Roasted Beet Salad with Goat Cheese (Printable)
Earthy roasted beets paired with creamy goat cheese, toasted walnuts, and a zesty vinaigrette on fresh mixed greens.
# What You Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, spinach, frisée)
→ Dairy
03 - 3.5 oz goat cheese, crumbled
→ Nuts
04 - 0.5 cup walnut halves
→ Dressing
05 - 3 tablespoons extra-virgin olive oil
06 - 1 tablespoon balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper to taste
→ Garnish
10 - 1 tablespoon fresh chives or parsley, finely chopped
# Directions:
01 - Preheat oven to 400°F. Wrap each beet in aluminum foil and place on a baking sheet. Roast for 40 to 45 minutes until tender when pierced with a knife.
02 - Allow beets to cool slightly, then peel and cut into wedges or slices.
03 - Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant. Set aside to cool.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
05 - Arrange salad greens on a large platter or individual plates. Top with roasted beet wedges, crumbled goat cheese, and toasted walnuts.
06 - Drizzle with the dressing and garnish with chives or parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The contrast between the earthy sweetness of roasted beets and the creamy tang of goat cheese creates flavor layers that supermarket salads can never match.
- It looks absolutely stunning on the table with minimal effort, making it my secret weapon for dinner parties when I want to impress without stress.
02 -
- Roasting beets in their skins rather than peeling them first preserves their intense color and prevents your hands from becoming stained bright red.
- I once tried to rush the cooling process and ended up with pink fingers for three days straight before an important job interview.
03 -
- For the cleanest cuts, slice beets with a sharp knife dipped in cold water between cuts to prevent staining and sticking.
- If goat cheese is too tangy for your taste, a milder feta or even a dollop of crème fraîche can provide the creamy element without overwhelming the other flavors.