Description
This vibrant Roasted Beet & Goat Cheese Salad combines the earthy sweetness of roasted beets with creamy goat cheese, crunchy toasted nuts, and a tangy homemade balsamic dressing. Perfect as a refreshing starter or a light main, it offers a beautiful balance of flavors and textures, ideal for any season.
Ingredients
Scale
Salad Ingredients
- 8 medium beets (red, golden, or a mix), scrubbed & trimmed
- 8 cups mixed greens (arugula, spinach, or spring mix)
- 8 oz goat cheese, crumbled
- 1½ cups toasted walnuts or pecans
- ½ red onion, thinly sliced
- 4 tbsp olive oil (for roasting)
- Salt & pepper, to taste
Dressing Ingredients
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 tbsp honey or maple syrup
- 2 tsp Dijon mustard
- Salt & pepper, to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in foil after drizzling with olive oil and seasoning with salt and pepper. Place them on a baking tray and roast for 45 to 60 minutes, or until you can easily pierce them with a fork, indicating tenderness.
- Prepare the Beets: Once roasted, allow the beets to cool slightly so they can be handled safely. Peel off the skins and cut the beets into wedges or bite-sized pieces for easy serving.
- Make the Dressing: In a jar or small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, and salt and pepper until the mixture emulsifies into a smooth dressing.
- Assemble the Salad: On a large serving platter or individual plates, arrange the mixed greens evenly. Scatter the roasted beet wedges on top, followed by crumbled goat cheese, toasted walnuts or pecans, and thinly sliced red onion for a burst of flavor and texture.
- Dress and Serve: Just before serving, drizzle the balsamic dressing over the salad to keep the greens fresh and vibrant. Toss gently if desired, and enjoy immediately for the best texture and taste.
Notes
- You can substitute walnuts or pecans with almonds or pine nuts according to preference.
- For a vegan version, replace goat cheese with a plant-based cheese alternative or omit it.
- Roasting times may vary depending on the size of the beets; check tenderness by piercing with a fork.
- Leftover roasted beets can be stored in the fridge for up to 3 days and added to other dishes.
- The dressing can be made ahead and refrigerated for up to a week; shake well before using.
