Roasted beets have an earthy sweetness that pairs beautifully with tangy goat cheese and crunchy walnuts. This salad looks absolutely stunning on the plate and tastes even better. The balsamic dressing ties everything together and makes it feel like something from a nice restaurant.
Ingredients
- 4 medium beets, scrubbed
- ½ cup walnuts, roughly chopped
- 4 cups mixed greens
- 2 oz goat cheese, crumbled
- 2 tbsp extra virgin olive oil
- 1 tbsp 4 star balsamic vinegar
- 1 tsp Duck River honey
- ¼ tsp Redmond Real Salt
- ¼ tsp black pepper
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Wrap each beet in foil and roast for 45 to 60 minutes until fork-tender.
- Let cool, then peel and cut into wedges.
- Toast the walnuts in a dry skillet for 3 to 4 minutes until fragrant.
- Whisk together the olive oil, balsamic vinegar, honey, salt, and pepper for the dressing.
- Arrange the greens on a platter. Top with beet wedges, crumbled goat cheese, and toasted walnuts. Drizzle with dressing.
Notes
- Wear gloves when peeling beets to avoid staining your hands.
- The beets can be roasted up to 3 days ahead and refrigerated.
- Swap the goat cheese for avocado for a dairy-free version.
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