Roasted Beet Goat Cheese and Walnut Salad

• 4 medium beets, roasted and peeled
• 1 tablespoon olive oil
• 8 cups mixed greens
• 1/2 cup crumbled goat cheese
• 1/2 cup chopped walnuts, toasted
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

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 In a large bowl, combine mixed greens.
3. 3 Slice roasted beets into wedges and add to the greens.
4. 4 In a small bowl, whisk together red wine vinegar, 2 tablespoons olive oil, Dijon mustard, honey, salt, and pepper.
5. 5 Pour vinaigrette over the salad and toss to coat.
6. 6 Sprinkle with goat cheese and toasted walnuts.
7. 7 Garnish with fresh parsley if desired, and serve immediately.

Equipment

• Baking sheet
• Whisk
• Large bowl

Variations

• Add feta cheese instead of goat cheese for a tangy twist.

Substitutions

• Substitute walnuts with pecans for a different nutty flavor.

Pairings

• Perfect with grilled chicken or a light fish dish.

Nutrition

Tips

• Roast beets ahead of time for a quick assembly later.
• Use pre-roasted beets from the store to save time.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with vinaigrette before serving.

Freezing: Does not freeze well due to the texture of the greens and cheese.

Serving Suggestions

• Serve with a crusty baguette and a glass of pinot noir.

FAQ