Warm Beet & Goat Cheese Salad
Roasted beets and creamy goat cheese on peppery greens with a tangy Dijon vinaigrette. Warm, elegant, ready in 20 minutes — the kind of salad that feels fancy but tastes like dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 245
- Protein
- 8g
Ingredients
- 4 medium beets (about 4 medium), peeled
- 4 oz goat cheese, crumbled
- 3 cups mixed greens or arugula
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small shallot, minced
Instructions
- 1
Cut beets into 1/2-inch wedges. Toss with 1 tbsp olive oil, salt, and pepper on a sheet pan.
- 2
Roast at 425°F until edges caramelize and a knife slides through easily, about 15 minutes.
- 3
While beets roast, whisk vinegar, mustard, shallot, 1 tbsp olive oil, salt, and pepper in a small bowl.
- 4
Divide greens between two bowls. Top with warm beets and crumbled goat cheese.
- 5
Drizzle dressing over the salad and serve immediately while beets are still warm.
Tools you’ll need
- sheet pan
- cutting board
- knife
- small bowl
- whisk
- oven
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