Ingredients
- Beets (various colors if possible): 1.5 lbs
- Balsamic Vinegar: 1/4 cup
- Olive Oil: 2 tablespoons
- Honey: 1 tablespoon
- Fresh Thyme sprigs: 4
- Goat Cheese: 4 ounces
- Arugula or mixed greens: 5 ounces
- Walnuts or Pecans, toasted: 1/4 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Wash and trim the beets, then wrap them individually in foil.
- Step 2: Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until easily pierced with a fork. Let cool slightly, then peel the skins off (use gloves to avoid staining).
- Step 3: Cut the peeled beets into wedges or bite-sized pieces. In a bowl, whisk together balsamic vinegar, olive oil, and honey. Add the thyme sprigs and toss with the roasted beets.
- Step 4: Arrange the arugula or mixed greens on a platter or individual plates. Top with the balsamic roasted beets.
- Step 5: Crumble the goat cheese over the beets and greens, then sprinkle with toasted walnuts or pecans.
- Step 6: Serve immediately or chill for later. Remove thyme sprigs before serving.
Notes
- Store leftover beet salad components separately for best texture, adding the dressing and nuts just before serving.
- Gently warm the roasted beets in a skillet or microwave before assembling the salad to enhance their flavor, but avoid overheating the greens.
- This salad pairs beautifully with grilled chicken or fish, making it a complete and satisfying meal.
- To prevent a soggy salad, consider roasting the beets a day ahead and storing them in the fridge until needed, allowing the balsamic marinade to deeply infuse the flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American