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Roasted Beet and Goat Cheese Salad with Walnuts

A vibrant salad featuring tender roasted beets, creamy goat cheese, and crunchy walnuts, perfect for dinner parties or a light lunch.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium beets Roasted until tender.
  • 4 oz goat cheese Crumbled.
  • 5 cups mixed greens Blend of arugula, spinach, and kale.
  • 1 cup walnuts Toasted.
Dressing Ingredients
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Roast the beets. Wrap them in foil and bake for about 45-60 minutes, until fork-tender.
  3. Once cooled, peel the skins off and cut them into wedges.
  4. Toast the walnuts in a dry skillet over medium heat until golden, about 5 minutes.
  5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard.
  6. In a large bowl, mix the greens, roasted beets, and walnuts. Drizzle with dressing and toss gently.
  7. Top with crumbled goat cheese and serve!

Notes

This salad is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. Keep the dressing separate until ready to serve to avoid soggy greens. For a different flavor, try using pecans or adding sliced apples or pears.