Roasted Beet Goat Cheese Salad (Printable version)

Sweet roasted beets combine with creamy goat cheese and crunchy walnuts, finished with balsamic vinaigrette.

# What You'll Need:

01 - 4 medium beets, trimmed and scrubbed

02 - 4 cups mixed salad greens (arugula, spinach, or spring mix)

03 - 3.5 oz goat cheese, crumbled

04 - 1/3 cup walnuts, toasted and roughly chopped

05 - 3 tbsp extra virgin olive oil

06 - 1 1/2 tbsp balsamic vinegar

07 - 1 tsp Dijon mustard

08 - 1 tsp honey

09 - Salt and freshly ground black pepper, to taste

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

01 - Preheat the oven to 400°F.

02 - Wrap each beet individually in aluminum foil and place on a baking sheet; roast for 35 to 40 minutes until tender when pierced with a knife.

03 - Remove beets from oven and allow to cool until handleable, then peel skins by gently rubbing with a paper towel; slice or wedge beets.

04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.

05 - Arrange mixed salad greens on a platter or individual plates; top with roasted beets, crumbled goat cheese, and toasted walnuts.

06 - Drizzle the vinaigrette over the salad and garnish with chopped chives or parsley if desired.

07 - Serve immediately to preserve freshness and flavor.

01 -

The natural sweetness of roasted beets combined with tangy goat cheese creates a flavor combo that feels like a warm hug.
The crunchy walnuts add a perfect contrast, making every bite interesting and satisfying.

02 -

Peeling the beets while still warm makes the process surprisingly quick and mess-free.
Toasting walnuts before adding brings out a deeper flavor that transforms the salad from good to unforgettable.

03 -

Use foil to wrap each beet individually to ensure even roasting and easy cleanup.
The secret to the best dressing is whisking it slowly to emulsify olive oil and vinegar into a smooth blend that clings to every bite.