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Healthy Roasted Beet Apple Salad with Goat Cheese

healthy roasted beet apple salad with goat cheese - featured image
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A stunning salad featuring sweet roasted beets, crisp apples, creamy goat cheese, and crunchy walnuts, all tossed in a honey-Dijon vinaigrette. Perfect for entertaining, this make-ahead friendly dish converts even the biggest beet skeptics.

Ingredients

Scale
  • 4 medium red or golden beets (about 1.5 pounds, scrubbed clean, tops removed)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 5 ounces fresh arugula or mixed greens
  • 2 medium crisp apples (such as Honeycrisp, Fuji, or Granny Smith)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup crumbled goat cheese (about 4 ounces)
  • 1/3 cup toasted walnuts or pecans
  • Optional: 1/4 cup dried cranberries or pomegranate arils
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Scrub beets clean, trim tops leaving about 1 inch of stem. Pat dry.
  2. Drizzle each beet with olive oil, rub all over, and season with salt and pepper. Wrap each beet individually in aluminum foil, sealing tightly. Place on a rimmed baking sheet and roast for 50-70 minutes until easily pierced with a knife.
  3. Let beets cool in foil packets for 15-20 minutes. Once cool enough to handle, rub off skins using fingers or paper towel. Cut into bite-sized wedges or 1/2-inch cubes. Set aside to cool completely.
  4. Make the vinaigrette: In a small bowl or mason jar, combine 3 tablespoons olive oil, apple cider vinegar, honey, Dijon mustard, minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Whisk or shake until emulsified. Set aside.
  5. Core and thinly slice apples (about 1/4-inch thick). Toss with lemon juice in a small bowl to prevent browning.
  6. Toast walnuts: Spread in a single layer on a baking sheet or in a dry skillet. Toast at 350°F (175°C) for 5-7 minutes until fragrant and slightly darkened. Let cool.
  7. Assemble salad: On a large platter, spread arugula in an even layer. Arrange roasted beet wedges and apple slices on top. Sprinkle with crumbled goat cheese, toasted walnuts, and dried cranberries or pomegranate arils if using.
  8. Drizzle with about half the vinaigrette, or serve on the side. Serve immediately or within 30 minutes of dressing.

Notes

Roast beets up to 3 days ahead and store in fridge. Slice apples up to 4 hours ahead and toss with lemon juice. Make dressing up to a week ahead. For best results, keep dressing separate until just before serving. Wear gloves when handling red beets to avoid staining. Toast nuts for best flavor. Serve at room temperature for optimal taste.

Nutrition

Keywords: roasted beet salad, apple salad, goat cheese salad, healthy salad, holiday salad, gluten-free salad, vegetarian salad, beet apple salad

Find it online: https://dinadinnertable.com/healthy-roasted-beet-apple-salad-with-goat-cheese/