Warm Roasted Beet & Goat Cheese Salad with Walnuts
A cozy autumn salad featuring sweet roasted beets, creamy goat cheese, and crunchy walnuts. Perfect as a starter or light dinner, this dish combines earthy flavors with a touch of elegance.
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Whisk (for dressing)
- 1 Knife
Ingredients
- 4 medium beets, peeled and cut into wedges
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups mixed greens (arugula, spinach, or spring mix)
- ½ cup goat cheese, crumbled
- ½ cup walnuts, toasted
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
Instructions
- Preheat oven to 400°F (200°C). Place beet wedges on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 30–35 minutes until tender.
- While beets roast, prepare dressing: whisk together balsamic vinegar, honey, Dijon mustard, and 1 tbsp olive oil. Set aside.
- Toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant.
- Arrange mixed greens on a serving platter. Top with roasted beets, crumbled goat cheese, and toasted walnuts.
- Drizzle with dressing just before serving.