Name: Beet Salad with Goat Cheese and Balsamic
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 4 to 5 medium beets; Extra-virgin olive oil (for drizzling); 2 cups salad greens (arugula or spring mix); ½ shallot (thinly sliced); ½ green apple (thinly sliced); ¼ cup toasted walnuts; 2 ounces goat cheese (torn); Microgreens (optional); Balsamic Vinaigrette; Flaky sea salt; Freshly ground black pepper

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.

1 hr 15 min total 15 min prep 1 hr cook 4

Instructions

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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.