Roasted Beet and Goat Cheese Salad with Honey Mustard Dressing

Name: Roasted Beet and Goat Cheese Salad with Honey Mustard Dressing
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 to 6 servings
Ingredients: 2 large beets, greens removed; 1 tablespoon olive oil; 1/2 cup light olive oil; 1/4 cup honey; 1/4 cup Dijon mustard; 1/4 cup apple cider vinegar or white wine vinegar; Salt; 1/2 cup sunflower seeds; 4 to 6 ounces mixed greens; 4 ounces fresh goat cheese, crumbled

Recipe courtesy of Sarah Sharratt

Watch how to make this recipe.

Roasted Beet and Goat Cheese Salad with Honey Mustard Dressing

0 Reviews

My brother-in-law makes delicious roasted beet stacks with layers of goat cheese. They are fantastic alongside some barbecued beef. Inspired by his stacks, I have created a beet salad that I think accomplishes close to the same flavor experience but is less time-consuming if you are feeding a large crowd.

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

321

Total Fat

27

Saturated Fat

6

Carbohydrates

17

Dietary Fiber

2

Sugar

14

Protein

6

Cholesterol

9

Sodium

314

Total: 1 hr 40 min (includes cooling time)
Active: 25 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

321

Total Fat

27

Saturated Fat

6

Carbohydrates

17

Dietary Fiber

2

Sugar

14

Protein

6

Cholesterol

9

Sodium

314

Total: 1 hr 40 min (includes cooling time)
Active: 25 min

Ingredients

2 large beets, greens removed

1 tablespoon olive oil

1/2 cup light olive oil

1/4 cup honey

1/4 cup Dijon mustard

1/4 cup apple cider vinegar or white wine vinegar

Salt

1/2 cup sunflower seeds

4 to 6 ounces mixed greens

4 ounces fresh goat cheese, crumbled

Directions

Preheat the oven to 350 degrees F.
Place each beet on a small piece of foil, drizzle with a little of the olive oil, and then wrap in the foil. Transfer the foil packets to a baking sheet. Roast until a knife can be easily inserted into the center of the beets, 45 minutes to 1 hour. Set aside to cool.
While the beets are cooking, make your dressing: Combine the light olive oil, honey, mustard, vinegar and 1 teaspoon salt in a blender. Blend until smooth. Set aside.
In a dry skillet over medium-low heat, toast the sunflower seeds until they become fragrant and start to color slightly, 3 to 5 minutes. Let cool.
Once the beets are cool enough to handle, peel the skins off with your hands or by rubbing the beets, one at a time, between two paper towels. Cut the peeled beets into roughly 1-inch cubes and set aside.
When ready to serve, place the mixed greens in a large serving bowl. Drizzle some of the dressing over the top and toss to combine. Top with the roasted beet cubes and the crumbled goat cheese. Drizzle with a little more of the dressing and sprinkle with the toasted sunflower seeds. (Once you've added the beets, be sure not to toss the salad, as they will discolor the goat cheese.) Serve immediately.