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How To Make Beet and Goat Cheese Salad: A Healthy, Tasty Treat
This elegant salad combines roasted beets, creamy goat cheese, and crunchy nuts over mixed greens, finished with a simple vinaigrette. It’s perfect for lunch, a starter, or a light dinner.
Ingredients
- 3 medium beets roasted and sliced
- 4 oz goat cheese crumbled
- 6 cups mixed greens arugula, spinach, or spring mix
- ¼ cup chopped walnuts or candied pecans
- 2 tablespoons red onion thinly sliced (optional)
- Salt and black pepper to taste
- For the Dressing:
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 4 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Roast the beets
- Preheat oven to 400°F (200°C). Wrap whole beets in foil and roast for 35–40 minutes, or until fork-tender. Let cool, peel, and slice.
- Make the dressing
- In a small bowl, whisk together balsamic vinegar, mustard, honey, olive oil, salt, and pepper.
- Assemble the salad
- On a serving platter or bowl, layer greens, sliced beets, goat cheese, and nuts. Add red onion if using.
- Drizzle and serve
- Drizzle with vinaigrette just before serving. Gently toss or leave layered for a striking presentation.
Notes
- Use pre-cooked or store-bought roasted beets to save time.
- Try adding orange segments or sliced apples for extra sweetness.
- Goat cheese can be swapped with feta or blue cheese.
Nutrition
Calories: 280kcalCarbohydrates: 15gProtein: 7gFat: 22gFiber: 4g