Description
A vibrant and delicious Beet Salad featuring tender roasted beets, creamy goat cheese, crunchy toasted nuts, and a tangy balsamic dressing. This salad combines fresh mixed greens, sweet honey, and optional fresh herbs for a perfect balance of flavors and textures, making it an elegant and healthy dish for any meal.
Ingredients
Scale
Salad Ingredients
- 4 medium beets, roasted and sliced or cubed
- 4 cups mixed greens (arugula, spinach, or spring mix)
- 1/4 cup goat cheese, crumbled
- 1/4 cup walnuts or pecans, toasted
- 2 tablespoons red onion, thinly sliced
- Optional: fresh herbs like thyme or parsley for garnish
Dressing Ingredients
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for 45-60 minutes until the beets are fork-tender. Once cooked, allow them to cool before peeling and slicing or cubing the beets.
- Prepare the Dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper until the mixture is well combined and slightly emulsified.
- Assemble the Salad: In a large salad bowl, spread out the mixed greens evenly. Layer the roasted beets on top, followed by crumbled goat cheese, toasted walnuts or pecans, and thinly sliced red onion.
- Dress the Salad: Drizzle the prepared balsamic dressing evenly over the salad. Toss gently to ensure all ingredients are lightly coated with the dressing without bruising the greens.
- Garnish: If desired, sprinkle fresh herbs such as thyme or parsley over the top for a burst of herbal flavor.
- Serve: Serve immediately to enjoy the fresh textures and vibrant flavors of this beautiful Beet Salad with Goat Cheese and Balsamic.
Notes
- For quicker preparation, use pre-cooked or canned beets instead of roasting from scratch.
- Toast nuts in a dry pan over medium heat for 3-5 minutes until fragrant to enhance crunch and flavor.
- Adjust honey and vinegar quantities in the dressing based on your preferred level of sweetness and acidity.
- To make this salad vegan, substitute goat cheese with a plant-based cheese alternative or omit it entirely.
- This salad is best served fresh but can be stored in the refrigerator for up to 1 day if dressed just before serving.
