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Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette
Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette
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Prep Time:
45 minutes
Total Time:
1 hour
Roasted beets paired with tangy goat cheese and balsamic dressing for a flavorful dish.
Ingredients:
  • 2 to 3 medium red or golden beets
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 4 cups mesclun salad mix, spinach leaves, or herbed salad mix
  • 4 oz goat cheese, crumbled
  • Salt and pepper to taste
Instructions:
  • Preheat your oven to 425°F. Wash the beets well, slice them in half, and arrange them in a baking dish lined with parchment paper. Drizzle with half of the olive oil. Roast for 40-45 minutes until beets are fork-tender.
  • Take the beets out of the oven and let them cool down a bit. In a small bowl, mix the rest of the olive oil and balsamic vinegar. Peel the beets, then chop them into bite-sized pieces.
  • On a plate, layer salad mix, beets, and goat cheese crumbles. Finish with a drizzle of balsamic dressing, and season with salt and pepper to taste.

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