Roasted Beet Salad Goat Cheese (Printable Version)

Vibrant salad featuring roasted beets, goat cheese, walnuts, and a tangy vinaigrette dressing.

# What You Need:

→ For the Salad

01 - 4 medium beets, trimmed and scrubbed
02 - 3.5 oz goat cheese, crumbled
03 - 1/2 cup walnuts, toasted and roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, or mesclun)
05 - 1 small red onion, thinly sliced

→ For the Vinaigrette

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

# How to Make It:

01 - Preheat the oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40–45 minutes, or until tender when pierced with a fork.
02 - Allow the beets to cool slightly, then peel and cut them into wedges or slices.
03 - In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
04 - In a large bowl, combine salad greens and red onion. Drizzle with half the vinaigrette and toss gently.
05 - Arrange the greens on a serving platter. Top with roasted beets, crumbled goat cheese, and toasted walnuts.
06 - Drizzle the remaining vinaigrette over the salad. Serve immediately.

# Expert Advice:

01 -
  • The way sweet roasted beets contrast with tangy goat cheese creates this perfect bite that keeps you coming back for more
  • It looks like something from a fancy restaurant but comes together with barely any effort
02 -
  • I once skipped wrapping the beets individually and they steamed instead of roasting, losing that incredible concentrated sweetness
  • The vinaigrette makes more than you think you need, but undersalted beets are tragically bland so trust the amount
03 -
  • Use different colored beets if you can find them. The red and gold ones together make the salad look absolutely stunning
  • Let the beets cool completely before assembling if you want the cheese to stay in distinct crumbles instead of melting into a creamy layer

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