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Roasted Beet and Goat Cheese Salad Recipe

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4.6 from 39 reviews

A vibrant and flavorful Roasted Beet and Goat Cheese Salad featuring tender roasted beets, creamy goat cheese, crunchy toasted walnuts, and a tangy balsamic vinaigrette, perfect as a refreshing appetizer or side dish.

Ingredients

Salad

  • 4 medium beets, roasted and sliced
  • 4 cups mixed greens (arugula, spinach, or field greens)
  • 1/2 cup goat cheese, crumbled
  • 1/4 cup walnuts, toasted
  • 1/4 cup red onion, thinly sliced

Vinaigrette

  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Roast the beets: Preheat the oven to 400°F (200°C). Wrap each beet in foil and roast for 60 minutes or until tender when pierced with a fork. Remove from oven, let cool, then peel off the skin and slice.
  2. Prepare the salad: In a large bowl, combine the mixed greens, sliced roasted beets, crumbled goat cheese, toasted walnuts, and thinly sliced red onion.
  3. Make the vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
  4. Dress the salad: Drizzle the vinaigrette over the salad ingredients and gently toss to combine, ensuring all components are coated evenly.
  5. Serve: Transfer the salad to serving plates and serve immediately for the best presentation and freshness.

Notes

  • Beets can be roasted ahead of time and stored in the refrigerator for up to 2 days to save prep time.
  • If you don’t have walnuts, pecans or almonds also make excellent toasted nuts for this salad.
  • For a vegan version, substitute goat cheese with a plant-based cheese alternative or omit entirely.
  • Adjust the vinegar and mustard quantities in the vinaigrette to taste for a milder or tangier dressing.
  • To peel beets easily, rub the skin off with your hands or a paper towel once they are cooled enough to handle.

Find it online: https://lovelycooks.com/roasted-beet-and-goat-cheese-salad-recipe/