Roasted Beet Goat Cheese Salad (Printable View)
Sweet beets, creamy cheese, and walnuts topped with zesty vinaigrette for a fresh vegetarian meal.
# Ingredient List:
→ Beets
01 - 4 medium beets, trimmed and scrubbed
→ Salad Base
02 - 6 cups mixed greens (arugula, spinach, or baby lettuces)
03 - 3.5 oz goat cheese, crumbled
04 - 1/2 cup walnuts, toasted and roughly chopped
05 - 1/4 cup red onion, thinly sliced
→ Dressing
06 - 3 tbsp extra virgin olive oil
07 - 1.5 tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and 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.
02 - Roast for 40–45 minutes, or until beets are tender when pierced with a fork. Remove from oven and let cool slightly.
03 - Peel the beets while still warm, wearing gloves to avoid staining, then slice into wedges or rounds.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a mixing bowl until emulsified.
05 - Arrange mixed greens on a large platter or individual plates. Top with sliced beets, crumbled goat cheese, toasted walnuts, and red onion.
06 - Drizzle dressing over salad just before serving and toss gently if desired.
# Expert Suggestions:
01 -
- Uses easy-to-find ingredients found in most grocery stores
- Flexible to dietary needs and perfect for gluten free and vegetarian eaters
- Balanced textures and flavors with sweet beets creamy cheese and crunchy walnuts
- Filling enough to eat for lunch but works well as a dinner starter too
02 -
- Packed with fiber and antioxidants from the beets and greens
- Gluten free and suitable for vegetarians
- Keeps well in the fridge if undressed
03 -
- Roast more beets than you need then use leftovers in sandwiches or grain bowls.
- Always toast your nuts for best flavor. Toss the salad lightly just before serving or let people drizzle on their own dressing for best texture