Recipes

Recipe: Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad: 3ten.ca

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.

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted Beet and Goat Cheese Salad: 3ten.ca

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.

Roasted Beet and Goat Cheese Salad: 3ten.ca

Slice the cooled beets and wash the baby spinach.

Roasted Beet and Goat Cheese Salad: 3ten.ca

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

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted Beet and Goat Cheese Salad: 3ten.ca

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

Roasted Beet and Goat Cheese Salad: 3ten.ca

Roasted Beet and Goat Cheese Salad: 3ten.ca

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

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
Cook Time40 minutes
Total Time50 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!

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