Start the New Year off with this delicious healthy salad! This recipe for Beet and Goat Cheese Salad with Champagne Vinaigrette is quick and easy to make. Pair with chicken or fish for the perfect light lunch or dinner.
Roasting Beets
If you do not have the time or cannot find fresh beets, you can use the precooked beets in place of roasting your own. If you are able to find fresh beets, roasting them yourself is well worth it! Take care when handling beets as they stain your hands or cutting board while prepping. I use gloves when handling beets and a cutting board that I don’t mind being stained.
The Champagne Dressing
Firstly, salad dressings are very easy to make at home and much better that store bought! When you make a dressing at home you can control the quality of ingredients and I find my homemade dressings always just taste better.
Turmeric is added to this dressing as well. I add a little Turmeric to most of the food I make as it has anti-inflammatory properties. It also gives this dressing a very vibrant color.
To make this dressings, simply measure all of the ingredients in a small bowl or jar and whisk to combine. The Champagne Vinaigrette is delicious on any salad, make a batch and keep it in the fridge to use on your salads all week long.
What goes in this salad?
This Beet and Goat Cheese salad has very simple ingredients that compliment each other perfectly.
- Roasted Beets
- Cherry Tomatoes
- Sunflower Seeds
- Goat Cheese
- Mixed Greens
You may also like:
- Rosemary Roasted Mixed Nuts
- Quick and Easy Chicken Pozole Soup
- Lemon Chicken Rice Soup (Easy Weeknight Recipe)
Did you make this recipe?
Please let me know how this recipe turns out for you in the comments below!
Find me on Instagram and if you made this recipe please share a picture with the hashtag #jensrootedkitchen.
Roasted Beet and Goat Cheese Salad with Champagne Dressing
Ingredients
- 2 medium beets, washed and peeled You can use pre-cooked beets as well and skip the cooking step.
- salt and pepper
- 1 tbsp olive oil
- 1 cup cherry or grape tomatoes
- 2 tbsp sunflower seeds
- 4 oz goat cheese, crumbled
- spinach or mixed greens
Champagne Dressing
- 2 tbsp Champagne vinegar*
- 1/4 cup extra virgin olive oil
- 1 tsp dijon mustard
- 2 tsp honey
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 tsp ground turmeric
Instructions
- Preheat oven to 375 degrees Fahrenheit. Slice washed and peeled beets into 1/4 inch rounds.
- Place beets on a baking sheet, Add oil, salt and pepper and stir to coat the beets. Bake for 20 to 25 minutes, or until tender, flipping halfway.
- In 4 salad bowls, add a couple of handfuls of spinach or or mixed greens.
- Divide tomatoes, beets, sunflower seeds and crumble the goat cheese between the bowls.
- Drizzle dressing over salads and serve.
To make Dressing:
- Add all ingredients in a small bowl. Whisk to combine.
I really loved it,Thanks For Sharing this with us ,i will definitely try this ..
Hope you like it!
I mixed a little Romaine lettuce in with my greens and I also used the leaves from the beets for my salad mixture. You are so right about roasting your own beets – the texture and taste is so much better that way.
I used lemon juice for the dressing. It turned out perfect. I love honey mustard dressings so this did not disappoint.
Glad you liked it!