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Roasted Beet and Herbed Goat Cheese Salad


  • Author: Christina Marks
  • Total Time: 55 minutes
  • Yield: 4 large salads 1x

Description

Eliminating all forms of canned or prepackaged beets had a large part in my newfound love for beets.  My husband was the other reason I fell in love with beets.

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Ingredients

Units Scale

Roasted Beets

  • 34 pounds beets, peeled and cubed
  • 1 Tbs balsamic vinegar
  • 1 Tbs olive oil
  • Salt to taste

Salad Dressing

  • 2 tsp Dijon or honey mustard
  • 2 tsp maple syrup
  • 1 Tbs balsamic vinegar
  • 2 tsp lemon juice
  • 1 tsp thyme
  • 1 Tbs shallots, diced
  • 1/2 cup olive oil
  • Salt, to taste
  • Pepper, to taste

Salad Assembly

  • 5 ounces spinach
  • 5 ounces mixed Greens
  • Roasted Beets
  • 4 ounces herbed goat cheese, crumbled
  • 1 cup pecans
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. First roast the beets: Preheat oven to 375 degrees F.  Line a cake sheet or lasagna pan with parchment paper or a silpat.  Place beets in the pan and drizzle with vinegar and oil.  Season with salt.  Roast for about 30-45 minutes.
  2. Next, make the salad dressing: In a large bowl, whisk the mustard, maple syrup, vinegar, lemon juice, thyme, and shallots.  Slowly whisk in the oil to combine.
  3. Finally, assemble the salad: In a large bowl, combine the spinach and mixed greens.  Add the roasted beets, herbed goat cheese, and pecans.  Season with salt and pepper to taste.  Toss to combine.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Salads

Keywords: roasted beets, salad, herbed goat cheese