Description
A vibrant and nutritious Beet and Goat Cheese Salad featuring roasted beets, creamy goat cheese, toasted nuts, and fresh mixed greens, all tossed in a tangy balsamic vinaigrette. This salad balances earthy flavors with crunchy textures and is perfect as a light lunch or elegant starter.
Ingredients
Scale
Vegetables and Greens
- 2 medium-sized beets
- 4 cups mixed greens (baby spinach and arugula)
Dairy
- 4 oz soft goat cheese
Nuts
- 1/2 cup walnuts or pecans
Dressing
- 1/4 cup balsamic vinaigrette
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until they are tender when pierced with a fork.
- Prepare the Beets: Allow the roasted beets to cool slightly. Peel them under running water to remove the skin easily, then cut the beets into wedges for easy serving.
- Prepare the Greens: Rinse the mixed greens thoroughly to remove any dirt, then dry them completely using a salad spinner or clean kitchen towel.
- Toast the Nuts: Heat a skillet over medium heat and add the walnuts or pecans. Toast for about 5-7 minutes, stirring frequently, until the nuts are golden brown and fragrant. Remove from heat and let cool.
- Assemble the Salad: In a large mixing bowl, combine the mixed greens, beet wedges, crumbled soft goat cheese, and toasted nuts. Drizzle the balsamic vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Serve: Serve the salad immediately to enjoy the fresh flavors and varied textures at their best.
Notes
- You can substitute goat cheese with feta for a slightly different flavor profile.
- Beets can be roasted in advance and refrigerated for up to 3 days to save time.
- For added sweetness, consider adding dried cranberries or orange segments.
- Use a high-quality balsamic vinaigrette or make your own with balsamic vinegar, olive oil, Dijon mustard, and honey.
- Toast nuts carefully to avoid burning; stir frequently for even cooking.
