Roasted Beet Salad Recipe
Mixed greens, roasted beets, walnuts, goat cheese, balsamic vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Method
Preparing the Beets
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork.
Cooling and Peeling the Beets
Once roasted, allow the beets to cool for about 10-15 minutes. Once cool enough to handle, peel the skin off using your hands or a paper towel. Cut the beets into wedges or slices.
Making the Dressing
Combine Ingredients
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembling the Salad
Mix the Salad
In a large salad bowl, combine the mixed greens, roasted beet slices, and walnuts. Crumble the goat cheese on top.
Dress the Salad
Drizzle the prepared balsamic vinaigrette over the salad and gently toss to combine all ingredients.
Serve
Divide the salad into serving plates and enjoy fresh.
