Description
Earthy roasted beets pair beautifully with tangy goat cheese, crisp greens, and toasted nuts in this elegant and colorful salad. It’s a cozy-yet-fresh side dish perfect for holiday tables, winter entertaining, or a nourishing weeknight dinner.
Ingredients
Salad:
- 3–4 medium beets, roasted and sliced or cubed
- 6 cups mixed greens (arugula or spinach work well)
- ¼ cup goat cheese, crumbled
- ⅓ cup chopped walnuts or pecans, toasted
- ¼ red onion, thinly sliced (optional)
Balsamic Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt & black pepper to taste
Instructions
- Roast the Beets: Preheat oven to 400°F (205°C). Wrap beets in foil, place on a baking sheet, and roast for 45–60 minutes or until fork-tender. Allow to cool, then peel and slice or cube the beets.
- Assemble the Salad: Arrange mixed greens on a serving platter or in a bowl. Add the roasted beets, crumbled goat cheese, toasted nuts, and thinly sliced red onion if using.
- Prepare the Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until well combined.
- Dress and Serve: Drizzle the vinaigrette over the salad and toss gently just before serving to combine all the flavors without wilting the greens.
Notes
- Save time by using pre-cooked packaged beets from the produce aisle.
- Add protein by including grilled chicken, salmon, or chickpeas for a more filling meal.
- Make it dairy-free by swapping goat cheese for a plant-based vegan cheese alternative.
- For meal prep, store the salad components separately and assemble fresh when ready to eat.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
