Roasted beet and goat cheese salad is a visually stunning and flavorful dish that’s perfect for any occasion. The earthy sweetness of roasted beets pairs beautifully with creamy goat cheese, crisp greens, and a tangy vinaigrette. Whether you’re serving it as a starter or a light meal, this salad is easy to make and always a crowd-pleaser.
Why You’ll Love This Recipe
- Beautiful Presentation: The vibrant colors make it a showstopper.
- Balanced Flavors: Sweet, tangy, and creamy notes in every bite.
- Healthy and Nutritious: Packed with vitamins, minerals, and healthy fats.
- Versatile: Perfect as a starter, side, or light meal.
How to Make Roasted Beet and Goat Cheese Salad
This salad comes together effortlessly with roasted beets, fresh greens, and a simple vinaigrette. Roasting the beets enhances their natural sweetness, making them the star of this dish.
Step-by-Step Instructions
- Roast the Beets:
Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes until tender. Let them cool, then peel and slice. - Prepare the Dressing:
In a small bowl, whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified. - Assemble the Salad:
Arrange the mixed greens on a serving platter. Top with sliced beets, crumbled goat cheese, red onion, and candied pecans. - Dress the Salad:
Drizzle the dressing evenly over the salad. - Serve:
Toss gently and serve immediately.
Variations
- Add Protein: Include grilled chicken, shrimp, or chickpeas for a heartier meal.
- Cheese Options: Swap goat cheese for feta or blue cheese for a different flavor profile.
- Nut Alternatives: Use toasted almonds or sunflower seeds for added crunch.
- Fruit Additions: Toss in fresh orange segments, pomegranate arils, or dried cranberries.
Roasted Beet and Goat Cheese Salad
1 cup
servings10
minutes1
hourIngredients
- For the Salad:
3 medium beets, roasted and sliced
4 cups mixed greens (arugula, spinach, or spring mix)
½ cup crumbled goat cheese
¼ cup candied pecans or walnuts
1 small red onion, thinly sliced- For the Dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper to taste
Directions
- Roast Beets: Wrap beets in foil and roast at 400°F (200°C) for 45-60 minutes. Peel and slice.
- Make Dressing: Whisk olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
- Assemble Salad: Arrange greens, beets, goat cheese, red onion, and candied pecans on a platter.
- Dress Salad: Drizzle with the dressing and toss gently.
- Serve: Enjoy immediately!
FAQ
1. Can I roast the beets ahead of time?
Yes, roasted beets can be stored in the refrigerator for up to 3 days.
2. Can I use pre-cooked beets?
Absolutely! Pre-cooked beets save time and work just as well.
3. How do I store leftovers?
Store the salad and dressing separately in airtight containers in the fridge for up to 2 days.
4. Can I make this vegan?
Yes, replace goat cheese with a vegan cheese alternative and use maple syrup instead of honey in the dressing.
