Beet the Ordinary with our Roasted Beet Salad with Goat Cheese & Honey-Dijon!
- Chef Steph's Recipes
INGREDIENTS:
- 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
DIRECTIONS:
- Preheat your oven to 400°.
- Place beets on a large piece of aluminum foil, drizzle with olive oil, and season with salt and pepper. Wrap beets tightly in the foil to seal.
- Roast in the preheated oven until beets are tender, about 1 hour. Allow them to cool, then peel and dice.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to create the vinaigrette.
- In a serving bowl, combine the roasted beets, walnuts, and goat cheese.
- Drizzle with the honey-Dijon vinaigrette and toss gently. Garnish with chopped fresh parsley before serving.
