Roasted Beet Goat Cheese Salad (Print version)

Sweet roasted beets paired with goat cheese, walnuts, and a tangy vinaigrette for a fresh, colorful salad.

# Ingredient List:

→ Vegetables

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

→ Dairy

03 - 3.5 oz goat cheese, crumbled

→ Nuts

04 - 1/2 cup walnuts, 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, to taste
10 - Freshly ground black pepper, to taste

# How To Make It:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40 to 50 minutes until tender when pierced with a fork. Let cool, peel, and cut into wedges.
02 - While beets roast, toast walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant. Set aside.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and freshly ground black pepper in a small bowl until emulsified.
04 - Arrange mixed greens on a serving platter or individual plates. Top with roasted beet wedges, crumbled goat cheese, and toasted walnuts.
05 - Drizzle the dressing evenly over the salad just before serving.

# Expert Advice:

01 -
  • The beets become almost candy-like when roasted, but the goat cheese keeps things beautifully balanced and not too sweet.
  • It looks like you spent hours on it, but you'll have it ready in just over an hour, most of which is hands-off roasting time.
  • Works as a light lunch, a dinner side, or even a vegetarian main course that actually feels substantial.
02 -
  • Don't skip the foil wrapping or the beets will dry out and become woody instead of tender and sweet.
  • The walnut-toasting step seems small but it's the difference between a forgettable salad and one that sticks with you.
03 -
  • Don't slice the beets too thin or they'll get lost among the greens; wedges have a better presence on the plate.
  • If your balsamic vinegar is very acidic and sharp, add a tiny drizzle of honey to the dressing to round it out and let the beet sweetness shine.

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