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roasted beet salad w/ goat cheese

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

I absolutely love this salad. The flavors are incredible! I make this every fall. It's great as a main meal, or as a side dish to a roasted chicken.

►
(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr 10 Min

Ingredients For roasted beet salad w/ goat cheese

  • 1-1/2 lb
    small beets, trimmed, rinsed
  • 1
    bay leaf
  • 3 tsp
    minced garlic
  • 1 tsp
    dried thyme
  • 1/2 c
    chopped walnuts
  • 4 Tbsp
    chopped parsley
  • 8 oz
    log goat cheese, cut into 8 slices
  • 3 Tbsp
    olive oil
  • 2 Tbsp
    balsamic vinegar
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    pepper
  • 6 c
    organic baby salad greens

How To Make roasted beet salad w/ goat cheese

  • 1
    Heat oven to 375. Place beets, bay leaf, garlic and thyme in a 9" x 13" baking pan. Add 1/3 cup water. Cover w/ foil and roast 1 hr, or until beets are tender. Uncover and let cool.
  • 2
    Place walnuts on a bakinh sheet and bake 7 mins, or until toasted. Rub beets to remove skin, cut into quarters. In bowl, whisk olive oil, balsamic vinegar, kosher salt and pepper together. Reserve 2 tbsp dressing. In a lg bowl toss beets w/ remaining dressing and 2 tbsp parsley.
  • 3
    Spray a baking sheet w/ cooking spray. Place goat cheese on baking sheet. Bake 5 mins, or until hot and just beginning to melt. Toss baby greens w/ reserved dressing in lg bowl. Add remaining parsley. Arrange greens on lg platter, top w/ beets. Spoon cheese over beets and sprinkle w/ walnuts.
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