Beet salad with goat cheese

A beet salad with goat cheese is a delicious, earthy, and tangy dish that’s perfect as a side or a light main course. Here’s a simple recipe:

Ingredients:

• Beets: 4 medium, roasted and peeled
• Goat cheese: 4 ounces, crumbled
• Arugula or mixed greens: 4 cups
• Walnuts or pecans: 1/2 cup, toasted
• Balsamic vinegar: 2 tablespoons
• Olive oil: 3 tablespoons
• Honey: 1 tablespoon
• Salt and pepper: to taste
• Fresh herbs (optional): chopped parsley or basil for garnish

Instructions:

1. Roast the Beets:

   • Preheat your oven to 400°F (200°C).
   • Wrap each beet in aluminum foil and place them on a baking sheet.
   • Roast for about 45-60 minutes, until the beets are tender when pierced with a fork.
   • Let the beets cool slightly, then peel and cut them into wedges or slices.

2. Prepare the Dressing:

   • In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until well combined.

3. Assemble the Salad:

   • Arrange the arugula or mixed greens on a large serving platter or individual plates.
   • Scatter the roasted beet slices over the greens.
   • Sprinkle the crumbled goat cheese and toasted nuts on top.
   • Drizzle the salad with the balsamic dressing.

4. Garnish and Serve:

   • If desired, garnish with fresh herbs like parsley or basil.
   • Serve immediately while the beets are still slightly warm, or chill the salad for a refreshing cold option.

This beet salad with goat cheese is perfect for a bright and flavorful addition to any meal!