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Beet Salad with Goat Cheese and Balsamic Dressing

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A colorful roasted beet salad with tender beets, fresh greens, creamy goat cheese, crisp apple, and toasted walnuts, finished with a bright balsamic dressing. A delicious combination of sweet, tangy, and earthy flavors.

Ingredients

  • 4 to 5 medium beets, scrubbed
  • Extra-virgin olive oil, for drizzling
  • 2 cups fresh arugula or mixed salad greens
  • 1 crisp apple, thinly sliced
  • 1/2 cup crumbled goat cheese
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/4 cup thinly sliced red onion or shallot
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil, for dressing
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup or honey
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Place the scrubbed beets on a sheet of aluminum foil, drizzle with olive oil, and season lightly with salt and pepper.
  2. Wrap the beets securely in foil and place on a baking sheet. Roast for 40 to 60 minutes, or until tender when pierced with a fork.
  3. Remove the beets from the oven and allow them to cool until comfortable to handle. Rub away the skins using your hands or a paper towel, then cut the beets into wedges or bite-sized pieces.
  4. Prepare the dressing by whisking together the balsamic vinegar, olive oil, Dijon mustard, maple syrup or honey, salt, and black pepper until combined.
  5. Arrange the arugula or mixed greens on a large serving platter. Add the roasted beets, sliced apple, and red onion.
  6. Scatter the crumbled goat cheese and toasted walnuts over the salad.
  7. Drizzle with the balsamic dressing just before serving and gently toss if desired. Serve immediately.

Notes

  • This is an adapted roasted beet salad inspired by Love and Lemons, not a verified transcription of the linked recipe.
  • Roast the beets up to 3 days in advance and refrigerate them in an airtight container.
  • Golden and red beets can be combined for a colorful presentation.
  • Substitute feta cheese for goat cheese if preferred.
  • Pecans or pumpkin seeds can replace walnuts.
  • To make the salad vegan, omit the goat cheese or use a plant-based alternative and choose maple syrup instead of honey.
  • Store leftover salad components separately in the refrigerator for up to 3 days. Add dressing immediately before serving.
  • Serve as a light lunch, seasonal appetizer, or side dish with roasted vegetables and grains.

Nutrition

Find it online: https://yumfamilyrecipes.com/beet-salad-with-goat-cheese-and-balsamic-dressing/