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Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette

Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette
You can never have too many main course recipes, so give Roasted Beet and Goat Cheese Salad with Balsalmic Vinaigrette Head to the store and pick up salt and pepper, olive oil, herbed salad mix, and a few other things to make it today.

Instructions

1
Preheat oven to 425°F. Clean beets thoroughly. Slice in half with a sharp knife, then place in a small baking dish lined with parchment.
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BeetBeet
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Baking PanBaking Pan
KnifeKnife
OvenOven
2
Drizzle half of the olive oil over the beets; bake 40-45 minutes, or until the beets are tender when pierced with a fork.
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Olive OilOlive Oil
BeetBeet
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OvenOven
3
Remove beets from oven; allow to cool slightly. In small bowl, whisk together the remaining olive oil and balsamic vinegar.
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Balsamic VinegarBalsamic Vinegar
Olive OilOlive Oil
BeetBeet
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WhiskWhisk
BowlBowl
OvenOven
4
Remove the skin of the beets and discard. Dice beets into bite-sized pieces.
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BeetBeet
5
Arrange salad mix on plate, sprinkle with beets and goat cheese crumbles.
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Cheese CrumblesCheese Crumbles
Mixed GreensMixed Greens
BeetBeet
6
Drizzle with balsamic dressing. Season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
DifficultyHard
Ready In1 h
Servings2
Health Score13
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo VegetarianPrimal
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