Recipe: Roasted Beet and Goat Cheese Salad

Roasted beet and goat cheese salad – the perfect way to welcome in the fall season. I know, I know, fall isn’t here for a few more weeks, but that doesn’t stop every coffee shop from rolling out their pumpkin spiced drinks, so why do I have to wait! Let’s get started on this delicious recipe.

Ingredients

• 6 beets (you can use golden, too)
• 8 oz. of baby spinach
• a lot of goat cheese (I used ¼ cup)
• ¼ cup chopped pecans
• 3 tablespoons of balsamic vinaigrette
• 2 tablespoons of water
• 1 tablespoon of olive oil and agave
• 2 tablespoons of Dijon mustard

First, gather all of your ingredients for the salad and the dressing. I roasted the beets ahead of time – peel them, cover in foil and roast at 400 for 30-40 minutes until tender.

Mix the vinaigrette, water, olive oil, agave and the Dijon mustard together in a dressing shaker and mix well. Let it sit for about 10 minutes while you make the salad.

Slice the cooled beets and wash the baby spinach.

Lay out the spinach on a large flat dish. Then, layer on the beets, the crumbled goat cheese and the pecans.

Top with the dressing and your roasted beet and goat cheese salad is done and ready to eat!

Thanks so much for stopping by – I hope you have a great Thursday and enjoy what’s left of summer before pumpkin spiced everything is here. Eat up and eat well.

Recipe

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Roasted Beet and Goat Cheese Salad

Author: Ali

Servings: 4

Roasted beet and goat cheese salad – the perfect way to welcome in the fall season. I know, I know, fall isn’t here for a few more weeks, but that doesn’t stop every coffee shop from rolling out their pumpkin spiced drinks, so why do I have to wait! Let’s get started on this delicious recipe.

Prep Time10 minutes minutes

Cook Time40 minutes minutes

Total Time50 minutes minutes

CourseSalad

CuisineMediterranean

Ingredients

• 6 beets you can use golden, too
• 8 oz. of baby spinach
• a lot of goat cheese I used ¼ cup
• ¼ cup chopped pecans
• 3 tablespoons of balsamic vinaigrette
• 2 tablespoons of water
• 1 tablespoon of olive oil and agave
• 2 tablespoons of Dijon mustard

Instructions

• First, gather all of your ingredients for the salad and the dressing.
• I roasted the beets ahead of time - peel them, cover in foil and roast at 400 for 30-40 minutes until tender.
• Mix the vinaigrette, water, olive oil, agave and the Dijon mustard together in a dressing shaker and mix well. Let it sit for about 10 minutes while you make the salad.
• Slice the cooled beets thinly and wash the baby spinach.
• Lay out the spinach on a large flat dish. Then, layer on the beets, the crumbled goat cheese and the pecans.
• Top with the dressing and your roasted beet and goat cheese salad is done and ready to eat!