Description
This Roasted Beet & Goat Cheese Salad is a vibrant and nutritious dish featuring tender roasted beets paired with creamy goat cheese, crunchy toasted nuts, and a tangy homemade balsamic dressing. Perfect as a light lunch or a festive side, this salad balances earthy, sweet, and savory flavors with fresh mixed greens.
Ingredients
Scale
Salad
- 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
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 tbsp honey or maple syrup
- 2 tsp Dijon mustard
- Salt & pepper, to taste
Instructions
- Prepare 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. This method helps retain moisture while roasting. Roast the beets for 45 to 60 minutes, or until they are tender when pierced easily with a fork or skewer.
- Cool and slice beets: Allow the roasted beets to cool slightly so they are easier to handle. Peel off the skins, which should slip away easily after roasting. Cut the peeled beets into wedges to prepare them for the salad.
- Make the dressing: In a jar or small bowl, combine olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Whisk or shake vigorously until the dressing is fully emulsified and creamy.
- Assemble the salad: Spread the mixed greens evenly on a large platter. Arrange the beet wedges on top, followed by crumbled goat cheese, toasted walnuts or pecans, and thin slices of red onion.
- Dress and serve: Just before serving, drizzle the prepared balsamic dressing over the salad. Toss lightly if desired and enjoy immediately to preserve freshness.
Notes
- Roasting beets in foil helps keep them moist and enhances their natural sweetness.
- Toast walnuts or pecans in a dry skillet over medium heat for 3-5 minutes to bring out extra flavor.
- Use honey for a richer sweetness or maple syrup as a vegan alternative.
- The salad can be made ahead by roasting and slicing beets, storing them separately from greens and dressing, and assembling just before serving.
- For added protein, consider topping with grilled chicken or chickpeas.
