Roasted Beet and Goat Cheese Salad Recipe

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes

This Roasted Beet and Goat Cheese Salad is a vibrant and flavorful dish, perfect for your Thanksgiving table. The combination of earthy roasted beets, creamy goat cheese, and fresh greens creates a delightful balance of flavors and textures.

The recipe is simple to prepare and can be made ahead of time, making it an excellent choice for holiday gatherings.

Delicious Roasted Beet and Goat Cheese Salad

This salad features roasted beets served on a bed of mixed greens, topped with crumbled goat cheese, walnuts, and a tangy vinaigrette. It takes about 30 minutes to prepare and serves 4 people.

Ingredients

4 medium beets, scrubbed and trimmed
6 cups mixed salad greens (arugula, spinach, or your choice)
4 ounces goat cheese, crumbled
1/2 cup walnuts, toasted
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste

Instructions

Roast the Beets: Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Let cool, then peel and slice.
Prepare the Vinaigrette: In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
Assemble the Salad: In a large bowl, combine the mixed greens, sliced beets, and toasted walnuts. Drizzle with the vinaigrette and toss gently to coat.
Add Cheese: Top the salad with crumbled goat cheese and serve immediately.