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Roasted Beet and Goat Cheese Salad with Walnuts

A vibrant and flavorful salad featuring roasted beets, creamy goat cheese, toasted walnuts, and mixed greens, perfect for a healthy meal or dinner party.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch, Salad
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 medium beets roasted until tender
  • 4 oz goat cheese crumbled
  • 5 cups mixed greens blend of arugula, spinach, and kale
  • 1 cup walnuts toasted
Dressing Ingredients
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wrap the beets in foil and bake for about 45-60 minutes until fork-tender.
  3. Once cooled, peel the skins off and cut them into wedges.
  4. In a dry skillet over medium heat, toast the walnuts for about 5 minutes until golden.
  5. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard.
Assembly
  1. In a large bowl, mix the greens, roasted beets, and walnuts.
  2. Drizzle the dressing over the salad and toss gently.
  3. Top with crumbled goat cheese and serve!

Notes

For a variation, you can make this salad vegan by omitting the goat cheese and adding avocado. Store leftovers in an airtight container for up to 3 days, keeping the dressing on the side.