Ultimate Beet Salad with Goat Cheese (Print version)
Roasted beets paired with goat cheese, walnuts, and fresh greens in a zesty vinaigrette.
# What you need:
→ Beets
01 - 4 medium beets, trimmed and scrubbed
→ Salad Base
02 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup crumbled goat cheese
05 - 1/3 cup toasted walnuts, roughly chopped
06 - 1/4 cup fresh herbs (parsley, dill, or chives), chopped
→ Vinaigrette
07 - 3 tablespoons extra-virgin olive oil
08 - 1 1/2 tablespoons balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F. Wrap each beet individually in foil and place on a baking sheet. Roast for 40-50 minutes until tender when pierced with a knife. Let cool, then peel and cut into wedges or bite-sized cubes.
02 - In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified and smooth.
03 - In a large bowl, combine the salad greens, red onion, and half of the fresh herbs. Drizzle with about two-thirds of the vinaigrette and toss gently to coat evenly.
04 - Arrange the roasted beet pieces over the dressed greens. Top with crumbled goat cheese and toasted walnuts. Drizzle with the remaining vinaigrette, garnish with remaining herbs, and serve immediately.
# Expert advice:
01 -
- The sweet earthy beets against tangy goat cheese creates that perfect sweet-savory balance everyone craves
- It looks stunning on a plate but comes together faster than you would think possible
02 -
- Wear gloves or use a paper towel when peeling roasted beets unless you want pink-stained hands for three days
- Let the beets cool just enough to handle but still be slightly warm when you assemble the salad
03 -
- Scrub beets thoroughly before roasting but do not peel them first or they will dry out
- Toast extra walnuts and keep them in an airtight container for last-minute salad upgrades