Roasted Beet Goat Cheese Salad (Printable Version)
Beets and goat cheese create a vibrant, savory salad topped with crisp greens and fresh herbs.
# What You’ll Need:
→ Vegetables and Toppings
01 - 4 medium beets, scrubbed and trimmed
02 - 5 ounces mixed salad greens
03 - 4 ounces goat cheese, crumbled
04 - 0.25 cup toasted walnuts, chopped
→ Dressing
05 - 3 tablespoons extra virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 0.5 teaspoon sea salt
09 - 0.25 teaspoon freshly ground black pepper
# Step-by-Step Guide:
01 - Preheat oven to 400°F (205°C). Wrap each beet individually in aluminum foil and place on a baking sheet. Roast until tender, 45–60 minutes.
02 - Remove beets from oven and allow to cool. Once cool enough to handle, peel off skins and cut beets into bite-sized wedges.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, sea salt, and black pepper until emulsified.
04 - In a large salad bowl, combine mixed greens, roasted beet wedges, toasted walnuts, and crumbled goat cheese. Drizzle with dressing and toss gently to coat.
# Additional Tips::
01 -
- Sweet roasted beets paired with creamy goat cheese deliver a satisfying contrast
- Easy to prep ahead ideal for gatherings and meal preps
- Naturally gluten free and packed with nutrients
- Makes an appetizing side or light main dish
02 -
- Packed with antioxidants and vitamins a single serving helps cover daily veggie needs
- Great for meal prepping the flavors deepen as it chills in the fridge
- The vibrant pinks and yellows make any table instantly more festive
03 -
- Let beets cool fully before peeling and cutting to avoid staining your hands and get neater slices
- Use high quality olive oil for both roasting and dressing to boost flavor
- Layer ingredients gently rather than tossing to keep the salad visually stunning and avoid crushing delicate greens