Jul 14 2026
Restaurants›415 restaurant›Roasted Beet Salad Recipe

Roasted Beet Salad Recipe

Inspired by 415 restaurant
Time1h 30m
Serves4

organic greens, crispy chevre goat cheese, roasted beets, candied hazelnuts, side of balsamic dressing

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Ingredients

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Salad Base

Goat Cheese

Candied Hazelnuts

Balsamic Dressing

Method

Preparing the Beets

  1. 1

    Roast the Beets

    Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Allow to cool, then peel and slice.

Candied Hazelnuts

  1. 2

    Candy the Hazelnuts

    In a saucepan, combine sugar and water over medium heat, stirring until sugar dissolves. Add hazelnuts and simmer until the mixture thickens and coats the nuts, about 5-7 minutes. Pour onto a parchment-lined baking sheet and let cool. Once cool, break apart any clumps.

Goat Cheese Preparation

  1. 3

    Crisp the Goat Cheese

    Preheat a skillet over medium heat. Crumble the goat cheese into small pieces and add to the skillet. Cook until golden and crispy, about 4-5 minutes, flipping gently.

Balsamic Dressing

  1. 4

    Mix the Dressing

    In a bowl, whisk together balsamic vinegar, olive oil, honey, salt, and black pepper until well combined. Adjust seasoning to taste.

Assembling the Salad

  1. 5

    Combine Ingredients

    In a large salad bowl, combine the organic mixed greens, sliced roasted beets, and crispy goat cheese. Top with candied hazelnuts.

  2. 6

    Serve

    Drizzle the balsamic dressing over the salad just before serving. Toss gently to combine and serve immediately.

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