Roasted Beets with Mixed Greens and Honey Balsamic Vinaigrette
This scrumptious vegetarian salad is like eating a painting full of color and topped with a delicious sweet nectar. Enjoy the delicately roasted beets that bring out their rich and earthy flavor, complemented by the goat cheese, cranberries, and nuts. All providing a nice balance of creaminess and crunch. Then you have the star of the show – the delicious dressing that balances the balsamic and honey perfectly and comes together in seconds but tastes like it took hours. Enjoy it for days or in one sitting, you’ll be making this salad again and again!
Total Time:35 minutes
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
Fresh cracked pepper
1 cup beets, peeled and chopped into 1/4” thick wedges
4 cups mixed greens, washed and dried (or baby spinach)
4 ounces goat cheese (or use crumbles)
1/2 cup dried cranberries
1/4 cup pecans, chopped
Combine all of the ingredients in a bowl and whisk together to incorporate. Set aside.
Preheat oven to 375 degrees F.
Prepare a sheet pan with foil and spray with oil. Place beet wedges on and place in the oven to roast for approximately 20 minutes or until fork tender. Remove and set aside.
On individual plates or a large platter assemble the salad. Make a bed of greens, place the beets over top, then crumble the goat cheese over top. Next sprinkle the dried cranberries, and pecans.
Serve with dressing on the side for your guests to apply as they would like to (give it a fresh whisk just before serving if needed).
Walnuts would work as well.
You can absolutely make this ahead and pop it in the fridge.