Roasted Beet and Goat Cheese Salad
Sweet roasted beets and tangy goat cheese on tender greens with a simple red wine vinaigrette. A elegant yet easy salad that feels fancy but takes under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 285
- Protein
- 7g
Ingredients
- 1 lb beets, medium (about 3)
- 4 cups mixed salad greens
- ⅓ cup goat cheese, crumbled
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 pinch salt and pepper
Instructions
- 1
Set the oven to 400°F and wait until the indicator light goes off, showing it has finished heating, about 10 minutes.
- 2
Scrub the beets under cold running water with your hands to remove any dirt, rubbing until the skin feels clean and gritty.
- 3
Pat the beets dry with a clean kitchen towel by rubbing gently until no water drips from them.
- 4
Lightly coat the beets with olive oil (about 0.5 tablespoon) by rolling them in a small bowl or rubbing with your fingers until shiny all over.
- 5
Sprinkle salt and pepper over each beet, then place them directly on the oven rack (or on a sheet pan if you prefer) in the center of the oven.
- 6
Roast the beets for 18 to 20 minutes, until a fork or knife slides through the thickest beet with no resistance, like piercing soft butter.
- 7
Remove the sheet pan or beets from the oven using an oven mitt and set them aside until cool enough to touch, about 5 minutes.
- 8
Once cool, rub each beet gently under cool running water and the skin will slip off easily into your hand like a glove.
- 9
Cut each peeled beet in half, then slice each half into thin wedges about 1/4-inch thick by setting each half flat and slicing straight down.
- 10
Pour the red wine vinegar into a small bowl, then add 3 tablespoons of olive oil and a pinch of salt and pepper.
- 11
Whisk the vinaigrette with a fork until it looks slightly cloudy and uniform, about 30 seconds of continuous stirring.
- 12
Place the salad greens into a large bowl or divide them evenly between two plates.
- 13
Arrange the beet slices on top of the greens in a loose circle or pile.
- 14
Scatter the crumbled goat cheese over the beets and greens, using about 1/4 teaspoon per plate.
- 15
Drizzle the vinaigrette evenly over the salad, using about 2 tablespoons per serving.
Tools you’ll need
- baking sheet (optional)
- oven
- vegetable peeler or knife
- cutting board
- small bowl
- fork or whisk
- large salad bowl or two plates
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