Roasted Beet Goat Cheese Salad (Printable Format)
Sweet roasted beets meet creamy goat cheese, toasted walnuts, and a tangy balsamic dressing in a fresh salad.
# What You Need:
→ Beets
01 - 4 medium beets, trimmed and scrubbed
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Salad Base
05 - 6 cups mixed salad greens (arugula, spinach, baby kale)
06 - 1/2 small red onion, thinly sliced
→ Cheese & Nuts
07 - 3.5 ounces goat cheese, crumbled
08 - 1/2 cup walnuts, toasted and roughly chopped
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 1 tablespoon balsamic vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - Salt and black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in foil and place on a baking sheet. Roast for 45 to 50 minutes until tender when pierced with a knife.
03 - Allow beets to cool slightly, then remove skins by rubbing with paper towels. Cut into wedges or bite-sized cubes.
04 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
05 - In a large bowl, toss mixed greens and sliced red onion with half of the dressing.
06 - Arrange dressed greens on a serving platter. Top with roasted beet pieces, crumbled goat cheese, and toasted walnuts.
07 - Drizzle the remaining dressing over the salad just before serving.
# Expert Suggestions:
01 -
- This salad feels like a little secret treasure, combining sweet and tangy in a way that surprises every time
- It became an instant favorite for how fresh and satisfying it feels without any heaviness
02 -
- Roasting the beets wrapped keeps them moist and enhances their natural sweetness
- Peeling while warm is much easier and keeps the vibrant color intact
03 -
- Reserve some dressing to drizzle just before serving for the freshest flavor impact
- The key is balancing the earthy sweetness with tangy and creamy elements to make every bite sparkle