Roasted Beet & Goat Cheese Salad is a beautiful, sophisticated salad packed full of delicious flavors! This salad is great as a healthy lunch or a gorgeous side dish for any dinner. Perfect for a dinner party!
Roasted Beet & Goat Cheese Salad
Instructions
To roast the beets:
- Preheat oven to 425. Wash and dry beets, making sure to rub off any excess dirt. Cut off any stems. Place the beets on individual squares of foil. Drizzle each beet with a little olive oil and sprinkle with a little sea salt. Tightly wrap the beets in the foil and place on a baking sheet. Bake for 50-60 minutes, checking the beets with a fork to test for tenderness. When you can easily slice the beets, they are ready.
To assemble the salad:
- Arrange arugula or watercress greens on a platter.
- Cut the beets into large chunks and place on top of the greens.
- Add crumbled goat cheese to the top.
- Chop pecans or any nuts you like and sprinkle on top.
- Lightly drizzle the top of the salad with balsamic vinegar and a little olive oil. Sprinkle with sea salt and pepper. Enjoy!
Roasted Beet & Goat Cheese Salad is one of those restaurant menu items I can never resist ordering. I love it so much I have been recreating it in all kinds of variations for years now. I always love it served on arugula or watercress greens, topped with goat cheese, a simple balsamic vinegar dressing, and then a crunchy topping like pecans, walnuts, or sunflower seeds. You can add a protein like chicken or salmon to it to make it heartier. It’s simple, elegant, and always so delicious!
Roasting the beets is a very simple process! Just make sure to roast until they are fork tender. They are delicious served on a salad like this recipe or as a vegetable side dish on their own.
Here’s how to make my Roasted Beet & Goat Cheese Salad:
- To roast the beets: Preheat oven to 425. Wash beets and cut any stems off. Wrap each beet individually in foil, drizzling with a little olive oil and salt before wrapping. Place the wrapped beets on a baking sheet and bake for about an hour until the beets are soft enough to easily run a knife through.
- Arrange beets on a bed of baby arugula or watercress greens. Sprinkle with crumbled goat cheese and then drizzle with balsamic vinegar or a balsamic glaze and a little olive oil. Top with salt and pepper and any nuts you’d like to use.
