Roasted Beet and Goat Cheese Salad with Walnuts

Ingredients

For the Salad:

• 4 medium beets, scrubbed and trimmed

• 4 oz goat cheese, crumbled or sliced

• ½ cup walnuts, toasted

• 6 cups mixed greens (arugula, spinach, or a spring mix)

• ¼ cup red onion, thinly sliced

For the Vinaigrette:

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt & pepper, to taste

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Instructions

🔥 Step 1: Roast the Beets

1. Preheat the oven to 400°F (200°C).

2. Wrap each beet in foil and place on a baking sheet.

3. Roast for 45–60 minutes, or until tender when pierced with a knife.

4. Let cool slightly, then peel by rubbing the skins off with a paper towel.

5. Slice or cube the beets as desired.

🌰 Step 2: Toast the Walnuts

1. Heat a dry skillet over medium heat.

2. Add the walnuts and toast for 2–3 minutes, stirring often, until fragrant and lightly golden.

3. Remove from heat and set aside.

🥄 Step 3: Make the Vinaigrette

1. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey/maple syrup, and salt and pepper to taste.

2. Adjust the seasoning as desired.

🥗 Step 4: Assemble the Salad

1. Arrange the mixed greens in a large bowl or on a serving platter.

2. Top with roasted beets, goat cheese, toasted walnuts, and red onion.

3. Drizzle with the vinaigrette and toss gently to combine.

🍴 Step 5: Serve and Enjoy

Serve immediately for the freshest flavor—perfect as a side or a satisfying light entrée.