Roasted Beet Goat Cheese Salad (Printable)

A fresh mix of roasted beets, goat cheese, walnuts, and balsamic dressing for a flavorful salad.

# What You'll Need:

01 - 4 medium beets, trimmed and scrubbed

02 - 4 cups mixed salad greens (arugula, spinach, or spring mix)

03 - 3.5 oz goat cheese, crumbled

04 - 1/3 cup walnuts, toasted and roughly chopped

05 - 3 tbsp extra virgin olive oil

06 - 1 1/2 tbsp balsamic vinegar

07 - 1 tsp Dijon mustard

08 - 1 tsp honey

09 - Salt and freshly ground black pepper, to taste

10 - 2 tbsp fresh chives or parsley, finely chopped (optional)

01 - Preheat the oven to 400°F.

02 - Wrap each beet individually in aluminum foil and place on a baking sheet; roast for 35 to 40 minutes until tender when pierced with a knife.

03 - Allow beets to cool until easily handled, then peel skins by rubbing with a paper towel and slice into wedges or rounds.

04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.

05 - Arrange salad greens on a serving platter or individual plates, then top with roasted beets, crumbled goat cheese, and toasted walnuts.

06 - Drizzle the balsamic vinaigrette evenly over the salad and garnish with chopped chives or parsley if desired.

07 - Serve immediately to enjoy fresh flavors and textures.

01 -

It combines simple ingredients into an unexpectedly delightful flavor adventure you want to share with your closest friends
The balance of textures from crunchy walnuts to tender roasted beets makes it a satisfying light meal or starter

02 -

Peeling beets is much easier after roasting; the skins slip off with just a gentle rub
Toasted walnuts elevate this salad from good to unforgettable with their warm, nutty aroma

03 -

Measure your oil and vinegar precisely to get the dressing’s balance just right every time
The secret is gentle roasting wrapped in foil which locks in moisture so beets stay tender and juicy