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Roasted Beet and Goat Cheese Salad Recipe

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4.7 from 292 reviews

This vibrant Beet Salad with Goat Cheese features tender roasted beets tossed with a tangy and slightly sweet dressing, complemented by the creamy, tangy goat cheese and a fresh hint of parsley. Perfect as a light appetizer or side dish, this salad is both visually stunning and packed with flavor.

Ingredients

Main Ingredients

  • 4 medium beets, roasted and peeled
  • 1/4 cup red onion, thinly sliced
  • 2 oz goat cheese, crumbled
  • 2 tbsp fresh parsley, chopped

Dressing

  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

  1. Roast the Beets: Preheat your oven to 400°F (200°C). Wrap each beet individually in foil and place them on a baking sheet. Roast for 45 to 60 minutes until the beets are tender when pierced with a fork. Remove from the oven and allow them to cool completely.
  2. Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and season with salt and pepper to taste until the dressing is well emulsified.
  3. Assemble the Salad: Peel the cooled beets and cut them into 1-inch cubes. In a mixing bowl, combine the cubed beets, thinly sliced red onion, and chopped parsley. Drizzle the dressing over the mixture and toss gently to ensure everything is evenly coated.
  4. Serve: Transfer the salad to a serving plate and sprinkle the crumbled goat cheese over the top. Serve the salad chilled or at room temperature for the best flavor.

Notes

  • Beets can be roasted up to 2 days in advance and refrigerated until ready to use.
  • For a vegan version, substitute goat cheese with a plant-based cheese alternative or omit entirely.
  • If you prefer a more intense flavor, allow the salad to marinate in the refrigerator for 30 minutes before serving.
  • Use gloves while peeling beets to avoid staining your hands.

Find it online: https://oliviabakes.com/roasted-beet-and-goat-cheese-salad-recipe/