Roasted Beet Salad Recipe
Roasted beets, goat cheese, candied walnuts, and mixed greens with balsamic vinaigrette.
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Ingredients
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Salad Components
Balsamic Vinaigrette
Method
Roasting Beets
- 1
Prepare the Beets
Preheat your oven to 400°F (200°C). Trim the tops and bottoms off the beets and wash them thoroughly to remove any dirt.
- 2
Wrap and Roast
Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for about 45-60 minutes, or until a fork easily pierces through them.
- 3
Cool and Peel
Once roasted, remove the beets from the oven, unwrap them, and let them cool for a few minutes. Once cool enough to handle, peel the skin off using your hands or a paper towel.
- 4
Slice the Beets
After peeling, slice the beets into wedges or rounds, and set aside.
Preparing Balsamic Vinaigrette
- 5
Combine Ingredients
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
- 6
Taste and Adjust
Taste the vinaigrette and adjust seasoning if necessary, adding more salt, pepper, or honey to reach your desired flavor.
Assembling the Salad
- 7
Combine Salad Ingredients
In a large salad bowl, combine mixed greens, roasted beet slices, crumbled goat cheese, and candied walnuts.
- 8
Dress the Salad
Drizzle the balsamic vinaigrette over the salad ingredients. Toss gently to combine and ensure the greens are evenly coated.
- 9
Serve
Serve immediately while the beets are still warm and enjoy your delicious roasted beet salad!