Monday, we meet again! If your weekend looked anything like ours (meaning, a good amount of red wine and delicious food was thoroughly enjoyed), your body might also be craving a big bowl of greens + veggies today. Allow us to introduce you to our new favorite salad.
Real talk: did anyone else spend 20-some odd years of their life thinking they didn’t like beets? Same question goes for avocados, Brussels sprouts, and sweet potatoes. That’s right. I didn’t have my first avocado experience until senior year of college (!!!). WHY tho? I don’t know, but I’m very glad those days are over, because these foods have become some of my absolute favorites. Anyone else have a similar experience with a particular fruit or vegetable?
What we’ve come to learn, is that finding your favorite preparation method for some of these veggies is key. There are a variety of methods you can use to cook beets, but in our humble opinion, roasted is the way to go FASHO. Also, if you’re “meh” about beets, I’d kindly ask that you give golden beets a chance. They’re a little bit sweeter and less “earthy” tasting—I actually had a golden beet before I ever tried a red beet, which I think helped ease me right into Beet World.
While the beets are definitely the star of this salad, it wouldn’t be nearly as delicious without everything else coming together in perfect harmony here. Salads can be really hit or miss depending on the combination of ingredients. It’s important to have a variety of flavors and textures represented—crunchy, creamy, tart, sweet, nutty, etc. Simply put, this salad has it ALL going on.
Sometimes I find myself drowning my salads in dressing for added flavor, but TBH, this salad is so flavorful that the dressing is more of a light afterthought. Sometimes a simple vinaigrette or just oil + vinegar is all you need! And this, my friends, is one of those times. Enjoy!
Roasted Beet + Goat Cheese Salad with Honey Balsamic Vinaigrette
- 10 oz mixed greens; we used 50/50 spring mix + spinach.
- 4 cups peeled and cubed (about 1″ cubes) red and/or yellow beets; we used 2 yellow and 4 red.
- 1/2 medium red onion, sliced thin
- 12 oz medley cherry tomatoes, halved
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted sliced almonds
- 2 tsp extra virgin olive oil
- salt and pepper, to taste
For the vinaigrette:
- 1/3 cup aged balsamic vinegar
- 1/4 cup EVOO
- 2 tbsp honey
- 2 tbsp water
- 1 tsp Dijon mustard
- salt and pepper, to taste
- Preheat oven to 400°F.
- Combine vinaigrette ingredients in a bowl or blender. Whisk or blend until thoroughly combined and emulsified. Set aside or refrigerate until ready to serve.
- Arrange beets in an even layer on a large rimmed baking sheet. If using red and yellow beets, create a divider between the two using aluminum foil, so the red beets don’t stain the yellow ones. Drizzle with olive oil and season with salt and pepper.
- Roast beets in preheated oven for 30 minutes, tossing halfway.
- Meanwhile, prepare salad by placing mixed greens, tomatoes, and onion in a large serving bowl.
- Allow beets to cool slightly, then add to salad bowl. Toss gently to combine.
- Add goat cheese and sliced almond to salad, then drizzle with vinaigrette before serving.