Beet and Goat Cheese Salad
A vibrant and satisfying salad featuring roasted beets, creamy goat cheese, and mixed greens, perfect for brightening up your lunch or dinner.
Ingredients
Salad Base
- 2 medium-sized beets Roasted until fork-tender.
- 4 cups mixed greens or baby spinach
- 1/2 cup goat cheese Crumbled for easy mixing.
- 1 handful nuts (pecans, walnuts, or almonds) Whatever is available.
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup Adjust to taste.
- 1 pinch salt To taste.
- 1 pinch pepper To taste.
Instructions
Preparation
- Preheat oven to 400°F (200°C) and wrap each beet in foil.
- Roast beets in the oven for 30-40 minutes until fork-tender.
- Allow beets to cool, then peel the skins off and slice or cube them as desired.
Assembly
- In a large bowl, add mixed greens.
- Drizzle with olive oil, balsamic vinegar, honey (or maple syrup), salt, and pepper.
- Add the roasted beets, crumbled goat cheese, and nuts to the bowl.
- Toss gently to combine all the ingredients.
- Taste and adjust seasoning as necessary.
- Serve fresh, optionally topped with orange zest if desired.
Notes
This salad holds up well for meal prep if stored separately. Beets can be roasted ahead of time for quick assembly.