Beet Salad with Goat Cheese
This beet salad is a vibrant celebration of earthy sweetness, bright citrus, tangy cheese, and a satisfying crunch. Roasted beets, creamy goat cheese, toasted walnuts, and a zesty homemade vinaigrette come together for a flavorful and stunning salad.
Ingredients
- 4 medium beets
- 5 ounces mixed greens or arugula
- 4 ounces goat cheese crumbled
- 1 cup walnuts toasted
- 1 orange segmented
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 6 tablespoons extra virgin olive oil
- Salt to taste
- Fresh cracked black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Trim and scrub the beets, then wrap each beet loosely in foil and place on a sheet pan. Roast for 40 to 45 minutes until tender when pierced with a fork.
- Allow the beets to cool slightly, then peel by gently rubbing the skins with a paper towel or your hands. Slice into wedges or rounds.
- In a large bowl, combine the greens with segmented orange pieces and toasted walnuts.
- In a small bowl, whisk together the red wine vinegar, lemon juice, Dijon mustard, honey, and olive oil until emulsified. Season with salt and pepper.
- Drizzle the dressing over the greens mixture and toss gently to coat.
- Top the salad with roasted beet slices and crumbled goat cheese.
- Finish with a final drizzle of dressing and a crack of black pepper before serving.
Nutrition
Calories: 320kcalCarbohydrates: 20gProtein: 8gFat: 24gSodium: 290mgFiber: 5gSugar: 13g
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