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Roasted Beet Salad with Toasted Walnuts & Goat Cheese

A classic for good reason: sweet, salty, crunchy and tangy in each forkful.


3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 T mustard


4 (2- to 3-inch-diameter) beets, unpeeled, scrubbed, all but 1 inch of tops removed
1 tablespoon olive oil
4 cups of baby spinach leaves
½ cup walnut pieces, toasted
4 ounces soft fresh chevre

Shake the dressing ingredients together in a small jar, add salt & pepper and set aside.

Preheat oven to 400°F.

Toss beets with 1 tablespoon oil and put in a baking pan.

Roast beets until tender, about 1 hour 10 minutes.

Let the beets cool, then peel and cut into ½-inch wedges.

Mix beets, spinach, walnuts and dressing in large bowl and toss.

Divide among 4 plates then sprinkle with goat cheese.