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Roasted Beet and Goat Cheese Salad Recipe

This salad showcases the natural sweetness of roasted beets paired with creamy, tangy goat cheese and a zesty vinaigrette.
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Equipment

  • Baking sheet
  • Aluminum foil
  • Cutting board and knife
  • Large salad bowl
  • Small bowl or jar (for dressing)
  • Whisk or fork
  • Tongs

Ingredients
  

  • 4 medium beets washed and trimmed
  • 4 cups mixed greens arugula, baby spinach, or spring mix
  • 1/3 cup crumbled goat cheese
  • 1/4 cup toasted walnuts or pecans
  • 1/4 red onion thinly sliced
  • For the Dressing
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes. Let cool, peel, and cut into wedges.
  • Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper for the dressing.
  • In a large bowl, combine greens, roasted beets, onion, goat cheese, and nuts. Drizzle with dressing and toss.
  • Serve immediately, garnishing with extra goat cheese and nuts if desired.