Roasted Beet Goat Cheese Salad (Print-Friendly Version)
Tender roasted beets, goat cheese, walnuts, and avocado over greens with tangy vinaigrette for a fresh meal.
# What You Need:
→ For the Salad
01 -
4 medium fresh beets, trimmed and scrubbed
02 -
100 g arugula or mixed salad greens
03 -
1 ripe avocado, sliced
04 -
100 g soft goat cheese, crumbled
05 -
50 g walnuts, toasted and roughly chopped
→ For the Vinaigrette
06 -
3 tablespoons extra-virgin olive oil
07 -
2 tablespoons red wine vinegar
08 -
1 teaspoon maple syrup
09 -
1 teaspoon Dijon mustard
10 -
Fine sea salt, to taste
11 -
Freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat the oven to 200°C. Individually wrap each beet in aluminium foil and place on a baking tray. Roast for 1 hour or until a knife easily pierces through. Allow beets to cool, then remove skins and cut into wedges.
02 -
While beets are roasting, combine olive oil, red wine vinegar, maple syrup, and Dijon mustard in a jar. Secure the lid and shake vigorously until emulsified. Season with salt and pepper to taste.
03 -
Place arugula or greens in a large serving bowl. Drizzle lightly with vinaigrette and toss to coat. Arrange roasted beet wedges, avocado slices, crumbled goat cheese, and toasted walnuts over the greens. Gently toss again, adding more vinaigrette if desired.
# Important Notes:
01 -
For enhanced flavor, toast the walnuts in a dry pan over medium heat until fragrant before adding to the salad.