Roasted Beet and Goat Cheese Salad with Champagne Dressing
Roasted Beet and Goat Cheese Salad with Champagne Dressing is quick and easy to make. The homemade dressing is a perfect pair with the tangy goat cheese and beets. Pair with chicken or fish for the perfect light lunch or dinner.
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.
Notes
If you do not have Champagne vinegar, lemon juice is a great substitute!