Go Back
a beet and goat cheese salad with ruby beet wedges, creamy cheese, and walnuts over greens in a wide horizontal shot, served on a long platter, natural light, shallow depth of field, landscape orientation

Beet and Goat Cheese Salad

Beets roasted and mixed with greens and creamy goat cheese with a citrus vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium beets
  • 5 oz mixed greens
  • 4 oz goat cheese crumbled
  • 1/4 cup chopped walnuts
  • 3 tbsp olive oil
  • 2 tbsp orange juice
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt

Method
 

  1. Preheat the oven to 400 degrees F, wrap the beets in foil, and roast for 45 minutes until tender.
  2. Cool the beets, then peel and cut them into wedges.
  3. Whisk the olive oil, orange juice, balsamic, and salt for the dressing.
  4. Arrange the greens on a platter and top with the beets.
  5. Scatter goat cheese and walnuts over the top.
  6. Drizzle with the citrus vinaigrette and serve.

Notes

Roast the beets a day ahead to save time at the party.