Go Back
Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

A vibrant and flavorful salad featuring roasted beets, creamy goat cheese, and crunchy walnuts, all tossed with a tangy balsamic vinaigrette.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4-5 medium fresh red or golden beets
  • 5 cups baby arugula or mixed greens
  • 4 ounces soft goat cheese (chèvre)
  • 1/2 cup walnuts or pecans (halves)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Honey, Dijon mustard, salt, pepper to taste

Method
 

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Wash the beets thoroughly, trim the leafy tops, and wrap each beet in aluminum foil with olive oil and salt.
  3. Roast the beets for 45 to 60 minutes until tender.
  4. Let the beets cool, then peel and slice them into bite-sized pieces.
  5. Whisk together olive oil, balsamic vinegar, honey, and Dijon mustard for the vinaigrette.
  6. Toss the arugula or mixed greens with a small amount of the dressing.
  7. Layer the sliced beets over the greens, crumble goat cheese on top, and sprinkle with toasted nuts.
  8. Drizzle with remaining vinaigrette and serve immediately.

Notes

Toasting the nuts enhances their flavor. Use gloves when handling beets to avoid staining your hands.