Roasted Beet and Goat Cheese Salad
A vibrant and flavorful salad featuring sweet roasted beets, creamy goat cheese, and a tangy vinaigrette. Perfect as a light lunch, side dish, or appetizer.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 60-75 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting, Assembling, Mixing
- Cuisine: Mediterranean-inspired
Ingredients
Scale
- 4 medium beets, washed
- 4 ounces goat cheese, crumbled
- 5 ounces mixed greens (arugula, spinach, etc.)
- 1/4 cup walnuts or pecans, roughly chopped
- Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper to taste
- Optional Add-ins:
- Avocado slices
- Apple or pear slices
- Red onion, thinly sliced
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Roast the beets: Wash the beets thoroughly. Wrap each beet individually in aluminum foil. Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until tender when pierced with a fork.
- Cool and peel beets: Let the beets cool slightly. Unwrap them and gently rub off the skin with your fingers or a paper towel. Cut the beets into slices or cubes.
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Assemble the salad: In a large bowl, place the mixed greens. Arrange the roasted beets on top of the greens. Sprinkle the crumbled goat cheese and chopped nuts over the salad. Add any optional add-ins.
- Dress and serve: Drizzle the dressing over the salad and toss gently. Serve immediately.
Notes
- Smaller beets tend to be sweeter and more tender.
- You can roast the beets ahead of time and store them in the refrigerator until ready to use.
- Massaging the greens slightly with a bit of olive oil can enhance their texture.
- Get creative with your add-ins and dressing variations.
- For a vegan option, substitute the goat cheese for a vegan alternative.