Roasted Beet and Goat Cheese Salad

Preparation Time:

• 10 minutes (plus cooling time for the beets)

Cooking Time:

• 45 minutes

Servings:

• 4 servings

Ingredients:

• 4 medium beets, cleaned and tops trimmed
• 1/4 cup olive oil, divided
• Salt and freshly ground black pepper, to taste
• 1/2 cup goat cheese, crumbled
• 2 cups arugula or mixed greens
• 1/4 cup walnuts, chopped
• 2 tablespoons balsamic glaze

Instructions:

1. Preheat Oven and Prepare Beets: Preheat your oven to 400°F (200°C). Place beets on a sheet of aluminum foil, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Wrap beets tightly in the foil and roast in the oven until tender, about 45 minutes.
2. Cool and Peel Beets: Remove beets from the oven, unwrap and let cool. Once cool enough to handle, peel the beets and slice into wedges.
3. Assemble Salad: Arrange arugula or mixed greens on a platter. Top with roasted beet wedges, crumbled goat cheese, and chopped walnuts.
4. Dress and Serve: Drizzle the remaining olive oil and balsamic glaze over the salad. Season with salt and pepper to taste and serve immediately.

Notes:

• Flavor Tip: Roasting beets enhances their natural sweetness, which pairs beautifully with the tangy goat cheese.
• Make Ahead: Roast the beets ahead of time and store them in the refrigerator for up to 3 days to streamline salad assembly for quick meals.
• Nutritional Benefits: Beets are high in fiber, vitamins, and minerals, making this salad not only delicious but also nutritious.
• Serving Suggestion: This salad serves well as a starter or as a light main dish, perfect for a healthy lunch.