Roasted Beet Salad with Goat Cheese Recipe

Ingredients

For The Beets

• 4 medium size beets, any color
• 2 tablespoons olive oil
• Salt & pepper to taste

For The Dressing

• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 2 tablespoons balsamic vinegar
• ¼ cup olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper

For The Salad

• 1 small shallot, chopped
• 6 cups arugula and spring mix (80 grams arugula + 100 grams spring mix)
• ½ cup walnuts, chopped
• 4 oz goat cheese, crumbled

Instructions

1. Preheat the oven to 400 degrees F to prepare for roasting the beets.
2. Cut four 8-10 inch squares of aluminum foil. Place each beet in the center of a foil square, drizzle with ½ tablespoon olive oil, and sprinkle with salt and pepper. Wrap each beet tightly in foil.
3. Place wrapped beets on a baking sheet and roast in the oven for 30 minutes or until a knife easily pierces through the beets.
4. Remove beets from the oven, unwrap, and let them cool for 10 minutes on the counter. Once cooled, gently peel off the skins and cut the beets into wedges.
5. In a mason jar, combine maple syrup, Dijon mustard, minced garlic, balsamic vinegar, olive oil, Kosher salt, and black pepper. Secure the lid and shake vigorously until the dressing is fully emulsified.
6. Place the arugula and spring mix along with the chopped shallot into a large salad bowl.
7. Drizzle the dressing over the greens and toss gently to coat all leaves evenly with vinaigrette.
8. Incorporate the roasted beet wedges and chopped walnuts into the salad and toss to combine well.
9. Sprinkle the crumbled goat cheese over the salad as a finishing touch and serve immediately.

Notes

• This recipe yields approximately 8 cups of salad, serving 6 people.
• To prepare ahead, roast beets and make the dressing up to two days in advance and store separately in airtight containers in the refrigerator.
• Store leftover salad in an airtight container or covered bowl in the refrigerator for up to two days; beyond that, the greens may wilt.
• For a nut-free option, omit walnuts or substitute with seeds like pumpkin or sunflower seeds.
• To reduce fat, use less olive oil in the dressing or substitute with a lighter oil.