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Beet Salad with Goat Cheese and Balsamic

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A flavorful salad featuring roasted beets, goat cheese, toasted walnuts, and balsamic vinaigrette, offering a perfect balance of earthy sweetness, creamy tang, and crunchy texture.

Ingredients

4 to 5 medium beets

Extra-virgin olive oil, for drizzling

2 cups salad greens (arugula or spring mix)

½ shallot, thinly sliced

½ green apple, thinly sliced

¼ cup toasted walnuts

2 ounces goat cheese, torn

Microgreens, optional

Balsamic vinaigrette

Flaky sea salt

Freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F.
  2. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil and sprinkle with salt and pepper. Place the beets on a baking sheet.
  3. Roast for 40 to 90 minutes, or until the beets are soft and fork-tender. The roasting time will vary depending on the size and freshness of the beets.
  4. Remove the beets from the oven and unwrap the foil. Let them cool. Once cool enough to handle, peel off the skins (you can do this under running water for easier removal).
  5. Chill the beets in the fridge until ready to use.
  6. Slice the beets into ¼-inch-thick rounds.
  7. Assemble the salad: layer the salad greens, shallots, apple slices, beets, walnuts, and goat cheese. Top with microgreens, if using.
  8. Drizzle with balsamic vinaigrette, and season with flaky sea salt and freshly ground black pepper.
  9. Serve and enjoy!

Notes

  • Swap walnuts for other nuts like pecans or almonds.
  • Try different greens like spinach, kale, or a mixed greens blend.
  • If not a fan of goat cheese, substitute with feta or blue cheese.
  • Add grilled chicken, roasted chickpeas, or tofu to make this salad a complete meal.
  • This salad is best served fresh, but leftovers can be stored separately for up to 3 days.

Nutrition

Find it online: http://recipesbyjanet.com/beet-salad-with-goat-cheese-and-balsamic/