Beet Goat Cheese Salad (Print Version)

Sweet roasted beets, creamy goat cheese, walnuts atop fresh greens with a tangy balsamic dressing.

# What You'll Need:

→ Salad

01 - 3 medium beets, trimmed and scrubbed
02 - 4 oz goat cheese, crumbled
03 - ½ cup walnuts, roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, or spring mix)

→ Dressing

05 - 3 tablespoons extra-virgin olive oil
06 - 1½ tablespoons balsamic vinegar
07 - 1 teaspoon Dijon mustard
08 - 1 teaspoon honey
09 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F (200°C).
02 - Wrap each beet individually in aluminum foil and arrange on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a knife. Let cool slightly, then peel and cut into wedges or cubes.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified.
04 - Place mixed greens in a large bowl or serving platter. Top evenly with roasted beet pieces, crumbled goat cheese, and walnuts.
05 - Drizzle the dressing over the salad just before serving. Toss gently or leave undisturbed for a composed presentation.

# Expert Advice:

01 -
  • It transforms humble root vegetables into something restaurant worthy with almost no active cooking time
  • The dressing strikes that perfect balance between sharp and sweet that makes people ask for the recipe
02 -
  • Wear gloves when peeling roasted beets unless you want stained hands for a week like I had
  • The beets keep roasting after they come out of the oven so plan for that carryover cooking time
03 -
  • The residual heat from slightly warm beets gently wilts the greens in the most appealing way
  • A drizzle of good honey right before serving creates these gorgeous amber threads that look professional
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