Roasted Beet Salad with Goat Cheese
Not a fan of beets? Chock-full of rich flavor and incredibly nutritious, this "Roasted Beet Salad with Goat Cheese" will convert you. Build your bowl today!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thatsaladlady.com.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Tongs
Ingredients
- 1 1/2 pounds red and golden beets (about 5-6 medium beets)*
- 4-6 cups arugula
- 2 avocados, peeled, pitted and chopped into bite-sized cubes
- 2 Granny Smith apples, cored, sliced and chopped into bite-sized cubes
- 3/4 cup goat cheese crumbles**
- 1 cup raw walnut halves, toasted or candied***
- 2 tablespoons chia seeds (optional)
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- pepper
- 1/2 cup extra-virgin olive oil
- 1/4 cup dark balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon-style grainy mustard
- 2 cloves of fresh garlic, minced or whole
- Salt
- freshly ground pepper
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