Roasted Beet Salad Recipe
mixed greens, roasted red beets, shaved carrots, tomato, red onions, goat cheese, and balsamic vinaigrette
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Ingredients
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Salad Base
Balsamic Vinaigrette
Method
Salad Preparation
- 1
Roasting Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes, or until a fork easily pierces the beets. Remove from the oven and let cool.
- 2
- 3
Assembling the Salad
Once the beets have cooled, peel off the skins and slice them into wedges. In a large salad bowl, combine the mixed greens, shaved carrots, diced tomato, red onion slices, and roasted beet wedges. Crumble the goat cheese over the top.
Balsamic Vinaigrette Preparation
- 4
Making the Vinaigrette
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and black pepper until well combined. Taste and adjust the seasoning if necessary.
- 5
Dressing the Salad
Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to combine and ensure all ingredients are coated with the dressing.
