Roasted Beet Salad with Goat Cheese, Walnuts & Honey-Dijon Vinaigrette

Elegant!! Roasted Beet Salad, a symphony of textures and flavors that will leave you craving more! 🍽️🥬🧀


– 6 medium beets, trimmed and scrubbed

– 2 tablespoons olive oil

– Salt and freshly ground black pepper, to taste

– 1/4 cup walnuts, toasted and coarsely chopped

– 1/4 cup crumbled goat cheese

– 2 tablespoons fresh parsley, chopped

**For the Honey-Dijon Vinaigrette:**

– 3 tablespoons olive oil

– 1 tablespoon apple cider vinegar

– 1 tablespoon honey

– 1 teaspoon Dijon mustard

– Salt and pepper, to taste


1. Preheat oven to 400°F (200°C).

2. Place beets on a large piece of aluminum foil; drizzle with olive oil and season with salt and pepper. Wrap beets in foil, sealing the edges tightly.

3. Roast in the preheated oven until beets are tender, about 1 hour. Allow to cool, then peel and dice.

4. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.

5. Place roasted beets in a serving bowl. Add the walnuts and goat cheese.

6. Drizzle with the honey-Dijon vinaigrette and toss gently to combine. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes

Kcal: 200 kcal | Servings: 4 servings