Roasted Beet Goat Cheese Salad
A simple and delicious beet salad made with roasted beets, goat cheese, and toasted walnuts finished with balsamic. (vegetarian, gluten-free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 small salads 1x
- Category: salad, side dish
- Method: roast and stovetop
- Cuisine: American
Ingredients
Scale
- 2 beets, one red and one gold
- 1/4 cup goat cheese, crumbled
- 1/4 cup walnuts, toasted
- 1 cup spring mix, baby spinach or baby romaine leaves
For dressing:
- 2 cloves garlic, crushed
- 4 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp honey
- Freshly cracked black pepper
Instructions
- Preheat oven to 425°F. Wrap beets individually in foil. Roast for 45 minutes to 1 hour, until tender. Remove beets and unwrap foil to let them cool before handling.
- Run beets under cool water and gently rub skin to remove.
- Slice beets about 1/2 inch thick.
- While beets are cooking, prepare dressing: In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
- To make salad, arrange lettuce on 4 plates. Divide beet slices evenly among plates. Top with goat cheese and walnuts and drizzle with dressing.
Keywords: beet salad, salad with goat cheese, beet salad with walnuts