Roasted Beet and Goat Cheese Salad
Servings Prep Time
6-8 30minutes
Cook Time
Servings Prep Time
6-8 30minutes
Cook Time
  • 1/2cup walnut halves
  • 2tsp olive oil
  • 1/8tsp kosher salt
  • 1/2tsp fresh ground black pepper
  • 6 medium beetstrimmed and washed
  • 6tbsp extra virgin olive oil
  • 2tbsp red wine vinegar
  • 3/4tsp salt
  • 1/4tsp sugar
  • fresh ground black pepper
  • 1/2lb lettucede-stemmed and washed
  • 4oz fresh goat cheesecrumbled (more if you like)
  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