Roasted Beet and Goat Cheese Salad

Print Recipe
Roasted Beet and Goat Cheese Salad
Prep Time 30 minutes
Cook Time 1 hour
Servings
Ingredients
  • 1/2 cup walnut halves
  • 2 tsp olive oil
  • 1/8 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 6 medium beets trimmed and washed
  • 6 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 3/4 tsp salt
  • 1/4 tsp sugar
  • fresh ground black pepper
  • 1/2 lb lettuce de-stemmed and washed
  • 4 oz fresh goat cheese crumbled (more if you like)
Prep Time 30 minutes
Cook Time 1 hour
Servings
Ingredients
  • 1/2 cup walnut halves
  • 2 tsp olive oil
  • 1/8 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 6 medium beets trimmed and washed
  • 6 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 3/4 tsp salt
  • 1/4 tsp sugar
  • fresh ground black pepper
  • 1/2 lb lettuce de-stemmed and washed
  • 4 oz fresh goat cheese crumbled (more if you like)
Instructions
  1. Preheat the oven to 350
  2. Combine the walnuts with the olive oil, salt & pepper, mixing well to coat the nuts
  3. Spread on a baking sheet and bake until toasted, about 7-10 minutes, set aside to cool
  4. Wrap the beets individually in foil and place on a rimmed baking sheet
  5. Bake at 400 degrees until tender, about 1 hour - pierce with a fork to check
  6. Let cool for 20 minutes, peel the beets by holding them under cold running water and peeling or rubbing off the skins
  7. Cut into 1/2" wedges or slice, as you prefer, and place in a large mixing bowl with the walnuts
  8. Combine all the dressing ingredients, taste and adjust the seasonings
  9. Pour over the beets and toss well; let sit at room temperature at least 1 hour
  10. Just before serving, arrange the lettuce in individual bowls or on a large platter; arrange the beets on top and crumble the goat cheese over
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