • Dress the salad just before serving so the greens stay crisp and perky.
03 -
  • Wear an apron or old shirt when handling roasted beets, the juice stains like wine and doesn't forgive.
  • Toast the walnuts until they smell nutty and fragrant, that's when the oils release and the flavor deepens.
  • Whisk the dressing again right before drizzling, honey and mustard like to settle at the bottom.

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