Beet Salad with Goat Cheese Recipe
This Beet Salad with Goat Cheese is a restaurant-quality dish that's perfect for any occasion. With roasted beets, crunchy walnuts, tangy goat cheese, and a homemade dressing, this salad is a sure crowd-pleaser. Serve it warm or cold with soup, sides, or your favorite entree.
Servings 6 servings
Calories 414kcal
Ingredients
For The Beets
- 4 medium size beets
- 2 tablespoons olive oil
- Salt & pepper
For The Dressing
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove of garlic minced
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
For The Salad
- 1 small shallot chopped
- 6 cups arugula and spring mix 80 gr - arugula + 100 gr spring mix
- ½ cup walnuts chopped
- 4 oz. goat cheese crumbled
Instructions
To roast beets for salad:
- Preheat the oven to 400 degrees F.
- Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil, and sprinkle it with salt and pepper.
- Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets.
- Place covered beets on the prepared baking sheet and bake for 25-30 minutes or until they are easily pierced with the tip of a knife.
- Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove the skins and cut them into wedges.
To make the dressing:
- Place maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper in a mason jar. Put the lid on and give it a vigorous shake to combine.
To assemble the salad:
- Place the salad greens and the chopped shallot into a large salad bowl.
- Drizzle it with the dressing and gently toss to ensure all salad greens are evenly coated with the vinaigrette.
- Add in cooked beets and walnuts and toss to combine.
- Garnish with crumbled goat cheese and serve.
Notes
- Make ahead: You can follow the instructions above to roast the beets and make the dressing ahead of time. For best results, I recommend storing the beets and the dressing in separate airtight containers in the fridge for up to two days before serving. When you’re ready to serve, simply assemble the salad.
- Store: Store your leftover salad in an airtight container or in a large bowl covered with plastic wrap. It will stay fresh in the fridge for a day or two. I don’t recommend storing it any longer than that, as the greens will wilt and become limp.
- Air Fryer Beets: If you have an air fryer, you can cook the beets in the air fryer in about 15 minutes.
Nutrition
Serving: 1g | Calories: 414kcal | Carbohydrates: 32g | Protein: 15g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 322mg | Potassium: 734mg | Fiber: 7g | Sugar: 11g | Vitamin A: 752IU | Vitamin C: 31mg | Calcium: 99mg | Iron: 4mg