Description
A vibrant and healthy Beet Salad with Goat Cheese featuring roasted beets, a tangy maple-Dijon vinaigrette, arugula and spring mix greens, crunchy walnuts, and creamy goat cheese. This salad is perfect as a light lunch or a side dish for dinner, combining earthy sweetness with a zesty dressing.
Ingredients
Scale
For The Beets
- 4 medium size beets, any color
- 2 tablespoons olive oil
- Salt & pepper to taste
For The Dressing
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 2 tablespoons balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
For The Salad
- 1 small shallot, chopped
- 6 cups arugula and spring mix (80 g arugula + 100 g spring mix)
- ½ cup walnuts, chopped
- 4 oz. goat cheese, crumbled
Instructions
- Roast the Beets: Preheat your oven to 400 degrees F. Cut four 8-10 inch squares of aluminum foil. Place one beet on each foil square, drizzle with ½ tablespoon olive oil, and sprinkle with salt and pepper. Wrap each beet tightly with foil and place on a baking sheet. Roast for 30 minutes or until easily pierced with a knife tip. Remove from oven and let cool for 10 minutes, then peel and cut into wedges.
- Make the Dressing: In a mason jar, combine maple syrup, Dijon mustard, minced garlic, balsamic vinegar, ¼ cup olive oil, Kosher salt, and black pepper. Secure the lid and shake vigorously until well combined.
- Assemble the Salad: In a large salad bowl, combine arugula, spring mix, and chopped shallot. Drizzle with the prepared dressing and gently toss to coat evenly. Add the roasted beets and chopped walnuts, tossing again carefully to combine without bruising the greens.
- Serve: Garnish the salad with crumbled goat cheese on top and serve immediately for the freshest taste and texture.
Notes
- This recipe yields approximately 6 servings with about 8 cups of salad.
- You can roast the beets and prepare the dressing up to two days in advance. Store them separately in airtight containers in the refrigerator for best freshness.
- Store leftover salad in an airtight container or covered bowl in the refrigerator and consume within 1-2 days to avoid wilting of the greens.
