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Roasted Beet Salad with Goat Cheese and Walnuts

Lettuce turn up the beet with this delicious Roasted Beet Salad with Goat Cheese and Walnuts! It’s a light, late summer dish that’s perfect for welcoming in some fall flavors!
Course Main Course, Salad
Servings 2
Author Jessica

Ingredients

For the salad:

  • About 4 cups mixed salad greens
  • 2 medium beets roasted and sliced
  • 1/2 small red onion sliced
  • 1/4 cup snap peas sliced
  • 1/4 cup crumbled goat cheese
  • 2-3 tbsp. walnut halves crushed
  • Optional: fresh thyme
  • Balsamic Dijon dressing

For the balsamic Dijon dressing:

  • 2 tbsp. balsamic vinegar
  • 1/2 tbsp. Dijon mustard
  • 1 tsp. honey
  • 1 tbsp. extra virgin olive oil
  • Salt and pepper to taste

Instructions

For the salad:

  • Divide salad greens evenly among salad plates.
  • Top with roasted beet slices, snap peas, goat cheese, walnuts.
  • Garnish with fresh thyme and drizzle with balsamic Dijon dressing.

For the dressing:

  • In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, and olive oil.
  • Season with salt and pepper.
  • Then, drizzle over each of the salads.

Notes

To roast the beets: remove the stems and wash. Place the beets in foil and drizzle with olive oil. Wrap tightly and roast in the oven at 400 degrees for about an hour, or until fork tender. Once they are cool to the touch, you can easily rub the skin off of the beets. Slice and add to the salad.