The beauty of this vibrant beet and goat cheese salad is in the medley of contrasting textures and flavors. The crisp fresh greens meet the creaminess of the goat cheese, which mingles with the sweet and earthy beets, the crunch of the walnuts. And guess what? It's not just delicious, it's also healthy! We've decided: you SHOULD make friends with salad!
Ingredients
The Beets
2mediumgolden beets, peeled and cut into wedges
2mediumred beets, peeled and cut into wedges
1tablespoonolive oil
The Dressing
2tablespoonsolive oil
1tablespoonmaple syrup
1tablespoonbalsamic vinegar
1teaspoondijon mustard
1pinchsalt and pepper
The Salad
5ouncesmixed greens
½ cuproasted walnuts, chopped
4ouncesgoat cheese, crumbled
Instructions
Preheat your oven to 425 degrees Fahrenheit. Place the beets into a medium-sized baking dish and coat them in the oil. NOTE: If you're making red and yellow beets, separate them in the baking dish if you don't want the color to transfer. Cover the dish with aluminum foil and bake for 25-30 minutes, or until the beets are tender.
2 medium golden beets, 1 tablespoon olive oil, 2 medium red beets
Add the dressing ingredients to a jar, seal with a lid, and shake to combine.
2 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon balsamic vinegar, 1 teaspoon dijon mustard, 1 pinch salt and pepper
Add the greens to a large salad bowl and toss with the dressing. Mix in the beets and walnuts and then top with the goat cheese. NOTE: This salad looks beautiful served on a platter. If going this route, toss the greens with the dressing and then arrange the beets, walnuts, and goat cheese on top of the dressed greens.
5 ounces mixed greens, ½ cup roasted walnuts, 4 ounces goat cheese