Beet and Goat Cheese Salad with Honey Thyme Balsamic Vinaigrette
This vibrant Beet and Goat Cheese Salad is a perfect balance of earthy, sweet, tangy, and creamy flavors. The roasted beets bring a natural sweetness, while the creamy goat cheese adds richness. Topped with crunchy walnuts and finished with a Honey Thyme Balsamic Vinaigrette, this salad is both elegant and refreshing—ideal for a romantic Valentine's Day dinner.
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📌 Servings
2 SERVINGS
⏳ Prep Time:
15 MINUTES
⏰ Cook Time:
45 MINUTES (for roasting beets)
🛍️ Our Product:
HERBS
🍽️ Type:
SALAD
Ingredients
For the Salad:
2 medium beets, roasted, peeled, and sliced
2 cups mixed greens (arugula, spinach, or baby lettuce)
2 oz goat cheese, crumbled
¼ cup pecans toasted
1/4 apple sliced
1/4 cup dried cranberries
¼ small red onion, thinly sliced
For the Honey Thyme Balsamic Vinaigrette:
¼ cup extra virgin olive oil
2 tbsp balsamic vinegar
½ tsp Dijon mustard
Salt and pepper to taste
DIRECTIONS
Roasting the Beets:
Preheat the oven to 400°F.
Wrap each beet in foil and place them on a baking sheet. Roast for about 40-45 minutes, or until a fork easily pierces through.
Let them cool slightly, then peel off the skins and slice them into thin rounds or wedges.
Making the Vinaigrette:
In a small bowl or jar, whisk together balsamic vinegar, Honey, Dijon mustard, salt, and pepper.
Slowly drizzle in the olive oil while whisking to emulsify.
Stir in the Dried Thyme and let sit for a few minutes to allow the flavors to blend.
Assembling the Salad:
Arrange the mixed greens on two plates.
Top with roasted beet slices, crumbled goat cheese, toasted pecans, apples, cranberries, and red onion slices.
Drizzle with the Honey Thyme Balsamic Vinaigrette just before serving.
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