Beet Goat Cheese Salad (Printable)

Fresh greens topped with roasted beets, goat cheese, walnuts, and a balsamic vinaigrette.

# What You'll Need:

→ Salad

01 - 3 medium beets, trimmed and scrubbed
02 - 4 ounces goat cheese, crumbled
03 - ½ cup walnuts, roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, spring mix)

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1½ tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F (200°C).
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes, or until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges or cubes.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
04 - Arrange mixed greens in a large salad bowl or on a platter. Top with roasted beet pieces, crumbled goat cheese, and walnuts.
05 - Drizzle the dressing over the salad just before serving. Toss gently if desired or serve as a composed salad.

# Expert Advice:

01 -
  • Its the perfect balance of sweet earthy beets against tangy creamy cheese
  • People who swear they hate beets change their minds after one bite
02 -
  • Let those roasted beets cool just enough to handle but peel them while theyre still warm or the skins will stubbornly cling
  • The dressing needs to hit the salad at the last possible second or youll end up with a soggy sad situation
03 -
  • Wear gloves when peeling warm beets if you care about your manicure at all
  • The salad tastes better if the beets are still slightly warm when they hit the greens
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