Name: Roasted Beet & Goat Cheese Greens Recipe
Prep time: 15 min
Cook time: PT-490561H52M12S
Total time: PT-490561H52M12S
Ingredients: 4 medium-sized fresh beets, washed and trimmed; 4 cups mixed salad greens (arugula, spinach, baby kale); 4 ounces goat cheese, crumbled; 1/4 cup toasted walnuts or pecans; 2 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; Salt and freshly ground black pepper, to taste; Optional: Fresh herbs like thyme or parsley for garnish

Description

A vibrant, flavorful salad that balances the earthy sweetness of roasted beets with the creamy tang of goat cheese and the crispness of fresh greens. Perfect for a cozy dinner, festive gatherings, or a light, nourishing lunch, this salad celebrates seasonal produce with a beautiful presentation and satisfying textures.

Ingredients

Scale

4 medium-sized fresh beets, washed and trimmed
4 cups mixed salad greens (arugula, spinach, baby kale)
4 ounces goat cheese, crumbled
1/4 cup toasted walnuts or pecans
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and freshly ground black pepper, to taste
Optional: Fresh herbs like thyme or parsley for garnish

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Instructions

Prepare the Beets
Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45–60 minutes, depending on size, until a fork slides in easily. Allow to cool slightly, then peel and slice into thin rounds or cubes.
Toast the Nuts
Preheat a small skillet over medium heat. Add walnuts or pecans and toast for 3–5 minutes, stirring occasionally until golden and fragrant. Set aside to cool.
Prepare the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and honey or maple syrup. Season with salt and black pepper to taste.
Assemble the Salad
Place the mixed greens in a large bowl and toss lightly with a portion of the dressing. Arrange roasted beets on top, then sprinkle with crumbled goat cheese and toasted nuts. Drizzle with remaining dressing and garnish with fresh herbs if desired.
Serve and Enjoy
Serve immediately, ideally while the roasted beets are slightly warm. Enjoy as a starter, side dish, or light main course.

Notes

Beets: Red, golden, or Chioggia varieties can be used; golden beets offer a milder flavor.
Make-Ahead: Roast beets up to a day in advance and store in the refrigerator. Assemble just before serving.
Nut Substitutions: Try almonds, pistachios, or sunflower seeds if preferred.
Vegan Option: Replace goat cheese with a plant-based alternative and use maple syrup instead of honey.
Storage: Store roasted beets separately in an airtight container for up to 4–5 days.

Prep Time: 15 minutes
Cook Time: 45–60 minutes