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Amazing Roasted Beet & Goat Cheese Salad Recipe

Roasted Beet & Goat Cheese Salad
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Enjoy this vibrant Roasted Beet & Goat Cheese Salad, a delightful starter featuring earthy roasted beets, creamy goat cheese, and fresh greens with a tangy vinaigrette. It’s a perfect choice for a sophisticated yet simple appetizer.

Ingredients

Scale
  • 2 lbs beets, trimmed and scrubbed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 cups mixed greens
  • 4 ounces goat cheese, crumbled
  • 1/4 cup chopped walnuts or pecans (optional)
  • For the Vinaigrette:
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the scrubbed beets with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet.
  3. Wrap the beets tightly in foil and roast for 45-60 minutes, or until tender when pierced with a fork.
  4. Let the beets cool slightly, then peel them. You can use a paper towel to help rub off the skins. Once peeled, cut the beets into bite-sized wedges or cubes.
  5. While the beets are roasting, prepare the vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, red wine vinegar, Dijon mustard, honey or maple syrup, and salt and pepper.
  6. In a large bowl, combine the mixed greens, roasted beet pieces, crumbled goat cheese, and optional nuts.
  7. Drizzle the vinaigrette over the salad and toss gently to coat.
  8. Serve immediately.

Notes

  • For easier peeling, place the roasted beets in a bowl and cover with plastic wrap for about 10-15 minutes. The skins should then slip off easily.
  • You can roast the beets ahead of time and store them in the refrigerator for up to 3 days.
  • Adjust the sweetness of the vinaigrette to your preference.

Nutrition

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