Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

Tender roasted beets and tangy goat cheese come together over peppery greens with crunchy walnuts.

Total 1 hr 35 min Makes 4 servings Calories 290/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Roasting the beets concentrates their natural sweetness, which pairs well against creamy goat cheese and toasted walnuts. A simple balsamic vinaigrette ties the earthy, tangy, and nutty flavors together, making this a reliable starter or light lunch for cooler months.

Ingredients

  • 4 medium beets, trimmed
  • 1 tablespoon olive oil, for roasting
  • 5 ounces mixed salad greens or arugula
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup balsamic vinaigrette
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground

Method

  1. Preheat the oven to 400°F. Scrub the beets, trim the tops, and rub each lightly with olive oil.

  2. Wrap the beets individually in foil and place on a baking sheet. Roast until a knife slides in easily, 45 to 50 minutes.

  3. Unwrap the beets and let cool until just warm, about 15 minutes, then peel using a paper towel to rub off the skins.

  4. Cut the peeled beets into wedges or 1/2-inch cubes.

  5. Divide the salad greens among four plates and arrange the beet pieces on top.

  6. Scatter the crumbled goat cheese and toasted walnuts over the salads.

  7. Season with salt and black pepper, drizzle with balsamic vinaigrette, and serve immediately.

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Rate this recipe

★ 3.6 (1)

Roasted Beet and Goat Cheese Salad

Roasting the beets concentrates their natural sweetness, which pairs well against creamy goat cheese and toasted walnuts. A simple balsamic vinaigrette ties the earthy, tangy, and nutty flavors together, making this a reliable starter or light lunch for cooler months.

1 hr 35 min 4 servings 290 cal

Ingredients

  • 4 medium beets, trimmed
  • 1 tablespoon olive oil, for roasting
  • 5 ounces mixed salad greens or arugula
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup balsamic vinaigrette
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground

Method

  1. 1

    Preheat the oven to 400°F. Scrub the beets, trim the tops, and rub each lightly with olive oil.

  2. 2

    Wrap the beets individually in foil and place on a baking sheet. Roast until a knife slides in easily, 45 to 50 minutes.

  3. 3

    Unwrap the beets and let cool until just warm, about 15 minutes, then peel using a paper towel to rub off the skins.

  4. 4

    Cut the peeled beets into wedges or 1/2-inch cubes.

  5. 5

    Divide the salad greens among four plates and arrange the beet pieces on top.

  6. 6

    Scatter the crumbled goat cheese and toasted walnuts over the salads.

  7. 7

    Season with salt and black pepper, drizzle with balsamic vinaigrette, and serve immediately.