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Roasted Beet Salad with Goat Cheese (Easy Recipe)

Roasted Beet Salad with Goat Cheese
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5 from 2 reviews

Treat yourself to this roasted beet salad with balsamic vinaigrette, a healthy beet salad that's packed with nutrients— featuring tender roasted beets, creamy goat cheese, crunchy hemp seeds, and fresh salad greens.

Ingredients

Units Scale
  • 1 medium golden beet, peeled, medium dice
  • 1 medium red beet, peeled, medium dice
  • salt and pepper
  • olive oil

Balsamic Vinaigrette

  • 4 tablespoons balsamic vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon hemp seeds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 6 tablespoons cold-pressed extra virgin olive oil

Vegetables

  • 4 cups mixed salad greens

Dairy

  • 1 (4 oz) plain goat cheese log

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper. Place the diced beets on the baking sheet and toss with a generous pinch of salt, pepper, and 1-2 tablespoons of olive oil, ensuring they are evenly coated. For best presentation, keep the golden beets separate from the red beets on the baking sheet to prevent the golden beets from turning pink.
  3. Roast the beets for 35 minutes, or until tender.
  4. While the beets roast, prepare the balsamic vinaigrette. In a mixing bowl, combine the balsamic vinegar, pure maple syrup, hemp seeds, oregano, salt, and pepper. Slowly pour in the olive oil while continuously whisking until emulsified.
  5. Use half of the vinaigrette (or desired amount) over the bed of greens. Toss to distribute the dressing evenly. Reserve the rest of the vinaigrette.
  6. Divide the greens into 4 side bowls or 2 main course salad bowls and top with crumbled goat cheese and the roasted beets.
  7. Serve the remaining vinaigrette on the side for those who prefer extra dressing. Store any leftover vinaigrette in an airtight container in the refrigerator.

Find it online: https://crave-worthy.com/beet-salad-recipe/