Roasted Beet Salad Goat Cheese (Printable)

Sweet roasted beets paired with creamy goat cheese, greens, and a tangy vinaigrette combine for a fresh dish.

# What You'll Need:

→ Beets

01 - 4 medium beets, trimmed and scrubbed

→ Salad

02 - 3.5 oz mixed salad greens (arugula, spinach, or baby lettuces)
03 - 3.5 oz goat cheese, crumbled
04 - ½ small red onion, thinly sliced
05 - ¼ cup toasted walnuts, roughly chopped

→ Vinaigrette

06 - 3 tbsp extra-virgin olive oil
07 - 1½ tbsp balsamic vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey (optional)
10 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40–50 minutes, or until a fork pierces them easily.
03 - Allow beets to cool slightly, then peel and cut into wedges or slices.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper to make the vinaigrette.
05 - In a large bowl, combine salad greens, sliced red onion, and half the walnuts. Drizzle with half the vinaigrette and toss gently.
06 - Arrange the roasted beet wedges over the greens. Top with crumbled goat cheese and remaining walnuts. Drizzle with the rest of the vinaigrette.
07 - Serve immediately.

# Expert Advice:

01 -
  • The sweetness of roasted beets paired with tangy goat cheese creates that perfect balance that makes you keep going back for just one more bite
  • It looks impressive on the plate but requires almost zero active cooking time
  • You can roast the beets ahead and assemble everything in under five minutes when youre ready to serve
02 -
  • Wear gloves when peeling warm beets or your hands will stay pink for days and nothing gets it off
  • Dont skip the toasting step for the walnuts it transforms them from plain nuts into something aromatic and deeply flavorful
  • The beets can be roasted up to 2 days ahead, wrapped and kept in the fridge until you're ready to assemble
03 -
  • Use a paper towel to rub the skins off the cooled beets it works faster and cleaner than using a vegetable peeler
  • Cut your beets into different sizes for more visual interest on the plate

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