Roasted Beet and Goat Cheese Salad

• 4 medium beets, scrubbed
• 2 tablespoons olive oil
• Salt and pepper
• 6 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted walnuts, chopped
• 2 tablespoons balsamic vinegar

Steps

1. 1 Preheat oven to 400°F. Toss beets with 1 tablespoon olive oil, salt, and pepper. Roast for 30 minutes or until tender.
2. 2 Allow beets to cool, then peel and slice into wedges.
3. 3 In a large bowl, toss mixed greens with balsamic vinegar and remaining 1 tablespoon olive oil.
4. 4 Arrange greens on serving plates, top with beet wedges, sprinkle with goat cheese and walnuts.
5. 5 Serve immediately.

Equipment

• Baking sheet
• Oven

Variations

• Add roasted sweet potatoes for a heartier salad.
• Substitute feta cheese for a tangier flavor.

Substitutions

• Use arugula for a peppery kick.
• Substitute sunflower seeds for walnuts if preferred.

Pairings

• Grilled salmon
• Warm whole grain rolls

Nutrition

Tips

• For an extra touch, drizzle with a balsamic glaze.
• Roast beets ahead of time to save prep work later.

Storage

Store beets and dressing separately in the fridge for up to 3 days. Assemble before serving.

Freezing: Does not freeze well due to texture changes in beets and greens.

Serving Suggestions

• Pair with a crusty baguette and a simple vinaigrette.
• Serve alongside grilled chicken for added protein.

FAQ