Valentine Beet Goat Cheese Salad (Printable)
Sweet roasted beets paired with creamy goat cheese and crunchy walnuts in a fresh green salad.
# Ingredient List:
→ For the Salad
01 - 3 medium red beets, trimmed and scrubbed
02 - 3 medium golden beets, trimmed and scrubbed
03 - 3.5 oz baby arugula or mixed greens
04 - 4 oz goat cheese, crumbled
05 - 1/2 cup walnuts, toasted and roughly chopped
06 - 1 small shallot, thinly sliced
→ For the Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1.5 tbsp balsamic vinegar
09 - 1 tsp honey
10 - 1 tsp Dijon mustard
11 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat the oven to 400°F. Wrap each beet individually in foil and place on a baking sheet. Roast for 35–40 minutes, or until tender when pierced with a fork.
02 - Allow beets to cool slightly. Peel and slice into 1/4-inch rounds or cut into heart shapes using a cookie cutter for a Valentine's touch.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
04 - Arrange arugula or mixed greens on a serving platter. Top with sliced beets, crumbled goat cheese, walnuts, and sliced shallot.
05 - Drizzle the salad with the dressing just before serving. Toss gently to combine.
# Expert Advice:
01 -
- The sweetness of roasted beets paired with tangy goat cheese creates that perfect balance that makes people pause mid-bite and say wow
- It looks stunning on the plate but comes together with simple techniques that anyone can master
02 -
- Goat cheese straight from the fridge crumbles into chalky pieces instead of creamy clouds, so let it sit out for 20 minutes
- Beets stain everything they touch, including your hands, so wear gloves or use lemon juice to clean up red-stained fingers
03 -
- If your beets vary in size, remove the smaller ones earlier so they don't become mushy while waiting for larger ones to finish
- Use a vegetable peeler on warm roasted beets instead of a knife, it's faster and you waste less of the precious beet flesh