This roasted beet and goat cheese salad is a perfect balance of sweet and savory flavors. The beets are roasted until they are tender and then combined with creamy goat cheese, candied walnuts, and a balsamic vinaigrette. It’s a simple salad that is perfect for any occasion.
Ingredients
- 3 large beets, peeled and diced into 1-inch cubes
- 1 tablespoon olive oil
- Salt and pepper
- 4 ounces goat cheese, crumbled
- 1/2 cup candied walnuts
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon Dijon mustard
- Salt and pepper
Method
Preheat the oven to 400 degrees F. Toss the beets with the olive oil and salt and pepper. Spread them on a baking sheet and roast for 25-30 minutes, stirring a few times, until they are tender. Remove from the oven and let cool.
In a large bowl, combine the roasted beets, goat cheese, candied walnuts, balsamic vinegar, honey, Dijon mustard, and salt and pepper. Serve at room temperature or chilled.
Potential changes & improvements
If you want a bit more of a crunch in your salad, you could add some chopped celery or green onions. For a bit of heat, you could add a pinch of cayenne pepper to the dressing. And if you’re not a fan of goat cheese, you could use feta cheese instead.
What other food it works well with
This salad would be great with grilled chicken or fish. It would also be delicious with a crusty baguette or some pita bread.
Common Mistakes
One common mistake when making this salad is not roasting the beets long enough. Be sure to roast them until they are tender, otherwise they will be tough and chewy. Another mistake is not letting the salad sit for a bit before serving. This will allow the flavors to meld together and taste even better.
Nutritional Information
Serving size: 1/2 cup
Calories: 190
Fat: 13 g
Saturated fat: 2.5 g
Cholesterol: 10 mg
Sodium: 210 mg
Carbohydrates: 13 g
Fiber: 2 g
Sugar: 9 g
Protein: 5 g
Allergens
Walnuts