Roasted Beet & Goat Cheese Salad
A warm salad of roasted beets, tangy goat cheese, and fresh greens dressed with vinaigrette. Roasting intensifies beet sweetness; assembly combines warm and cool elements.
Ingredients
Method
Preheat oven to 400°F. Scrub beets under running water and trim stems and roots. Cut larger beets in half for even cooking.
Toss beets with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast for 35–40 minutes, until a fork pierces them easily.
Let roasted beets cool for 5 minutes, then slip off their skins by rubbing gently under cold running water. Cut into wedges or cubes and set aside.
In a small bowl, whisk together red wine vinegar, Dijon mustard, honey, and minced garlic. Season with salt and pepper.
Slowly whisk in 3 tbsp olive oil until emulsified.
Place mixed greens in a large bowl and toss lightly with half the vinaigrette.
Divide greens among serving plates. Arrange warm roasted beet pieces on top and scatter red onion slices over each.
Crumble goat cheese over the salad. Drizzle with remaining vinaigrette and top with toasted walnuts and fresh parsley.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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