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.
Servings: 4
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!