Easiest Way to Cook Perfect Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad. Spread the beets on a baking sheet. In a bowl, whisk together the olive oil, vinegar, rosemary and some salt and pepper. Reserve one-quarter of the dressing for the salad and pour the rest over the.

Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing. You can have Roasted Beet and Goat Cheese Salad using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roasted Beet and Goat Cheese Salad

1. You need 3 of medium beets.
2. You need 6 oz of mixed spring greens.
3. It's 2 oz of goat cheese - crumbled.
4. Prepare of Dressing.
5. You need 1/4 cup of olive oil.
6. Prepare 2 tbs of balsamic vinegar.
7. Prepare 1 tbs of honey.
8. You need 1 tsp of dijon mustard.
9. It's 1 of garlic clove - finely minced.
10. You need 1/4 tsp of kosher salt.
11. It's 1/8 tsp of black pepper.

Trim and discard the beet stems. Wrap each beet in foil and place on a baking sheet. Let sit until cool enough to. Open pouch and let beets cool slightly.

Roasted Beet and Goat Cheese Salad instructions

1. Preheat oven to 400°F. Scrub beets well to clean thoroughly. Cut root end and greens off of beets. Leave enough of the stems attached to use for holding the beets later..
2. Individually wrap each beet loosely in aluminum foil. Place wrapped beets on a baking sheet. Place in oven for 50-60 minutes, or until a sharp knife tip easily slides through the center Note: Time can vary from batch to batch. Tthis batch took 1hr 15min until tender for me..
3. Remove beets from oven. Carefully unwrap and let rest for 15 minutes, or until the tops are cool enough to handle. Hold onto the stem end of one beet with one hand. Use the edge of a knife to gently scrape away the skin of the beet all the way around with the other. Repeat with the remaining beets, then chop all beets to 1/2 inch pieces..
4. Make the dressing: In a small bowl whisk together balsamic vinegar, honey, dijon mustard, garlic, salt, and pepper until combined. Slowly drizzle in olive oil while continuing to whisk constantly..
5. Build the salad: Layer mixed greens in a serving bowl or platter. Top with chopped beets and crumbled goat cheese. Drizzle with dressing. Serve and enjoy!.

Meanwhile, whisk together vinegar, mustard, agave nectar or honey, and garlic in a small bowl. Slowly whisk in the olive oil and season with salt and pepper. While the beets are roasting make the balsamic dressing. Wash and chop your romaine lettuce. Fill your bowl with lettuce, beets, sprinkle pieces of goat cheese all over the salad, and then toss walnuts on top.