Beet Salad with Goat Cheese (Printable Version)
Sweet roasted beets paired with tangy goat cheese, crisp apples and crunchy walnuts for a colorful and satisfying seasonal dish.
# Ingredients:
→ Main Ingredients
01 -
4 to 5 medium beets
02 -
Extra-virgin olive oil, for drizzling
03 -
2 cups salad greens (arugula or spring mix)
04 -
½ shallot, thinly sliced
05 -
½ Granny Smith apple, thinly sliced
06 -
¼ cup toasted walnuts
07 -
2 ounces soft goat cheese, torn
08 -
Microgreens (optional)
→ Dressing
09 -
Balsamic vinaigrette (olive oil, balsamic vinegar, maple syrup, garlic, and mustard)
→ Seasonings
10 -
Flaky sea salt
11 -
Freshly ground black pepper
# Steps:
01 -
Preheat the oven to 400°F. Wrap each beet in aluminum foil and drizzle generously with olive oil, salt, and pepper. Place on a baking sheet and roast for 40 to 90 minutes, until fork-tender. The cooking time will vary based on beet size and freshness.
02 -
Remove beets from the oven, unwrap from foil, and set aside to cool. Once cool enough to handle, peel the skins. Hold them under running water to easily slide the skins off with your hands.
03 -
Let the peeled beets cool completely, then refrigerate until ready to use.
04 -
Slice the beets into ¼-inch-thick rounds. Arrange the salad greens on a platter and layer with sliced shallots, apple slices, beet rounds, toasted walnuts, torn goat cheese, and microgreens if using.
05 -
Drizzle the salad with balsamic vinaigrette. Season with flaky sea salt and freshly ground black pepper before serving.
# Notes:
01 -
If the beets' tops are still attached, save them to make sautéed beet greens instead of discarding.
02 -
For advance preparation, roast the beets and make the dressing up to two days ahead, storing them in the refrigerator.
03 -
Mix different beet varieties (red, golden, or pink Chioggia) for a visually stunning presentation.
04 -
A ripe pear can be substituted for the apple if preferred.