Roasted Beet Salad Recipe
Mixed greens, roasted red beets, walnuts, goat cheese, mandarin oranges, golden balsamic vinaigrette
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Ingredients
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Salad Base
Golden Balsamic Vinaigrette
Method
Preparing the Beets
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45 to 60 minutes, or until they are tender when pierced with a fork. Let the beets cool, then peel and slice them.
Making the Vinaigrette
Combine Vinaigrette Ingredients
In a small bowl or jar, whisk together the golden balsamic vinegar, extra virgin olive oil, honey, Dijon mustard, salt, and black pepper until emulsified. Adjust seasoning to taste, if needed.
Assembling the Salad
Combine Salad Ingredients
In a large salad bowl, add the mixed greens, sliced roasted beets, walnuts, goat cheese, and mandarin oranges. Drizzle the prepared vinaigrette over the salad and toss gently to combine.
Serve
Serve immediately while the salad is fresh. Enjoy your roasted beet salad!