Beet Salad with Goat Cheese Recipe
Serves 620 mins prep30 mins cook
This Beet Salad with Goat Cheese is a restaurant-quality dish that's perfect for any occasion. With roasted beets, crunchy walnuts, tangy goat cheese, and a homemade dressing, this salad is a sure crowd-pleaser. Serve it warm or cold with soup, sides, or your favorite entree.
0 servings
What you need

tbsp olive oil
salt & pepper
tbsp maple syrup

tbsp dijon mustard

clove fresh garlic

tbsp balsamic vinegar

tsp kosher salt

tsp black pepper

shallot

cup arugula

cup black walnuts

oz goat cheese
Instructions
To roast beets for salad: 1 Preheat the oven to 400 degrees F. 2 Cut four 8-10-inch square aluminum foils. Place a beet in the middle, drizzle with ½ tablespoon olive oil, and sprinkle it with salt and pepper. 3 Cover it tightly with aluminum foil. Repeat the same process with the rest of the beets. 4 Place covered beets on the prepared baking sheet and bake for 25-30 minutes or until they are easily pierced with the tip of a knife. 5 Unwrap the beets and let them cool for 10 minutes on the kitchen counter. Gently remove the skins and cut them into wedges. To make the dressing: 7 Place maple syrup, Dijon mustard, garlic, balsamic vinegar, olive oil, salt, and pepper in a mason jar. Put the lid on and give it a vigorous shake to combine. To assemble the salad: 9 Place the salad greens and the chopped shallot into a large salad bowl. 10 Drizzle it with the dressing and gently toss to ensure all salad greens are evenly coated with the vinaigrette. 11 Add in cooked beets and walnuts and toss to combine. 12 Garnish with crumbled goat cheese and serve.View original recipe

