Ingredients
4-5 Fresh beets (medium-sized)
4 oz Goat cheese (crumbled)
1/2 cup Walnuts (roughly chopped)
6 cups Baby spinach or mixed greens
2 tablespoons Olive oil
2 tablespoons Honey
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste
Instructions
1. Preheat your oven to 400°F (200°C). Wash the beets thoroughly, trim the greens leaving about an inch of stem, and wrap each beet in aluminum foil. Place them on a baking sheet and roast for 45-60 minutes until tender when pierced with a fork.
2. While the beets are roasting, prepare the honey dressing by whisking together olive oil, honey, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl until well combined.
3. Once the beets are done, let them cool enough to handle, then peel off the skins using your fingers or a paper towel. Cut the beets into wedges or cubes.
4. In a large salad bowl, combine the baby spinach or mixed greens, roasted beet pieces, crumbled goat cheese, and toasted walnuts.
5. Drizzle the honey dressing over the salad and toss gently to coat all ingredients evenly. Serve immediately and enjoy your vibrant, flavorful creation!
Notes
Pro-Tips:
• Roasting beets whole with their skins on preserves their natural sweetness and prevents them from drying out.
• When making the dressing, whisk the honey with warm water first to ensure it blends smoothly.
• Toast the walnuts lightly in a dry skillet for about 3-4 minutes to enhance their nutty flavor.
• Let the roasted beets cool completely before peeling and cutting for clean slices.
Variations:
• Add sliced pears or apples for a fruity twist.
• Include grilled chicken or salmon for a protein boost.
• Substitute goat cheese with feta or blue cheese if preferred.
• Add fresh mint or basil during summer months for a refreshing aromatic element.
- Prep Time: 20
- Cook Time: 60
- Category: Salad
- Method: Roast and Toss
- Cuisine: Contemporary
- Diet: Vegetarian