Roasted Beet Salad with Cherry Tomato and Goat Cheese
This roasted beet salad with cherry tomato and goat cheese is refreshing and fun to eat. You can prepare the beetroots ahead and throw everything together in just a few minutes.
- Prep time
- 5 min
- Cook time
- 1 hr 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 oz beets ((about 2 medium beets))
- 8 oz cherry tomatoes, sliced in half ((I highly recommend chocolate cherry tomatoes))
- chopped roasted walnuts
- 3-4 tablespoons crumbled goat cheese
- chopped herbs such as parsley, for garnishing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt ((to taste))
- 1 teaspoon sugar ((to taste))
- 2 teaspoons honey
- 1 teaspoon minced shallots, optional
Instructions
- 1
Preheat the oven to 390°F (200°C). Trim off the top of your beets and wrap them in foil. Once the oven is ready, roast the beets for about from 1 hour to 1 hour 10 minutes, or until they are tender. Cooking time will depend on the size of your beets.
- 2
After roasting the beets, let them cool and chill them in the refrigerator until you want to put together the salad.
- 3
When you are ready to prepare the salad, peel off the skin of the roasted beets and then chop into ½-¾ inch cubes.
- 4
Whisk together all ingredients to make the dressing. Taste and adjust to your liking. Toss the beets and cherry tomatoes with the dressing. Arrange them on serving plates and sprinkle chopped walnuts and crumbled goat cheese on top. Also sprinkle some chopped green herbs for garnishing if desired.