Beet Goat Cheese Salad (Print Version)

Fresh roasted beets, creamy goat cheese, crunchy walnuts, and greens with a tangy balsamic drizzle.

# What You'll Need:

→ Salad

01 - 3 medium beets, trimmed and scrubbed
02 - 4 oz goat cheese, crumbled
03 - ½ cup walnuts, roughly chopped
04 - 4 cups mixed salad greens (arugula, spinach, or spring mix)

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1½ tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste

# How to Prepare:

01 - Set the oven to 400°F (200°C).
02 - Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges or cubes.
03 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
04 - Arrange mixed greens on a large platter or in a salad bowl. Top with roasted beet pieces, crumbled goat cheese, and chopped walnuts.
05 - Drizzle dressing over the salad just before serving. Toss gently or serve without tossing for a composed look.

# Expert Advice:

01 -
  • It looks elegant enough to serve at dinner parties but tastes even better on an ordinary Tuesday night.
  • The combination of warm roasted beets and cool creamy cheese somehow feels both light and deeply satisfying.
  • You can roast the beets ahead, making assembly a five-minute joy instead of a kitchen marathon.
02 -
  • Don't skip toasting the walnuts—two minutes in a dry skillet transforms them from forgettable to absolutely essential.
  • Roast your beets ahead if life is chaotic; they keep for days and mean you can throw this together in minutes whenever hunger strikes.
03 -
  • Room-temperature beets create better flavor than cold ones—pull them from the fridge 10 minutes before serving and taste the difference.
  • Emulsify your dressing properly by whisking in the oil slowly; this tiny ritual makes the vinaigrette coat greens instead of pooling at the bottom.
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