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Easy Roasted Beet Salad with Goat Cheese and Walnut garnished with greens

Roasted Beet Salad with Goat Cheese and Walnuts

This easy and impressive salad features roasted beets, creamy goat cheese, and crunchy walnuts, making it an earthy, flavorful dish that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium Beets, any color
  • 4 to 6 ounces Goat cheese, crumbled
  • 1 cup Walnuts
  • 2 tablespoons Olive oil
  • to taste Salt and black pepper
Optional Ingredients
  • Arugula or mixed greens Provides a base for the salad.
  • 1 tablespoon Lemon juice Can also use balsamic vinegar.
  • 1 teaspoon Honey Optional for sweetness.

Method
 

Preparation
  1. Heat your oven to 400°F (200°C).
  2. Scrub the beets, trim the tops, and wrap them in foil with a drizzle of olive oil and a good pinch of salt.
Roasting Beets
  1. Roast beets until a knife slides in easily, usually 45 to 70 minutes depending on their size.
  2. Let them cool a bit, then rub off the skins with a paper towel.
Toasting Walnuts
  1. Toast walnuts in a dry skillet for 3 to 5 minutes, shaking the pan frequently to prevent burning.
Assembly
  1. Slice or cube the beets and pile them on greens if using.
  2. Add the crumbled goat cheese and toasted walnuts on top.
  3. Finish with olive oil, pepper, and optional lemon juice or balsamic vinegar.
Dressing
  1. Mix olive oil, a squeeze of lemon, a tiny drizzle of honey, and a pinch of salt as a simple dressing.

Notes

Roast extra beets for quick lunches and allow beets to cool before adding cheese to maintain texture. Serve immediately after dressing to avoid wilting the greens.