Roasted Beet Salad with Goat Cheese, Green Apple, and Spring Greens

Roasted Beet Salad with Goat Cheese, Green Apple, and Spring Greens

Tender roasted beets pair with tangy goat cheese and crisp green apple over delicate spring greens.

Total 1 hr 45 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Earthy roasted beets balance against creamy goat cheese, tart green apple, and toasted walnuts, all tossed with peppery spring greens in a light vinaigrette. It's a bright, textured salad suited to a light lunch or as a starter for a dinner party. The beets can be roasted a day ahead, making assembly quick when you're ready to serve.

Ingredients

  • 4 medium beets, trimmed
  • 1 tablespoon olive oil, for roasting beets
  • 5 ounces spring greens mix
  • 1 green apple, cored and thinly sliced
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnuts, toasted and roughly chopped
  • 3 tablespoons olive oil, for vinaigrette
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Preheat the oven to 400°F. Rub the beets with 1 tablespoon olive oil and wrap tightly in foil.

  2. Roast the wrapped beets on a baking sheet until a knife slides in easily, about 45 to 60 minutes.

  3. Unwrap the beets and let cool until they can be handled, 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. In a small bowl, whisk together the vinaigrette olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper until emulsified.

  6. In a large bowl, toss the spring greens with half the vinaigrette to lightly coat.

  7. Divide the dressed greens among four plates and top with roasted beets, sliced green apple, crumbled goat cheese, and toasted walnuts.

  8. Drizzle the remaining vinaigrette over the salads and serve immediately.

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Rate this recipe

★ 3.8 (1)

Roasted Beet Salad with Goat Cheese, Green Apple, and Spring Greens

Earthy roasted beets balance against creamy goat cheese, tart green apple, and toasted walnuts, all tossed with peppery spring greens in a light vinaigrette. It's a bright, textured salad suited to a light lunch or as a starter for a dinner party. The beets can be roasted a day ahead, making assembly quick when you're ready to serve.

1 hr 45 min 4 servings 320 cal

Ingredients

  • 4 medium beets, trimmed
  • 1 tablespoon olive oil, for roasting beets
  • 5 ounces spring greens mix
  • 1 green apple, cored and thinly sliced
  • 4 ounces goat cheese, crumbled
  • 1/2 cup walnuts, toasted and roughly chopped
  • 3 tablespoons olive oil, for vinaigrette
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Preheat the oven to 400°F. Rub the beets with 1 tablespoon olive oil and wrap tightly in foil.

  2. 2

    Roast the wrapped beets on a baking sheet until a knife slides in easily, about 45 to 60 minutes.

  3. 3

    Unwrap the beets and let cool until they can be handled, 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

    In a small bowl, whisk together the vinaigrette olive oil, white wine vinegar, honey, Dijon mustard, salt, and pepper until emulsified.

  6. 6

    In a large bowl, toss the spring greens with half the vinaigrette to lightly coat.

  7. 7

    Divide the dressed greens among four plates and top with roasted beets, sliced green apple, crumbled goat cheese, and toasted walnuts.

  8. 8

    Drizzle the remaining vinaigrette over the salads and serve immediately.