Description
This vibrant Beet Salad with Goat Cheese and Balsamic is a perfect blend of earthy roasted beets, creamy goat cheese, crisp greens, and a tangy balsamic vinaigrette. Elegant and colorful, it’s an ideal dish for entertaining or a light, refreshing meal that can be prepped ahead of time for convenience.
Ingredients
Salad
- 4 to 5 medium beets
- Extra-virgin olive oil, for drizzling
- 2 cups salad greens (arugula or spring mix)
- ½ shallot, thinly sliced
- ½ green apple, thinly sliced
- ¼ cup toasted walnuts
- 2 ounces goat cheese, torn
- Microgreens, optional
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Preheat and Prepare Beets: Preheat the oven to 400°F (204°C). Wrap each beet in aluminum foil and drizzle generously with olive oil, then season with pinch of flaky sea salt and freshly ground black pepper.
- Roast Beets: Place the wrapped beets on a baking sheet and roast for 40 to 90 minutes, depending on the size and freshness of the beets, until they are soft and fork-tender.
- Cool and Peel Beets: Remove beets from oven and foil, then set aside to cool until they are cool to touch. Peel the skins by holding the beets under running water and rubbing off the skins with your hands.
- Chill Beets: Let the peeled beets cool thoroughly and chill in the refrigerator until ready to assemble the salad.
- Make Balsamic Vinaigrette: In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, honey, salt, and pepper. Gradually add olive oil while whisking until the dressing emulsifies.
- Slice Beets and Prepare Salad: Slice the chilled beets into ¼-inch thick rounds. In a large serving bowl or platter, arrange the salad greens, shallots, green apple slices, beet rounds, toasted walnuts, torn goat cheese, and optional microgreens.
- Dress and Serve: Drizzle the balsamic vinaigrette over the salad. Season with flaky sea salt and freshly ground black pepper to taste. Serve immediately for the freshest flavor.
Notes
- You can roast beets and prepare the vinaigrette up to 2 days in advance to save time.
- To peel beets easily, hold them under cold running water and rub the skins off with your fingers.
- Use a mix of salad greens like arugula and spring mix for a balance of flavors.
- To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
- Microgreens add a lovely garnish but are optional.
- Adjust seasoning with flaky sea salt and fresh pepper right before serving for best taste.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: American