Beet Salad with Goat Cheese and Balsamic
A vibrant and refreshing beet salad topped with creamy goat cheese and drizzled with balsamic vinegar, perfect for a light lunch or as a side dish.
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Ingredients
Yields 4 servings
- (4) medium beets
- (4 cups) mixed salad greens
- (4 oz) goat cheese, crumbled
- (1/4 cups) walnuts, chopped
- (1/4 cups) balsamic vinegar
- (2 tablespoons) olive oil
- (1 teaspoon) honey
- Salt to taste
- Pepper to taste
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for 45-60 minutes until tender when pierced with a fork.
- 3
While the beets are roasting, prepare the dressing by whisking together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon honey, salt, and pepper in a small bowl. Set aside.
- 4
Once the beets are done, let them cool for about 10 minutes. Peel the skins off under running water to remove any dirt and excess skin. Cut the beets into wedges or slices.
- 5
In a large bowl, combine the mixed salad greens, roasted beet slices, and chopped walnuts. Drizzle with the prepared balsamic dressing and toss gently to combine. Add Salt to taste.
- 6
Divide the salad among four plates and top each with crumbled goat cheese. Serve immediately.
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