Roasted Beet with Goat Cheese (Printable)
Sweet roasted beets meet creamy goat cheese, crunchy walnuts, and tangy balsamic for a vibrant vegetarian salad.
# What You'll Need:
→ Vegetables
01 - 4 medium beets, trimmed and scrubbed
02 - 4 cups mixed salad greens (arugula, baby spinach, or mesclun)
→ Dairy
03 - 3.5 oz goat cheese, crumbled
→ Nuts & Seeds
04 - 1/3 cup walnuts, toasted and roughly chopped
→ Dressing
05 - 3 tbsp extra-virgin olive oil
06 - 1 tbsp balsamic vinegar
07 - 1 tsp honey or maple syrup
08 - 1 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - 1 tbsp fresh chives or parsley, finely chopped
# Directions:
01 - Preheat the oven to 400°F.
02 - Wrap each beet individually in foil and place on a baking sheet. Roast for 40–50 minutes, or until tender when pierced with a knife.
03 - Allow beets to cool slightly, then peel and cut into wedges or slices.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
05 - Arrange salad greens on a large serving platter or individual plates. Top with roasted beet slices, crumbled goat cheese, and toasted walnuts.
06 - Drizzle with the balsamic vinaigrette and garnish with fresh chives or parsley, if desired. Serve immediately.
# Expert Tips:
01 -
- The sweetness of roasted beets paired with tangy goat cheese creates this incredible flavor balance that feels fancy but comes together in under an hour
- Earthy walnuts and bright balsamic dressing transform simple vegetables into something that keeps everyone reaching for seconds
02 -
- Beet juice stains everything, so wear an apron and use dark kitchen towels when peeling
- The beets continue cooking while wrapped in foil, so let them cool completely before removing
03 -
- Use a vegetable peeler on cooled beets instead of rubbing with towels, it is faster and less messy
- Let the dressing sit for 10 minutes before using to let the flavors meld together properly