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Beet and Goat Cheese Salad

This Beet and Goat Cheese Salad combines earthy roasted beets with creamy goat cheese for a perfect balance of flavors and textures.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients
  

  • 4 medium-sized beets cleaned and trimmed
  • 4 oz fresh goat cheese crumbled
  • 6 cups mixed salad greens
  • 1/2 cup toasted walnuts roughly chopped
  • 1/4 red onion thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet.
  • Roast the beets for 50-60 minutes, or until they're tender when pierced with a fork. Let them cool enough to handle.
  • While the beets are cooling, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl. Season with salt and pepper to taste.
  • Once the beets are cool, peel them by gently rubbing the skin off with paper towels. Cut them into wedges or 1/2-inch cubes.
  • In a large bowl, arrange the mixed greens. Top with the roasted beets, crumbled goat cheese, toasted walnuts, and sliced red onion.
  • Drizzle with the prepared dressing just before serving.