Description

A vibrant and flavorful salad featuring sweet roasted beets, tangy goat cheese, and a maple vinaigrette, perfect for autumn meals.

Ingredients

Scale

2 pounds red beets (about 4–5 medium)
2 tablespoons olive oil (for roasting)
Sea salt and black pepper (for roasting)
¼ cup extra virgin olive oil (for vinaigrette)
2 tablespoons apple cider vinegar
1 tablespoon real maple syrup
1 teaspoon Dijon mustard
1 small clove garlic, minced
5 ounces arugula or mixed greens
4 ounces fresh goat cheese (chèvre), crumbled
½ cup walnuts or pecans, toasted (optional)

Instructions

Preheat oven to 400°F (200°C). Wash beets, trim tops leaving 1 inch of stem, and cut off root tails.
Place each beet on a piece of foil or parchment, drizzle with olive oil, sprinkle with salt and pepper, and wrap tightly into packets.
Place packets on a baking sheet and roast for 45-60 minutes until tender when pierced with a knife.
Let beets cool until safe to handle, then peel off skins and chop into bite-sized wedges or cubes.
While beets roast, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
Toast walnuts or pecans in a dry skillet over medium heat for 2-3 minutes until fragrant; let cool.
Toss arugula or mixed greens with half of the vinaigrette and arrange on a serving platter.
Top greens with roasted beets, crumbled goat cheese, and toasted nuts.
Drizzle with remaining vinaigrette and finish with a crack of black pepper and flaky sea salt.
Serve immediately.

Notes

Roasting beets in foil traps moisture and prevents drying out. Wear gloves if concerned about staining. Save beet greens to sauté. Ensure ingredients for vinaigrette are at room temperature for better emulsification. Toast nuts carefully to avoid burning.

Prep Time: 20 minutes
Cook Time: 45-60 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1/4 of the recipe
Calories: 320
Sugar: 18
Sodium: 280
Fat: 18
Saturated Fat: 6
Carbohydrates: 35
Fiber: 6
Protein: 12

Keywords: fall salad, roasted beets, goat cheese, maple vinaigrette, vegetarian, gluten-free, healthy dinner, meal prep