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Clean recipe · loveandlemons.com

Beet Salad with Goat Cheese and Balsamic

This beet salad recipe is just as pretty as it is delicious! I love to serve it when I'm entertaining. If you want to get ahead, you can roast the beets and make the dressing up to 2 days in advance and store them in the fridge. Assemble the salad just before serving.

Original recipe: loveandlemons.com

Yield:
4 servings
Prep:
15 min
Cook:
60 min
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Beet Salad with Goat Cheese and Balsamic

Ingredients

  1. 4 to 5 medium beets
  2. Extra-virgin olive oil (for drizzling)
  3. 2 cups salad greens (arugula or spring mix)
  4. ½ shallot (thinly sliced)
  5. ½ green apple (thinly sliced)
  6. ¼ cup toasted walnuts
  7. 2 ounces goat cheese (torn)
  8. Microgreens (optional)
  9. Balsamic Vinaigrette
  10. Flaky sea salt
  11. Freshly ground black pepper

Instructions

  1. Preheat the oven to 400°F.
  2. Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
  3. Let the beets cool and chill them in the fridge until ready to use.
  4. Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, cheese, and microgreens, if using. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.