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Beet Salad with Goat Cheese Dressing

Looking for a refreshing summer salad that's as nutritious as it is delicious? Try our Beet Salad with Goat Cheese Dressing recipe. This vibrant dish combines sweet, earthy beets with a tangy goat cheese dressing, creating the perfect balance of flavors!
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Total Time 30 minutes
Servings: 4 servings
Course: Salad
Ingredients Method Notes

Ingredients
  

  • 2⅔ Beets (large, peeled, quartered)
  • 1⅓ tbsps Extra Virgin Olive Oil
  • Sea Salt (to taste)
  • Black Pepper (to taste)
  • ⅓ cup Goat Cheese
  • 2 tbsps Water (plus more as needed)
  • 1 tsp Raw Honey
  • 1⅓ tbsps Lemon Juice
  • 6 cups Microgreens
  • 2⅔ tbsps Shallot (thinly chopped)
  • ½ cup Walnuts (toasted, chopped)

Method
 

  1. Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
  2. Place the beets on the baking sheet. Toss with the oil and season with salt and pepper. Roast for 20 minutes or until tender. Set aside.
  3. Meanwhile, blend the goat cheese, water, honey, and lemon juice until smooth. Season with salt and pepper and adjust the consistency with more water as needed.
  4. Divide the microgreens onto each plate. Top with the beets, shallots, and walnuts.
  5. Drizzle with the goat cheese dressing on top and season with salt and pepper. Enjoy!

Notes

Leftovers:

Refrigerate the ingredients separately in an airtight container for up to three days.

Serving Size:

One serving is approximately two cups of salad and 1 1/2 tablespoons of dressing.

More Flavor:

Add cooked protein of choice. Try with mixed greens instead of microgreens.

Save Time:

Roast the beets ahead of time.

Nut-Free:

Omit the walnuts or use pumpkin seeds or sunflower seeds instead.