Roasted Beet and Goat Cheese Salad
Roasted beet and goat cheese salad is a pretty standard salad these days for which you can find hundreds of recipe variants. This is just how I make my own. Many recipes call for walnuts, but you won't find them in my version as I'm not a fan of nuts in salads. Making a balsamic vinaigrette really enhances the sweetness of the beets and brightens the flavors of the salad all around.
Roasted Beet and Goat Cheese Salad
Roasted beet and goat cheese salad is a pretty standard salad these days for which you can find hundreds of recipe variants. This is just how I make my own. Many recipes call for walnuts, but you won't find them in my version as I'm not a fan of nuts in salads. Making a balsamic vinaigrette really enhances the sweetness of the beets and brightens the flavors of the salad all around.
Open in Cookpad AppSteps
- 1
Preheat oven to 400°F. Scrub beets well to clean thoroughly. Cut root end and greens off of beets. Leave enough of the stems attached to use for holding the beets later.
- 2
Individually wrap each beet loosely in aluminum foil. Place wrapped beets on a baking sheet. Place in oven for 50-60 minutes, or until a sharp knife tip easily slides through the center
Note: Time can vary from batch to batch. Tthis batch took 1hr 15min until tender for me. - 3
Remove beets from oven. Carefully unwrap and let rest for 15 minutes, or until the tops are cool enough to handle. Hold onto the stem end of one beet with one hand. Use the edge of a knife to gently scrape away the skin of the beet all the way around with the other. Repeat with the remaining beets, then chop all beets to 1/2 inch pieces.
- 4
Make the dressing:
In a small bowl whisk together balsamic vinegar, honey, dijon mustard, garlic, salt, and pepper until combined. Slowly drizzle in olive oil while continuing to whisk constantly.
- 5
Build the salad:
Layer mixed greens in a serving bowl or platter. Top with chopped beets and crumbled goat cheese. Drizzle with dressing. Serve and enjoy!
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