Roasted Beet Salad
A roasted beet salad might be one of my absolute favorite salads. There is nothing wrong with the tried and true garden salad, but in my opinion cucumbers, tomatoes, and lettuce leave so much to be desired when they are the only things on your plate! This recipe is packed with fiber, nutrients, and flavor.
Roasted Beet Salad
Makes 6 servings
Ingredients:
4-5 medium beets
2-3 cups salad greens (I like arugula, but any greens will work)
3 ounces goat cheese (or feta)
Dressing Ingredients:
2 Tbsp honey
1½ tablespoons Dijon mustard
3 tablespoons red wine vinegar
1½ tablespoons minced shallots
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup plus 2 tablespoons vegetable oil
Optional Toppings:
1/2 green apple, thinly sliced
1/3 cup toasted nuts (walnuts, pecans, pistachios, etc.)
1/3 cup dried cranberries
Microgreens
Directions:
Preheat your oven to 400°F. Wash beets and trim the stems. Individually wrap each beet in foil and place on a baking sheet. Roast your beets for 45-60 minutes, or until tender when punctured with a fork. Allow beets to cool to a point where they are able to be handled. Peel and slice beets to desired size chunks.
While your beets are cooking, combine all of your dressing ingredients and set aside.
Place your greens into a salad bowl. Top with your warm beets, cheese, desired toppings, and dressing. Toss to combine and serve.
Looking for some modifications?
If you aren’t a fan of goat cheese, no problem! Swap it for any other soft crumbly cheese like feta.
Wanting to make this a complete meal? Roast some chicken or salmon alongside your beets (cooking times will vary) and add some crusty bread or a grain (like quinoa or farro) to your salad to make it more of a grain bowl and less of a true salad.
