Roasted Beet Salad Recipe
Baby spring mix lettuce with balsamic vinaigrette, topped with goat cheese
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Ingredients
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Salad Base
Balsamic Vinaigrette
Method
Prepare the Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until they are tender when pierced with a fork. Once done, remove them from the oven and let them cool.
- 2
Peel the Beets
Once the beets are cool enough to handle, use your hands or a paper towel to gently rub the skins off. Cut the beets into thin slices or cubes, depending on your preference.
Make the Vinaigrette
- 3
Combine Ingredients
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined. Adjust seasoning to taste.
Assemble the Salad
- 4
Mix the Salad
In a large bowl, add the baby spring mix lettuce. Top with the sliced roasted beets and crumble the goat cheese over the top.
- 5
Dress the Salad
Drizzle the balsamic vinaigrette over the salad. Toss gently to combine, ensuring all ingredients are coated with the dressing.