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Roasted Beet and Goat Cheese Salad

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A refreshing and colorful salad featuring sweet roasted beets, tangy goat cheese, crunchy walnuts, and a light vinaigrette.

Ingredients

Scale
  • 4 medium beets, trimmed and scrubbed
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups mixed salad greens
  • 1/2 cup goat cheese, crumbled
  • 1/3 cup walnuts, toasted
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard

Instructions

  1. Preheat oven to 400°F (200°C). Wrap each beet in foil and place on a baking sheet.
  2. Roast for 45–60 minutes, until tender when pierced with a knife. Let cool, then peel and slice into wedges.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper to make the dressing.
  4. Arrange mixed greens on a platter, top with roasted beet wedges, crumbled goat cheese, and toasted walnuts.
  5. Drizzle with dressing and serve immediately.

Notes

  • You can roast the beets ahead of time and refrigerate until ready to use.
  • Substitute pecans or almonds for walnuts if preferred.
  • Golden beets or a mix of beet varieties add extra color.

Nutrition

Keywords: roasted beet salad, goat cheese salad, healthy salad, vegetarian beet recipe

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