Beet Salad Recipe
Mixed greens with gold and red beets, goat cheese, carrots, olive oil, and candied walnuts
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare the Beets
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap the red and golden beets individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes until they are tender when pierced with a fork. Allow them to cool slightly, then peel and slice into wedges.
Prep the Vegetables
- 2
Make the Dressing
- 3
Combine Dressing Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Assemble the Salad
- 4
Combine All Ingredients
In a large salad bowl, add the mixed greens, roasted beet wedges, shredded carrots, and crumbled goat cheese. Drizzle the dressing over the salad and top with candied walnuts.