Beet And Goat Cheese Salad Recipe

Preheat and prepare beets

Preheat oven to 400°F (200°C). Trim beet tops and roots, scrub thoroughly under cold water to remove dirt.

Wrap each beet individually in aluminum foil with 1/3 of the olive oil, a pinch of kosher salt and a crack of black pepper. Alternatively, toss beets in a bowl with the oil, salt and pepper and place in a single layer in a foil-lined baking dish and cover tightly with foil.

Roast on a baking sheet or in the dish for 45–60 minutes (depending on size) until a knife or skewer slides easily into the center.

Remove from oven, unwrap and let cool until comfortable to handle. Rub skins off with a paper towel or peel with a paring knife. Cut into 1/2-inch wedges or cubes and set aside to cool to room temperature.

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey, and minced shallot. Whisk or shake until combined.

Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until dressing is emulsified. Season with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper; taste and adjust seasoning.

Place the mixed leafy greens in a large salad bowl or divide among 4 plates (for family-style plating, gently toss all ingredients in the bowl).

Scatter the cooled roasted beet wedges evenly over the greens.

Add sliced radishes, halved grape tomatoes, quartered strawberries and blueberries over the beets and greens.

Crumble the goat cheese over the salads in small pieces so you get goat cheese in every bite.

If using, sprinkle the toasted walnuts or pecans over the top for crunch.

Drizzle the prepared balsamic dressing lightly over each plate or drizzle while tossing to coat the greens evenly—use about 1 to 1 1/2 tablespoons dressing per serving (reserve any extra).

Finish by drizzling aged balsamic glaze decoratively over each plated salad (about 1/2 tablespoon per serving) and add a final pinch of freshly ground black pepper.