Roasted Beet and Goat Cheese Salad
This vibrant roasted beet and goat cheese salad is a perfect balance of earthy, sweet, and tangy flavors. Inspired by classic European bistro cuisine, it combines tender roasted beets, creamy goat cheese, and crunchy candied walnuts over a bed of crisp greens. Finished with a honey-balsamic vinaigrette, this salad is a delightful starter or light meal.
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Knife
Ingredients
For the Salad:
- 3 medium beets any color, scrubbed and trimmed
- 4 cups mixed greens baby arugula or spinach recommended
- 4 ounces goat cheese crumbled
- ½ cup candied walnuts roughly chopped
- ¼ cup red onion thinly sliced
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the beets on the prepared baking sheet and wrap each in aluminum foil. Roast for 40 minutes until fork-tender. Let them cool before peeling and slicing into wedges.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper to create the dressing.
- In a large mixing bowl, toss the mixed greens with half of the dressing.
- Arrange the greens on serving plates. Top with sliced roasted beets, crumbled goat cheese, candied walnuts, and sliced red onion.
- Drizzle the remaining dressing over the salad and serve immediately.
Notes
- For a dairy-free version, substitute goat cheese with avocado slices.
- You can also add grilled chicken or salmon for a more substantial meal.
Nutrition
Calories: 331kcalCarbohydrates: 26gProtein: 9gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 13mgSodium: 584mgPotassium: 521mgFiber: 5gSugar: 19gVitamin A: 791IUVitamin C: 16mgCalcium: 80mgIron: 2mg
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