Roasted Beet with Goat Cheese (Print Version)
# Ingredients:
→ Salad
01 -
3 medium beets, peeled and cubed
02 -
1 tbsp olive oil
03 -
Salt and pepper, to taste
04 -
4 cups mixed salad greens (arugula, spinach, or kale)
05 -
1/2 cup crumbled goat cheese
06 -
1/4 cup walnuts, toasted
07 -
1/4 red onion, thinly sliced
→ Dressing
08 -
2 tbsp balsamic vinegar
09 -
1 tbsp honey
10 -
1 tbsp Dijon mustard
11 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat the oven to 400°F (200°C).
02 -
Toss the beet cubes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 30-35 minutes, stirring halfway through, until fork-tender.
03 -
Whisk balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl. Set aside.
04 -
Toast walnuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly, if not pre-toasted.
05 -
Once the beets are done roasting, let them cool slightly.
06 -
Combine the salad greens, roasted beets, red onion, crumbled goat cheese, and toasted walnuts in a large bowl. Drizzle the balsamic dressing over the salad and toss gently to combine.
07 -
Serve immediately for a warm salad or refrigerate for a chilled version.