Roasted Beet Salad with Goat Cheese
This vibrant salad balances the earthy sweetness of oven-roasted beets with the creamy tang of goat cheese and a bright balsamic vinaigrette.
Ingredients
- •4 medium red beets, scrubbed and trimmed
- •2 tablespoons extra virgin olive oil
- •5 ounces (140g) mixed baby greens or arugula
- •4 ounces (115g) fresh goat cheese, crumbled
- •1/2 cup walnuts, toasted and roughly chopped
- •3 tablespoons extra virgin olive oil (for dressing)
- •1 tablespoon balsamic vinegar
- •1 teaspoon honey or maple syrup
- •1/2 teaspoon Dijon mustard
- •Kosher salt and freshly cracked black pepper to taste
Instructions
- 1
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil, drizzle with a little olive oil, and roast on a baking sheet for 45 to 60 minutes, or until a knife slides easily into the center.
- 2
Once the beets are cool enough to handle, use a paper towel to rub off the skins. Slice the beets into bite-sized wedges or rounds.
- 3
In a small jar or bowl, whisk together the 3 tablespoons of olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper until emulsified.
- 4
Arrange the mixed greens on a large platter or individual plates.
- 5
Top the greens with the roasted beet slices, crumbled goat cheese, and toasted walnuts.
- 6
Drizzle the dressing over the salad just before serving and toss gently.
💡 Chef tips
- To save time, you can roast the beets up to two days in advance and store them in the refrigerator; peel them just before assembling.
- If you prefer a milder flavor, substitute the goat cheese with feta or gorgonzola.
- Wear disposable gloves when peeling the beets to avoid staining your hands.
✅ How it should turn out
The finished salad features jewel-toned beet wedges nestled among fresh greens, offering a perfect harmony of earthy, sweet, and tangy flavors with a satisfying crunch from the walnuts.