Roasted Beet & Goat Cheese Salad
Tender roasted beets tossed with tangy goat cheese, toasted walnuts and a yummy balsamic vinaigrette!!
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Servings: 2 -3
- 3 medium-size beets tops removed and washed
- Olive oil for drizzling
- kosher salt to taste
- pepper to taste
- 1/4 c. balsamic vinegar
- 1/4 c. extra viirgin olive oil
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/4 c. toasted walnuts garnish
- 2 ounces crumbled goat cheese garnish
Preheat the oven to 425 degrees.
Place the beets on a baking sheet lined with foil and drizzle the olive oil and salt and pepper on top. Wrap the beets individually in the foil to form pouches.
Roast in the oven for 60-75 minutes depending on their size.
Allow to cool to room temperature and peel the skin off of each beet.
Cut beets into large dice.
Make the Dressing - Combine all the ingredients in a mason jar. Close the lid and shake for about 1 minute.
Pour the dressing over the warm beets and toss. Garnish with goat cheese and walnuts. Say Grace and enjoy!