Roasted Beet and Goat Cheese Salad
This vibrant salad features tender roasted beets paired with creamy goat cheese, fresh greens, and toasted walnuts. The beets are roasted until sweet and earthy, then sliced and combined with tangy cheese and crunchy nuts, creating a visually striking dish with a balance of textures and flavors.
Equipment
- Oven
- Foil
- Chef’s knife
- Salad bowls
Ingredients
- 4 medium beets preferably organic for best flavor
- 1/2 cup walnuts toasted until fragrant
- 4 oz goat cheese soft and creamy
- 4 cups mixed greens such as arugula, spinach, or baby lettuce
- 2 tbsp olive oil extra-virgin, fruity flavor
- 1 tbsp lemon juice freshly squeezed
- 2 tbsp fresh herbs parsley or thyme, chopped finely
Instructions
- Preheat your oven to 200°C (392°F). Wrap each whole beet in foil, sealing tightly, and place on a baking sheet.
- Roast the beets in the oven for about 45-60 minutes, until they are tender when pierced with a knife or skewer.
- Remove the beets from the oven and let them cool in the foil until they are cool enough to handle, about 15 minutes.
- Peel the cooled beets by slipping off their skins with your fingers or a small knife, revealing their vibrant red interior.
- Slice the peeled beets into thick rounds or wedges, depending on your preference, and set aside.
- While the beets are cooling, toast the walnuts in a dry skillet over medium heat until fragrant and lightly golden, about 3-4 minutes. Let them cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, and chopped herbs to make the dressing.
- In a large salad bowl, toss the mixed greens with a small amount of the dressing to lightly coat them.
- Arrange the sliced beets on top of the greens, then crumble the goat cheese over the salad evenly.
- Sprinkle the toasted walnuts over the salad for crunch and flavor.
- Drizzle a little more dressing over the top, toss gently to combine, and serve immediately for the freshest taste and crunch.
Notes
Ensure beets are cooled before peeling to avoid burns. Dress the salad just before serving to keep the greens crisp. Feel free to swap walnuts for pecans or add additional herbs for variation.