Description
A vibrant and nutritious Beet and Goat Cheese Salad featuring tender roasted beets, creamy goat cheese, toasted nuts, and fresh mixed greens, all tossed in a tangy balsamic vinaigrette. Perfect for a light lunch or a flavorful side dish.
Ingredients
Scale
Vegetables and Greens
- 2 medium-sized beets
- 4 cups mixed greens (baby spinach and arugula)
Cheese
- 4 oz soft goat cheese
Nuts and Dressing
- 1/2 cup walnuts or pecans
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat and Roast Beets: Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until the beets are tender when pierced with a fork.
- Peel and Slice Beets: Remove beets from the oven and cool slightly. Peel the skins off the beets under running water, then cut the beets into wedges.
- Prepare Greens: Rinse the mixed greens thoroughly and dry them completely using a salad spinner or clean towels.
- Toast Nuts: In a skillet over medium heat, toast the walnuts or pecans for 5-7 minutes, stirring occasionally until they become golden brown and fragrant. Remove from heat and let cool slightly.
- Combine Salad Ingredients: In a large bowl, combine the mixed greens, beet wedges, crumbled goat cheese, and toasted nuts.
- Add Dressing and Toss: Drizzle the balsamic vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve: Serve the salad immediately to enjoy the fresh flavors and textures.
Notes
- Roast the beets ahead of time and refrigerate if preparing in advance.
- Use goat cheese at room temperature for easier crumbling.
- For a nut-free version, omit walnuts or pecans or substitute with seeds like pumpkin or sunflower seeds.
- Adjust balsamic vinaigrette quantity to taste.
- To peel beets easily, let them cool enough to handle but peel while still slightly warm.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Baking
- Cuisine: American
