Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad is a vibrant and flavorful dish that’s perfect as a starter or a light main course. Sweet roasted beets pair beautifully with creamy goat cheese, crunchy nuts, and a tangy dressing. It’s a feast for both the eyes and the palate, making it an elegant addition to any meal.

Ingredients

• Beets (4 medium)
  The star of the salad. Roasting brings out their natural sweetness. Use a mix of red and golden beets for a colorful presentation.
• Goat Cheese (4 oz, crumbled)
  Creamy, tangy, and the perfect complement to the earthy beets.
• Mixed Greens (6 cups)
  A fresh, peppery base. Use arugula, spinach, or a spring mix for variety.
• Walnuts or Pecans (½ cup, toasted)
  Adds a crunchy texture and nutty flavor.
• Red Onion (¼ small, thinly sliced, optional)
  Provides a mild, zesty bite.
• Balsamic Vinegar (2 tablespoons)
  The base for a tangy and slightly sweet dressing.
• Olive Oil (3 tablespoons)
  Adds richness to the dressing and balances the acidity.
• Honey (1 teaspoon)
  Enhances the sweetness of the dressing.
• Dijon Mustard (1 teaspoon)
  Provides a subtle tang and helps emulsify the dressing.
• Salt and Pepper (to taste)
  Essential for seasoning the dressing and salad.

How to Make Roasted Beet and Goat Cheese Salad

Step 1: Roast the Beets
Preheat your oven to 400°F (200°C). Wash the beets and trim the tops and roots. Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork. Let them cool, then peel off the skins and slice into wedges or rounds.

Step 2: Toast the Nuts
In a dry skillet over medium heat, toast the walnuts or pecans for 2-3 minutes, stirring frequently until fragrant. Set aside to cool.

Step 3: Make the Dressing
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until emulsified. Adjust seasoning to taste.

Step 4: Assemble the Salad
In a large serving bowl or individual plates, arrange the mixed greens as the base. Top with roasted beet slices, crumbled goat cheese, toasted nuts, and thinly sliced red onion, if using.

Step 5: Drizzle and Serve
Drizzle the dressing over the salad just before serving. Toss lightly if desired, and enjoy immediately.

Equipment Needed

• Baking sheet (for roasting beets)
• Aluminum foil
• Skillet (for toasting nuts)
• Small bowl and whisk (for dressing)

Frequently Asked Questions

Can I use pre-cooked beets?
Yes, vacuum-packed or pre-cooked beets are a convenient option. Simply slice them and proceed with the recipe.

What other nuts can I use?
Almonds, hazelnuts, or pistachios are great alternatives for added crunch and flavor.

Can I make this salad vegan?
Absolutely! Substitute goat cheese with a plant-based cheese or omit it entirely. Use maple syrup instead of honey in the dressing.

How do I store leftovers?
Store the components separately to keep them fresh. Assembled salads are best enjoyed immediately, but leftover beets and dressing can be refrigerated for up to 3 days.

What’s a good substitute for balsamic vinegar?
Red wine vinegar or apple cider vinegar works well, though you may want to adjust the honey for sweetness.

Can I add a protein to make it a main dish?
Yes! Grilled chicken, shrimp, or roasted chickpeas are excellent additions to make this salad more filling.

How do I peel roasted beets easily?
After roasting, let the beets cool slightly, then rub the skins off with a paper towel or your hands. Wear gloves to avoid staining your hands.

Conclusion

Roasted Beet and Goat Cheese Salad is a stunning dish that’s packed with flavor and nutrition. It’s easy to prepare and versatile enough for any occasion, from casual lunches to festive dinners. If you try this recipe, share your experience on Facebook or save it to Pinterest for later. Enjoy this colorful, delicious creation!