Valentine Beet Goat Cheese Salad (Printable)
A colorful mix of roasted beets, goat cheese, walnuts, and greens with a zesty dressing.
# What You'll Need:
→ 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
# How-To 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 way warm beets melting into cool, creamy goat cheese creates this incredible temperature contrast that makes every bite feel luxurious
- It looks like something from a fancy restaurant but comes together with mostly hands off cooking time
02 -
- Red beets will stain everything they touch, including the golden ones, so keep them separate until the final arrangement
- The salad needs to be assembled right before serving or the arugula wilts from the dressing weight
03 -
- Wear gloves when peeling red beets unless you want ruby stained fingers for days
- Use a vegetable peeler on warm beets instead of a knife for cleaner, faster results