Description
Create a stunning Roasted Beet and Goat Cheese Salad perfect for a winter meal. This colorful salad brings a sophisticated touch to your table.
Ingredients
Scale
- 1 pound beets (a mix of red and golden looks great)
- 2 tablespoons olive oil, divided
- Salt and black pepper to taste
- 4 ounces goat cheese, crumbled
- 4 cups mixed greens (like arugula or spring mix)
- 1/4 cup toasted pecans or walnuts
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Wash the beets well. Trim the ends. Toss the beets with 1 tablespoon of olive oil, salt, and pepper.
- Wrap the beets tightly in aluminum foil. Roast for 45 to 60 minutes, or until easily pierced with a fork.
- Let the beets cool slightly. Peel the skins off; they should rub off easily. Cut the beets into bite-sized wedges.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, and honey to make the dressing. Season with salt and pepper.
- In a large bowl, gently toss the mixed greens with half of the dressing.
- Arrange the dressed greens on a serving platter. Top with the roasted beet wedges.
- Sprinkle the crumbled goat cheese and toasted nuts over the salad.
- Drizzle the remaining dressing over the goat cheese and beets just before serving.
Notes
- Roasting golden beets separately from red beets prevents color bleeding if you prefer very distinct colors.
- Toasting the nuts brings out their flavor; watch them closely so they do not burn.
- You can prepare the roasted beets a day ahead of time and store them in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 12g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg