Description
This vibrant Roasted Beet Salad with Goat’s Cheese combines tender, marinated roasted beets with fresh arugula, crunchy toasted pecans, crisp apple slices, and creamy goat cheese, all tossed in a tangy honey-Dijon balsamic dressing. A perfect, colorful salad for any occasion that balances earthy, sweet, and savory flavors with a delightful texture contrast.
Ingredients
Scale
Roasted Beets and Marinade
- 4-5 medium beets
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley
- Salt & pepper, to taste
Dressing
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- Ground black pepper, to taste
Salad Ingredients
- 1 (10-oz) bag arugula (OR baby spinach OR mixed baby greens)
- 1/2 cup toasted pecans, roughly chopped
- 1 large apple, cored and thinly sliced
- 4 oz goat cheese (OR Feta cheese, crumbled)
- 1/2 cup dried cranberries
- 1/3 cup thinly sliced red onion (OR shallot)
Instructions
- Marinate Beets: Peel and dice roasted beets into bite-sized pieces. In a medium bowl, combine the diced beets with 1 tablespoon balsamic vinegar, 1 tablespoon olive oil, 2 tablespoons chopped parsley, and salt and pepper to taste. Mix well, then cover and place the bowl in the refrigerator to chill while you prepare the rest of the salad.
- Make Dressing: In a separate bowl, whisk together 4 tablespoons olive oil, 3 tablespoons balsamic vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and ground black pepper to taste until the dressing is smooth and emulsified.
- Assemble Salad: In a large salad bowl, combine the arugula, toasted pecans, thinly sliced apple, dried cranberries, thinly sliced red onion, and crumbled goat cheese. Add the chilled marinated beets on top, then pour the prepared dressing over everything. Gently toss the salad to evenly coat all ingredients with the dressing. Serve immediately to enjoy the fresh flavors and textures.
Notes
- To prevent the goat cheese from turning pink when in contact with the beets, consider adding it just before serving or serving it on the side.
- You can substitute arugula with baby spinach or mixed baby greens according to preference.
- Roasting beets ahead of time saves prep time on the day of serving.
- To toast pecans, spread them in a single layer in a dry skillet over medium heat for 3-5 minutes, stirring frequently to avoid burning.
