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Roasted Beet & Goat Cheese Salad

A vibrant salad combining roasted beets and creamy goat cheese, perfect for transforming your dinner into a five-star experience.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Contemporary
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 beets 4 beets (red, golden, or striped) Scrubbed and unpeeled
  • 2 tablespoons olive oil High quality, for roasting the beets
  • 1 cup goat cheese Creamy, to be crumbled on top
  • 1 cup toasted walnuts You can use pecans or pistachios as alternatives
  • 4 cups fresh arugula or baby spinach For the greens
  • 2 tablespoons honey For sweetening the salad
  • 2 tablespoons balsamic vinegar For drizzling on top
  • to taste salt and pepper For seasoning

Method
 

Preparing the Beets
  1. Preheat the oven to 400°F (200°C).
  2. Scrub the raw beets and chop off the tough ends.
  3. Wrap each beet individually in foil with a drizzle of olive oil.
  4. Roast the beets in the oven until fork-soft, approximately 30 to 45 minutes depending on size.
Assembly
  1. Once the beets are cool, rub the skins off using a paper towel.
  2. Slice the beets into chunky wedges or cubes.
  3. Dump the warm sliced beets onto a bed of greens.
  4. Top with crumbled goat cheese, toasted walnuts, a swirl of balsamic, and dots of honey.
  5. Serve slightly warm for best flavor.

Notes

This salad can be served warm or at room temperature. Consider adding a side of crusty bread or serving alongside grilled protein such as chicken or fish.