Ultimate Beet Salad with Goat Cheese (Printer-friendly)

Tender roasted beets with goat cheese, walnuts, and fresh herbs in balsamic vinaigrette

# What You'll Need:

→ Beets

01 - 4 medium beets, trimmed and scrubbed

→ Salad Base

02 - 4 cups mixed salad greens (such as arugula, baby spinach, or mesclun)
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup crumbled goat cheese
05 - 1/3 cup toasted walnuts, roughly chopped
06 - 1/4 cup fresh herbs (parsley, dill, or chives), chopped

→ Vinaigrette

07 - 3 tablespoons extra-virgin olive oil
08 - 1 1/2 tablespoons balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste

# How To Make It:

01 - Preheat oven to 400°F. Individually wrap each beet in aluminum foil and place on a baking sheet. Roast for 40-50 minutes until tender when pierced with a knife. Allow to cool, then peel and cut into wedges or bite-sized cubes.
02 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until fully emulsified and smooth.
03 - In a large mixing bowl, combine salad greens, red onion, and half of the fresh herbs. Drizzle with approximately two-thirds of the vinaigrette and toss gently to coat evenly.
04 - Arrange roasted beet pieces over the dressed greens. Top with crumbled goat cheese and toasted walnuts. Drizzle with remaining vinaigrette, garnish with reserved herbs, and serve immediately.

# Expert Tips:

01 -
  • The contrast between sweet roasted beets, tangy goat cheese, and earthy walnuts creates perfect balance in every bite.
  • This salad looks stunning on the plate, making it impressive enough for dinner parties yet simple enough for a weeknight.
  • The vinaigrette comes together in seconds but tastes like something from a restaurant.
02 -
  • Wear gloves or use paper towels when peeling roasted beets unless you want pink-stained hands for days.
  • Do not skip toasting the walnuts, as raw ones taste waxy and dull in comparison.
  • The beets can be roasted up to two days ahead and kept in the refrigerator.
03 -
  • Use a vegetable peeler to remove beet skin quickly after roasting while the beets are still warm.
  • Toast extra walnuts and keep them in the freezer for whenever you need a salad topping.
  • Let the salad sit for just 5 minutes after dressing to let flavors meld slightly before serving.

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