Roasted Beet & Goat Cheese Salad
I have been ordering beet salads A LOT lately. This earthy vegetable is one of my favorites and it has been showing up on menus everywhere. They were cooking up some beets on Top Chef the other night. I just kept thinking, “I could make this at home, right?” Totally. And you can too.
Beets are having a moment, and rightfully so. Not only are they crazy good for you, they are beautiful! I have been eating pickled beets for a long time, but I only recently have been tackling them at home. I was always intimidated – they are going to stain my counters! Okay, they are a little bit of a mess. But they are the prettiest pink mess ever, and I can wash my hands. There is nothing to be scared of.
Roasting the Beets
I chose both red and golden beets, but just for the color contrast. Either or both will work. Once you have your beets at home, it is time to roast them. I used tips from one of my favorite food blogs, Once Upon A Chef. First, you need to rinse and scrub the beets to get the dirt off. Then you need to cut the majority of the leaves off (the leaves are just like swiss chard, so keep ’em if you want). Also, don’t cut off the tail of the beetroot unless you want a beet juice mess. This guy below is ready to go.
Drizzle the beets with olive oil. I was pretty generous with my olive oil, but I am always pretty generous with my olive oil.
Wrap them up tight in foil and bake them for about an hour at 425, or until they are tender and easily cut.
And they look like this when they are finished. Let them cool off until you can handle them.
Putting it Together
Ah! They are so pretty! Once the beets have cooled, chop them into medium sized chunks. I like mine bigger than a bite. I use my plastic cutting board for this because it is easy to clean.
Whatever kind of nuts you buy will work. I am Really Into these candied walnuts because they are super crunchy and actually not overly sweet.
Pick a decent goat cheese. I am in love with this Cypress Grove Herbs de Humboldt Cheese. It is almost always in my refrigerator. Plain goat cheese works as well. Just crumble it up and get it ready for the salad.
The mixed greens are a matter of preference as well. I really like the peppery bite of arugula and think that it is a great compliment to the beets and the cheese.
Put all of your ingredients in the bowl, dress with balsamic vinaigrette, and toss. I always make my own Balsamic Vinaigrette; it is super easy and you most likely have all of the ingredients at home. And that’s it! You are all finished. This salad works well as a side dish, or you can do as I do and make a gargantuan plate for dinner.
I am Really Into This Salad. I love when I can recreate something I had at a restaurant at home, and this was so easy and simple. The Roasted Beet & Goat Cheese Salad is officially in my arsenal of easy and elegant recipes. I love that it has a so many variations and that I can put it together in just a few minutes. If you are Into beets, you need to make this salad. Like tomorrow. Don’t go another day without trying it.
Roasted Beet & Goat Cheese Salad
This salad is not only delicious, it is simple to make and beautiful. It is a perfect side dish, or pile it high on the plate for a main.
- 4-6 Beets
- 2 Tbsp Olive Oil
- 4 Oz Goat Cheese
- 1/2 Cup Candied Walnuts or Pecans
- 5 Oz Mixed Greens
- 1/2 Cup Balsamic Vinaigrette Homemade if Possible
Preheat Oven to 425 degrees.
Rinse and scrub the beets, then cut the leaves off. Discard or save for another dish.
Drizzle beets with oil and wrap in foil. Roast for 1 hour or until easily pierced with a knife. Let cool.
Peel the beets and cut into medium sized chunks. Place in a large bowl
Crumble goat cheese and add to beets along with the walnuts.
Add mixed greens to salad and toss well. Pour dressing on and toss again.
- Any kind of beet works in this salad, but I like using two kinds to add color.
- I prefer to use herbed goat cheese, but plain works just as well.