Beet and Radish Salad with Goat Cheese
A vibrant salad of roasted beets, crisp radishes, and creamy goat cheese, finished with a simple lemon-olive oil dressing and fresh microgreens. Perfect for a light lunch or elegant starter.
- Total time
- 70 min
- Servings
- 4
- Calories
- 220
- Protein
- 8g
Ingredients
- 4 medium beets
- 6 medium radishes
- 4 oz goat cheese
- 1 cup microgreens
- 3 tbsp olive oil
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Wrap the 4 beets in foil and roast until fork-tender, about 50-60 minutes. Let cool, then peel and slice into wedges.
- 2
Thinly slice the 6 radishes using a mandoline or sharp knife. Set aside.
- 3
In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 0.5 tsp salt, and 0.25 tsp black pepper.
- 4
In a large bowl, combine the sliced beets and radishes. Drizzle with the dressing and toss gently to coat.
- 5
Arrange the salad on a platter. Crumble 4 oz goat cheese over the top.
- 6
Garnish with 1 cup microgreens just before serving. Serve at room temperature.
Tools you’ll need
- Oven
- Foil
- Mandoline or sharp knife
- Small bowl
- Large bowl
- Serving platter
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