Roasted Beets Salad Recipe
This Roasted Beets Salad is a delicious and vibrant dish that combines the earthy sweetness of roasted beets with fresh greens and a tangy dressing. The beets are roasted to perfection, bringing out their natural sweetness, and the salad is topped with creamy goat cheese, crunchy nuts, and a zesty vinaigrette for a well-balanced and flavorful dish.
Equipment
- Baking sheet
- Aluminum foil or parchment paper
- Knife and cutting board
- Large mixing bowl
- Small bowl for vinaigrette
- Whisk
Ingredients
- For the salad:
- 3 medium beets peeled and cut into wedges
- 4 cups mixed greens arugula, spinach, or spring mix
- 1/4 cup goat cheese crumbled
- 1/4 cup toasted walnuts or pecans
- 1/4 red onion thinly sliced (optional)
- For the vinaigrette:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Roast the Beets:
- Preheat the oven to 400°F (200°C). Place the beet wedges on a baking sheet lined with parchment paper or foil. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast the beets for 35-40 minutes, or until tender, flipping halfway through.
- Prepare the Vinaigrette:
- While the beets are roasting, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Taste and adjust seasoning as needed.
- Assemble the Salad:
- Once the beets are roasted and cooled slightly, arrange the mixed greens on a large plate or bowl. Top with the roasted beets, crumbled goat cheese, toasted walnuts (or pecans), and sliced red onion, if using.
- Dress the Salad:
- Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.